Walnut-Tarragon Chicken Tenders |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Moist and delicious with a rich crusty coating, these chicken tenders are guaranteed to become a family favorite. Substitute cream for milk if you want to enrich the flavors even more. Ingredients:
1 egg |
1/2 cup milk |
1/2 cup finely chopped walnuts |
3/4 cup all-purpose flour |
1 tablespoon dried tarragon |
salt, to taste |
1 pound boneless, skinless chicken breast, cut into thin strips |
1/4 cup unsalted butter |
1/2 cup vegetable oil |
Directions:
1. Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
2. Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on paper towels.
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