Combining walnuts for crunch and tarragon for subtle flavor, these chicken tenders offer appealing taste and texture all ages will enjoy.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
706 Calories
Recipe Instructions
Step 1
Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
Step 2
Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on paper towels.
Ingredients
1 egg
1 tablespoon dried tarragon
Salt, to taste
1 pound boneless, skinless chicken breast, cut into thin strips