Chili Cornmeal Chicken Tenders
4 chicken breasts, cut into 3 or 4 equal strips (or 12 tenders)
3/4 C flour
2 tsp chili powder (divided)
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
2 eggs (beaten w/ 2 tsp water)
1/2 seasoned bread crumbs
1/2 C stone ground white corn meal
Combine flour, salt, garlic and onion powder, black pepper, and 1 tsp of chili powder on a plate.
Combine bread crumbs, corn meal, and other 1 tsp chili powder on another plate.
Coat chicken with flour. Shake off excess.
Roll chicken in eggs to coat.
Coat chickens with bread crumb mixture.
In a large deep sided skillet, pour oil so there is a depth of 1/4 in. Heat over med/med-hi.
Fry chicken 2-3 minutes per side, until golden brown. Do this in batches. Keep batches warm on a rack on top of a baking sheet in a 225 deg F oven.
I think these tenders are delicious with plain old yellow mustard. But serve with whatever sauce you like.