Chicken Tenders

2 - 3 lbs of tenders
Dash of salt, onion powder, garlic power, paprika, and black pepper
Flour
Panko Breadcrumbs
egg
oil for frying

Rinse chicken with a little flour and salt
Pat dry with paper towel
Seasoned with salt, onion powder, garlic power, paprika, and black pepper
Cover and place in the refrigerator overnight.
Remove from refrigerator an hour before you are ready to fry
Dip each tenders, first with flour, then with beaten egg, and Panko.
Fry at 375 degrees until golden brown.
Serve with ketchup


Tips: Just average with your ingredients depends  on how much you making.
Also when battering the tenders, always use dry hand for dry mix, and wet hand for wet mix.

Note: If Panko crumbs are too big, make it a little finer with a rolling pin before use.

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