Cornmeal Crusted Chicken Tenders Recipe

How to make it

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• 1. Prep the chicken.
• 2. Make an assembly line: In one bowl, stir together the flour, seasoned salt, salt and pepper. In a separate bowl, beat the eggs and water together. Put the cornmeal in a third bowl.
• 3. Coat a few pieces of chicken at a time by dredging them with flour, then quickly dunking them in the egg mixture, then rolling them in the cornmeal until they're coated. Shake off the excess and place them on a plate or pan as you coat the rest. You can flash freeze the coated chicken tenders at this point, then pop them into a large zipper bag and store them in the freezer for up to six months. Bring them to room temp and fry when needed.
• 4. In a large skillet heat 1 1/2 to 2 inches of vegetable oil over medium to medium-high heat. (You want it to be hot enough to sizzle gently when you add the chicken nuggets, but not so hot that they browns too quickly.)
• 5. Carefully drop in 8 to 10 pieces of chicken and use metal tongs to spread them out to give them room. Let them fry on the first side for a minute or so, then carefully turn them over to brown on the other side. The chicken should cook until the cornmeal is deep golden brown, about 3 to 4 minutes total; if the chicken pieces are small, this should be enough time for the chicken to cook through.
• 6. Remove the chicken to a paper towel lined plate and repeat the frying with the rest of the chicken until it's all fried. Serve warm with ketchup, mustard, honey mustard sauce, etc.
• Honey Mustard Sauce: 4 Tbs. real mayonnaise – 4 tbs. Dijon mustard - 2 Tbs. honey - 2 tsp. lemon juice. Mix well and serve.