Breaded Chicken Tenders

Step 1

Pat the 1 lb chicken tenders dry with paper towels. Set up a breading station: beat the 2 eggs in a shallow bowl and spread the 1 cup breadcrumbs on a plate.

Step 2

Dip each tender into the beaten eggs, letting excess drip off, then press into the breadcrumbs to coat evenly. Place breaded tenders on a plate.

Step 3

Heat the 0.5 cup vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. The oil is ready when a breadcrumb sizzles immediately.

Step 4

Working in batches, add the breaded tenders in a single layer without crowding. Fry until golden brown and cooked through, about 3-4 minutes per side. The chicken should reach 165°F and the coating should be crispy.

Step 5

Transfer cooked tenders to a paper-towel-lined plate to drain. Slice the 2 tomatoes and chop the 3 green onions.

Step 6

In a small bowl, mix the 0.25 cup ketchup and 2 tbsp mustard for the dip. Serve the hot tenders with tomatoes, green onions, and the dip on the side.

Step 7

Optional: sprinkle with salt, pepper, or paprika before serving if you like extra flavor.