- 1 pound boneless/skinless chicken tenders
- 1 1/2 cups quick cooking oats
- 1/2 cup oats ground into a powder
- 2 Tbl flour or cornstarch (optional)
- 1 egg beaten with 2 Tbl milk
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 Tbl Parmesan Cheese
- 1 tsp. Wing Dust/seasoning *any poultry seasoning will work
- Extra virgin olive oil
- Mix the instant oats with the wing dust and Parmesan cheese in a pie plate. Set aside
- In another pie plate, mix the ground oats, flour, salt and pepper. Set aside
- In a third pie plate, beat the egg and milk. Set aside.
- In a 12” skillet, add enough oil to cover the bottom. Heat set to medium.
- Create an assembly line having the chicken furthest from the pan, then the oat/flour, next the egg and last the oats/cheese/wing dust.
- Dredge each tender in the oat/flour mixture; shaking off any excess.
- Dip each piece into the egg, coating completely.
- Last, lay each one down in the oat/cheese/wing dust mixture and coat evenly.
- Using tongs as to not get burned, place each crusted tender in the oil.
- Cook approximately 5-7 minutes each side (flipping only once). Your actual cooking time will vary due to the chicken thickness. To be accurate, use a meat thermometer. You want to shoot for 165F.
- Do not let the oil get super hot else you will burn the crust and the chicken will be raw. A nice medium heat is good.
To bake: Preheat oven to 400F and place a cooling rack on top of a pan.
Spray the rack with cooking spray.
Lay the coated chicken pieces on the rack and mist with olive oil.
Bake for 10 minutes and flip gently.
Mist with oil again and bake for another 10 minutes.