This chicken is super crispy and SUPER easy! My secret ingredients are Dill Weed and Sharp Cheddar! The dill weed gives the chicken a savory/sour taste which marries well with the other spices. The sharp cheddar actually adds a next level crispiness to the crust of the chicken! 😀
If you have a some chicken in the fridge and a dream in your heart you can make these in a flash! Whip up some of my homemade honey mustard to dip these crispy tenders in and you will be the hero of the kitchen! 🙂
Though there’s only a small chance that you will have left overs you can make the best chicken sandwiches out of these strips the next day! My husband and I thought the sandwiches were even better than just the tenders alone! It tastes like Gourmet Chick-fil-A. Grab some sweet bakery buns and lather them in butter and toast them. Then lay the chicken strips on the bottom bun and top with a heaping spoonful of the homemade honey mustard. Add some pickles and romaine and you have one heck of a chicken sandwich! 🙂
– boneless skinless tenders or 2 large chicken breasts sliced into tenders
-salt & pepper
-1 tbsp Tabasco sauce or other hot sauce
-seasoned bread crumbs (I like Italian and I add fresh basil)
-1/2 cup finely shredded Sharp Cheddar
Tenderize the chicken so that is its thin and flat.
Season chicken with all the dry ingredients on both sides. Cayenne is totally optional if you aren’t a fan of hot spices.
Let the chicken marinate if you have time for 30 minutes to 8 hours.
Heat oil in a cast iron skillet to about 375*F. Fill the skillet so that it’s about 1 inch full of oil.
Set up a 3 bowl station:
Bowl 1= Flour
Bowl 2= Beaten Egg and Tabasco
Bowl 3= Bread Crumbs and Cheese, mixed
Batter the chicken in the flour, then the egg, and finally the bread crumbs and cheese.
Fry in batches of 3-4 for about 4-5 minutes a piece. These will cook fast because we beat them thin. 🙂
Serve immediately with fresh homemade HONEY MUSTARD!