Here’s a simple recipe for this all time favorite.
- 10 to 12 chicken tenders depending on size
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon rosemary powder (optional)
- 1 cup rice flour or corn flour
- 1/4 cup oil
A large skillet.
Submerge the chicken in cold salt water for 10 minutes then rinse thoroughly. Pound it a few times to soften the fibers then cut the tenders in thirds. Sprinkle with salt, pepper and the rosemary then dredge in rice flour or corn flour. Yes, you can first dip the chicken pieces in a beaten egg before dredging if you want a thick crust.
Add the oil to a hot skillet over medium heat. (Never let oil smoke). Quickly arrange the chicken pieces evenly and allow to brown. Turn over and fry the other side. Remove to a serving platter. Nice with squeezed lemon.