Ingredients

  • Chicken: 1 lb (500g) chicken breast or tenderloins, sliced into strips.

  • The “Binder”: 2–3 egg yolks (as shown in your photo).

  • Seasonings: 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika.

  • Breading: 1 cup Panko breadcrumbs (for extra crunch) or regular breadcrumbs.

  • Cooking: Vegetable oil for frying.

Step-by-Step Instructions

  1. Marinate the Chicken: Place your chicken strips in a large glass bowl. Add the egg yolks and your seasonings (salt, pepper, garlic powder, and paprika). Mix thoroughly until every piece of chicken is well-coated. Let it sit for 10–15 minutes to allow the flavors to sink in.

  2. Bread the Chicken: Place your breadcrumbs in a shallow dish. Take one strip of chicken at a time and press it firmly into the breadcrumbs, ensuring it is covered on all sides. Shake off any excess.

  3. Heat the Oil: Fill a large skillet with about an inch of vegetable oil. Heat it over medium-high heat. To check if it’s ready, drop a breadcrumb in; if it sizzles immediately, you’re ready to fry.

  4. Fry until Golden: Carefully place the chicken strips in the hot oil. Do not overcrowd the pan. Fry for about 3–4 minutes per side until they reach a deep golden-brown color and the chicken is cooked through.

  5. Drain and Serve: Remove the chicken and place them on a plate lined with paper towels to soak up any extra oil.

Pro Tips for Success

  • Extra Flavor: Add a tablespoon of Dijon mustard or a splash of hot sauce to the egg yolks before mixing.

  • Air Fryer Version: If you prefer not to deep fry, spray the breaded tenders with a little oil and air fry at 400°F (200°C) for about 10–12 minutes, flipping halfway through.