RECIPE-Cornbread_Chicken_Strips

Cornbread Chicken Strips

Ingredients
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1 lbs Chicken Tenderloins
1/2 cup Fine Yellow Corn Meal
1/3 cup all purpose flour
3 Tbsp Grated Parmesan Cheese
2 tsp Garlic Salt
1 tsp Oregano
1 tsp Onion Powder
1/2 tsp Thyme
1/2 tsp Sage
1/2 tsp Fresh Ground Black Pepper
2 Large Eggs
1/4 cup Warm Water
1/2 cup Olive or Canola Oil


Directions
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- Pre-heat oven to 250F
- Clean and trim chicken if necessary
- Combine dry ingredients in a shallow dish or pie pan
- Whisk eggs with water in a separate bowl
- One-by-one, dip each tenderloin in the egg/water mixture and coat with breading mixture, then place on a sheet of parchment paper
- Pour oil into a cast iron skillet and pre-heat over medium heat (340-370F)
- Once oil is heated, place as many strips as will fit in the oil. 
- Cook until they release and feel "crispy" with a pair of tongs (about 5-7 minutes)
- Flip strips and cook another 5-7 minutes, both sides should be browning nicely 
- Use an instant read thermometer to confirm chicken is fully cooked
- Place cooked strips on a cookie sheet in the oven while you finish frying the rest
- Serve with veggies an a dip if you like (ranch dressing reall pops with the corn meal breading)