Cornflake Semi-Fried Chicken Tenders

• 2 pounds chicken tenders, trimmed (you can use full breasts just remove the tender then cut the rest to a similar size for even cooking)
• 1/2 cup all-purpose flour
• 1 egg
• 2 tablespoons milk
• 1 dash hot sauce, I use "Frank's"
• 1/2 cup cornflakes, crushed
• 1/2 cup breadcrumbs
• 1 teaspoon cracked black pepper
• 1 teaspoon salt
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried herbs, Italian seasoning or herbs d' Provence both work
• 1/2 teaspoon smoked paprika
• 1/2 cup cooking oil (one with a high smoke point, such as peanut)

1. First thing first, after your chicken is trimmed and ready, season with all the spices on both sides. Don't be sting! Next, in a medium bowl, whisk your egg with the milk and hot sauce and set aside. Combine breadcrumbs with cornflakes on a large plate.
2. Set up a breading station: first the flour, then the egg wash, and finally a good dunk in the breadcrumbs-cornflakes mixture. Repeat until all the pieces of chicken are well-coated.
3. Heat a frying pan over medium-high heat. Add half of your oil. When the oil is shimmering, add two pieces of chicken at a time and cook 2 to 3 minutes on each side. Then, put on a cookie sheet in the oven set to 300u0b0F.
4. When your oil starts to look low, add the remaining oil and finish frying the rest of your chicken, placing each batch in the oven while the others cook. While your chicken is in the oven, prepare gravy if you like. I use the oil I fried the chicken in (if there is more than about 2 tablespoons left I drain the excess) and add two tablespoons of the flour used to dredge the chicken. Over medium heat, cook the oil and flour till golden, add two cups of chicken stock, bring to a boil, and you have gravy! My mom always called this "crackling" gravy, as it utilized the cracklins from frying your chicken. I served ours with Yukon gold mashers and fresh, local, steamed green beans. Since the chicken is skinless and semi-fried, it's a healthier option when you have that craving. All things in moderation my friends.

chicken tenders, allpurpose, egg, milk, hot sauce, cornflakes, breadcrumbs, cracked black pepper, salt, garlic, cayenne pepper, herbs, paprika, cooking oil

Taken from food52.com/recipes/26491-cornflake-semi-fried-chicken-tenders (may not work)