New: August 2013

10 chicken tenders (2 lbs)

.75 c flour
paprika
garlic powder
thyme
herbs du provence
salt
black better

2 eggs, beaten

1 c breadcrumbs (same seasonings)

Dredge in flour mixture, then egg, then breadcrumbs.
Set on cookie sheet, put in fridge.

Heat ~.5 inches of oil in large dutch oven on high heat.

Fry tenders in batches (4-5 at a time)
Put on paper towels to remove excess oil.