We marinate chicken tenderloins in Italian Dressing, then refrigerate them overnight before frying in our cast iron skillet. These are easy to make… and delicious.
12 Chicken Tenderloins
1 bottle Italian Dressing (16oz)
2 cups Flour
1 can Evaporated Milk (12oz)
1 teaspoon Salt
1 teaspoon Black Pepper
Remove the chicken tenders, but do not rinse them.
Place tenders in a Ziplock type bag, or a glass dish.
Add enough Italian Dressing to fully cover the tenderloins.
Close the bag, toss the chicken tenders to fully coat.
Refrigerate overnight or longer if possible.
When ready to fry, setup your dredging station.
Place 2 cups flour in a small container.
Add black pepper. Stir well.
Dip one tender into the flour. Coat well. Shake off excess flour.
Dip tender into the milk. Coat well. Shake off excess.
Dip into the flour again. Coat well. Place on parchment paper or plate and let dry a bit.
Heat your skillet over Medium heat on stove top.
Fill skillet about half full with cooking oil of choice.
When oil reaches frying temp of 350F degrees, add 1 or 2 of the tenders.
Cook tender for about 2 minutes, then flip and continue to fry until done.
Internal temperature should reach 165F degrees to be fully cooked.
Remove when done, place on plate to cool and rest.
Repeat the process until all tenders are done.
You can make these with boneless chicken breasts which are usually cheaper than the tenderloins. Cut the breasts into strips, then flatten them a bit with a kitchen mallet. Marinate and fry.
Keywords: chicken strips, chicken tenders, Italian dressing, marinated tenders, easy, main dish,