Double Dipped Chicken Fingers

• 6 -8 boneless skinless chicken tenders
• 2 cups water
• 1 tablespoon salt
• 2 cups all-purpose flour
• 2 teaspoons seasoning salt (I use Penzey's Spicy 4/S Special Seasoned Sea Salt)
• 2 eggs
• 2 cups peanut oil

1. Place chicken tenders in a medium-sized bowl.
2. Add water and salt; stir.
3. Cover and place in the refrigerator for at least 30 minutes.
4. Place flour and seasoned salt in a shallow bowl.
5. In another shallow bowl, whisk together eggs.
6. Drain chicken from salt water.
7. Dip each chicken tender in the egg mixture, then dredge in the flour mixture.
8. Place on floured baking sheet.
9. Pour peanut oil in a large heavy skillet and heat over medium-high heat.
10. Dip the chicken again in the egg, then again dredge in flour.
11. When oil is hot, place tenders in the oil. Do not crowd in the pan. If you must, do these in two batches.
12. Cook tenders, turning occasionally to get both sides golden brown.
13. Drain on paper towels before serving.

tenders, water, salt, flour, salt, eggs, peanut oil

Taken from www.food.com/recipe/double-dipped-chicken-fingers-246766 (may not work)