Step 1

Take the boneless, skinless chicken out of the refrigerator. (Defrost your chicken in the refrigerator in advance if frozen)

Step 2

Next, take your chicken out of the package drain it off (if you rinse your chicken be sure to pat dry but, new food safety standards say DO NOT rinse your chicken before using!)

Step 3

Cut chicken into tenders, strips or nuggets and set it to the side (refrigerate if not making immediately)

Step 4

Take a dish similar to a pie dish, baking dish, or larger bowl and add flour, garlic powder, salt, pepper, paprika, cumin, and a little cayenne if you like things a bit spicy.

Step 5

Whisk the flour and spices

Step 6

If you really want to give it a kick add 1/2 tsp of dried red pepper flakes

Step 7

Make an egg wash of egg and milk or buttermilk then whisk it in a separate bowl

Step 8

Lift with a fork and take the cut chicken, dip in the whisked egg wash

Step 9

Next, dip the egg coated chicken into the flour mixture.

Step 10

Add the coated chicken into your already heated pan of vegetable oil.

Step 11

Turn and rotate pieces occasionally, until done. (about 4-5 minutes for each side)

Step 12

These cook really fast about in five to ten minutes depending on the thickness of the strips. *use these guidelines for  USDA food-safe cooking temps (chicken is cooked at 165F internal temperature) (Note you can finish cooking them to temp in a pre-heated oven if making larger batches or thicker cuts but, do not allow them to dry out! Cover with foil)

Step 13

Check the temperature of the chicken with a meat thermometer when you get 165F internal temperature your chicken is done.

Step 14

Place cooked pieces onto a paper towel, let cool slightly and pat off any excess oil.

Step 15

Serve with a side salad and fries or your favorite vegetables...

Step 16

Follow the instructions above for preparing the chicken and the spices

Step 17

Instead of frying in a skillet or pan follow these instructions

Step 18

If you don't have a baking rack, place the chicken tenders on the bottom of a sheet pan that has been covered with aluminum foil. (this makes clean up easy!)

Step 19

Drizzle a little olive oil or spray with non-stick cooking spray so the coated chicken will not stick to the foil/pan.

Step 20

Bake at 425 degrees for about 15-20 minutes (depending on thickness) or when the chicken reaches 165F internal temp.

Step 21

Turn halfway through the cooking time.

Step 22

Make sure the chicken is cooled slightly before serving.