Oat Crusted Chicken Tenders

• 1- 1/2 cup Quick Cooking Oats
• 1 teaspoon Buffalo Wing Dust/Seasoning
• 2 Tablespoons Grated Parmesan Cheese
• 1/2 cups Quick Cooking Oats, Ground Into A Powder Using Your Food Processor
• 2 Tablespoons Flour/cornstarch
• 1/2 teaspoons Salt
• 1/2 teaspoons Ground Black Pepper
• 1 whole Egg, Beaten
• 2 Tablespoons Milk Beaten Into The Egg
• 1 pound Boneless/Skinless Chicken Tenders
• 4 Tablespoons Extra Virgin Olive Oil

1. 1.
2. Mix the instant oats with the wing dust and Parmesan cheese in a pie plate.
3. Set aside.
4. 2.
5. In another pie plate, mix the ground oats, flour, salt and pepper.
6. Set aside.
7. 3.
8. In a third pie plate, beat the egg and milk.
9. Set aside.
10. 4.
11. In a 12 skillet, add enough oil to cover the bottom.
12. Set to medium heat.
13. 5.
14. Create an assembly line having the chicken furthest from the pan, then the oat/flour, next the egg and last the oats/cheese/wing dust.
15. 6.
16. Dredge each tender in the oat/flour mixture; shaking off any excess.
17. 7.
18. Dip each piece into the egg, coating completely.
19. 8.
20. Last, lay each one down in the oat/cheese/wing dust mixture and coat evenly.
21. 9.
22. Using tongs (so you dont get burned), place each crusted tender in the oil.
23. 10.
24. Cook approximately 5-7 minutes each side (flipping only once).
25. Your actual cooking time will vary due to the chicken thickness.
26. To be accurate, use a meat thermometer.
27. You want to shoot for 165 F so that they are fully cooked.
28. 11.
29. Do not let the oil get super hot or else you will burn the crust and the chicken will be raw.
30. A nice medium heat is good.

oats, buffalo, parmesan cheese, cooking oats, flour, salt, ground black pepper, egg, milk, chicken tenders, olive oil

Taken from tastykitchen.com/recipes/main-courses/oat-crusted-chicken-tenders/ (may not work)