Raise your hand if you were (or still are) a chicken nugget/tender person from Chick-fil-a or a happy meal fan from McDonald's. Me....100% (at least I used to be). I would crave Chick-fil-a on the regular growing up... their nuggets are just so darn delicious!
As I have gotten older, my love for fast food has unfortunately pretty much faded because nothing gives me more joy now than preparing my own meals in my own kitchen with my own ingredients. BUT that is not to say that my love for chicken tenders/nuggets has gone away! They are still such a great option for game day appetizers, a more casual dinner or even as a quick snack. Here's a recipe where you can still enjoy a good old fashioned chicken tender and not be harming your health in the meantime! It might be time to make the switch!
free-range chicken breast, cut into small slices, as desired
1 pasture-raised egg
4-5 pieces of a sprouted or gluten-free bread
thyme, fresh or dried
salt + pepper
adobo seasoning + other desired seasonings
extra virgin olive oil
Beat the egg with a little salt and 1 tsp of water in a bowl.
In a food processor, simply chop up the 4-5 pieces of bread to create homemade breadcrumbs.
In a similar, but separate, bowl, pour the breadcrumbs in, add a little salt, pepper and the thyme. Mix well.
Begin dipping the chicken, one piece at a time into the egg, and then into the breadcrumbs. Be sure to coat evenly.
Place on a tray, and repeat until all the chicken is coated. Add desired spices.
Pour some olive oil into a frying pan, preferably non-stick (but not necessary) on medium high heat. Place a few chicken tenders into the pan when hot. Cook until golden brown on each side and cooked thoroughly, adding more oil as needed. If in doubt, cut into a thicker piece to make sure it is no longer pink in the center.Place on a paper towel lined plate when all tenders are completed, then place on serving plate or in a bowl. Serve with ketchup, or even fresh celery or a side salad.