Finger Lickin' Chicken

Finger Lickin' Chicken

Make three trays for your chicken layers.

Pan 1
3/4 cup cornstarch more or less

Pan 2
1-2 eggs slightly scrambled - add Sriracha if you like a little heat

Pan 3
1 cup Bisquick Gluten-Free baking mix
2 tsp salt
2 tsp paprika, poultry seasoning or tandoori - use your favorite

1 1/2 pounds raw chicken tenderloins, washed and dried

Heat a shallow frying pan to medium with about a half inch of oil. Flick some baking mix into the oil. If it starts to fry immediately, it's ready. If it sinks to the bottom, it needs more heat.

Dip the tenders in cornstarch (I do 2-3 at a time because I don't want to crowd my pan), roll in the egg mixture, then dredge in the baking mix. Dip back in the egg and dredge again in the baking mix. Place gently into the oil and fry about 3 minutes on each side, or until golden. Drain on paper towels, salting them to taste while still hot. You may want to have a warmed plate in the oven if you will be doing a lot of these.

These measurements are very rough - depending on the size and quantity of your chicken, you may need more or less of these ingredients, or an adjustment to cooking time if you're doing whole breasts, etc.