Recipe Credits: Adina Silberman

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips

Wet Coating:

1vcup non-dairy milk

2 tablespoons lemon juice

1 egg, beaten

1 teaspoon paprika

1 teaspoon kosher salt

1 teaspoon garlic powder

1tablespoon hot sauce, optional

 

Dry Coating:

2 cups all-purpose flour

1 tablespoon paprika

1 tablespoon kosher salt

1 tablespoon garlic powder

2 cups cereal snack of choice, gently crushed so whole pieces still remain

 

Oil, for frying

Favorite dipping sauce, for serving

 

Directions:

1. For the wet coating, mix non-dairy milk with lemon juice in a glass baking dish or bowl and set aside for

5-10 minutes. Add egg, chicken and spices; toss to coat, then set aside.

1. For the dry coatings, mix flour and spices in a second glass baking dish or bowl and add crushed cereal to a third glass baking dish or bowl.
2. Dredge chicken in the flour coating, then back into the wet coating, then finally into the cereal coating.
3. Prepare a wire rack set on top of a parchment-lined baking sheet; set aside.
4. Heat 2 inches of oil in a heavy-bottomed pot or skillet over medium-high heat. Working in batches if necessary, fry chicken tenders for about 7 minutes total, until golden brown and cooked through.

Transfer chicken to the rack before serving, Serve with your favorite dipping sauce.