chicken tender/boneless breast dredge

• 1 1/2 cup all purpose flour
• 3/4 tsp cracked black pepper
• 1 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp ground savory
• 1 tsp ground coriander
• 1/2 tsp baking soda
• 1 xtra large egg or jumbo
• 1 cup milk
• 1 big pinch smoked paprika
• 1 salt and pepper (pinch each)
• 4 breasts (boneless, skinless) OR
• 12 tenders
• 1 butterfly breasts to make 8 pieces and ensure even cooking.

1. mix all dry coating ingredients in a bowl with a lid that's seals tighty.
2. (like tupperware)
3. make sure dry bowl can hold 3 or 4 pieces of chicken at one time.
4. mix wet ingredients in separate bowl or container
5. heat 1/4 inch oil for frying in skillet and heat to frying temp., or deep fry at 375 degrees F
6. make sure chicken is dry
7. put a couple of pieces of chicken in wash. then drop in coating.
8. seal bowl and shake.
9. this will evenly coat meat
10. gently shake off excess and fry for 4 min.
11. each side.
12. turn a few times to make sure they don't over brown
13. while one batch cooks prep the next pieces to go in fryer.
14. drain on wire cooling rack.
15. (if left on plate or towel to drain, the crispness will be lost.)
16. serve with smashed taters, tater salad, fried taters, or green salad.
17. whatever floats your boat.
18. put these on sub rolls with your favorite fixings because they make great chicken sandwiches.

flour, black pepper, salt, onion, garlic, paprika, ground savory, ground coriander, baking soda, egg, milk, paprika, salt, or, tenders

Taken from cookpad.com/us/recipes/348286-chicken-tenderboneless-breast-dredge (may not work)