This is by special request from my “Thursday Girls” Bible Study group…
Soak Chicken tenders in cold salt water for approximately one hour. Add salt and pepper to about a cup of the Breading Mixture (see Flours page). After draining chicken tenders, coat in flour mixture.
Heat grape seed oil in a skillet to 300 degrees. (When a drop of water sizzles, it is ready.)
Cook tenders about 4 to 5 minutes and turn. Cover after turning and cook for another 4 to 5 minutes. * Every skillet is different and every altitude can change your cooking times and temperatures. Remove one tender and cut in half to make sure the meat is done throughout. No Pink!
I like to cook up a big batch of these and freeze them once fully cooled. They are a great quick addition to vegetable stir fry, a quick chicken cacciatore, or salad toppers.
Julie Bakes Gluten Free 