Crispy Pan-Fried Chicken Breast Tenders
This recipe results in the most juicy chicken breast tenders imaginable! The milk marinade makes the chicken so moist and keeps it from drying out when pan-frying. Lightly breaded these chicken breast tenders cook in under 15 mins for a tasty meal or lunch idea!
Equipment
- 1 bowl Or Shallow Baking Pan to Marinate Meat In.
- 1 Set of Tongs For dredging meat
- 1 Non-stick Frying Pan
- 1 measuring cup
- 1 Tablespoon
- Saran Wrap
Ingredients
- 8 Boneless, Skinless Chicken Breast Fillets
- 1½ Cups Fine Bread Crumbs
- ½ Cup Coarser Bread Crumbs optional
- 1 Tbsp Black Pepper
- a Pinch of Salt
- Vegetable Oil
- 4 Cups Milk Or as much is needed to cover raw chicken
Instructions
- Put the chicken in a bowl or shallow baking dish and cover completely with milk.
- Put a cover of saran or tin foil over the dish and let marinate in fridge for 24hrs.
- The next day, put enough oil in your non-stick frying pan as to have one and half to two inches. Heat on high.
- Meanwhile mix the breadcrumbs with spices.
- Use tongs to lift chicken and let excess milk drip off.
- Dredge the chicken in the breadcrumbs one piece at a time.
- Lay dredged chicken onto a clean plate until all are coated.
- Test your oil for readiness. Chicken should sizzle as it is lain in the hot oil.
- Using your tongs carefully add each piece of chicken to the frying pan.
- Allow each piece to cook until the edges of the chicken fillets are cooking through. Generally this is 3-4 mins.
- Very carefully because the coating is light flip each piece over.
- Let cook until the chicken tests at 165℉ or higher with the meat themometer.
- If you don't have a meat thermometer lift the thickest piece to a plate and cut into it at it's deepest part. If the meat is white it has cooked.
- Be careful to not let the chicken cook at too high of a temperature as it will burn.
Tried this recipe?Let us know how it was!