This was my momís recipe that I dug up and totally forgot about. The chicken turns out crispy and very moist on the inside. I like to serve mine with Sweet Baby Ray's Honey Chipotle BBQ sauce, and my son likes to use a ranch dressing.
EASY CRISPY CHICKEN TENDERS
10 CHICKEN TENDERS; Or 4 Skinless Breasts Cut Into Strips.
1 can(s) (10 3/4 ounce) CREAM OF CHICKEN SOUP
CREOLE SEASONING; Or Favorite Seasoning To Taste.
1/2 cup(s) FLOUR
1/2 cup(s) CORNSTARCH
1/2 teaspoon(s) GARLIC POWDER
1 teaspoon(s) PAPRIKA
BLACK PEPPER; To Taste.
BBQ SAUCE; Or Favorite Dipping Sauce.
In a bowl combine the soup and seasoning to taste.
Add egg and mix well with a fork.
Add chicken tenders to soup mixture and toss until well coated.
Add flour, cornstarch, garlic powder, paprika and pepper to a plastic bag and mix together.
Place one chicken tender at a time in bag, and shake to coat.
Place coated chicken on a plate or some wax paper and allow to sit until the breading has become doughy; this is what makes the chicken crispy.
Add oil to a large skillet; enough to almost cover chicken.
Heat oil over medium to medium high heat.
Place chicken in hot oil and fry chicken until golden brown on one side; flip chicken over and continue cooking until chicken is done.
Drain on paper towels and serve with your favorite dipping sauce if desired.