Attention parents of small children: you'll love these as much as they will. They are juicy, golden, crispy and healthy, and no, I'm not even asking you to bake them. These are the chicken fingers yours kids should be eating. You know... the kind that are made with real chicken.
Ready In: 15 minute
2 tablespoons olive oil
1 pound boneless, skinless chicken tenders
1/2 cup ground cornmeal
1/2 teaspoon paprika
1. Heat the olive oil in a large non-stick pan over medium-high heat.
2. Pat the chicken tenders dry, and season with salt and pepper.
3. In a large bowl, combine the cornmeal, paprika and a dash of salt and pepper. Dredge the chicken tenders in the cornmeal so they are evenly coated with cornmeal, shaking off any excess.
4. Cook the chicken tenders for 2 to 3 minutes on each side, or until golden and cooked through. If needed, add an extra drizzle of oil into the pan while the chicken tenders are cooking.
5. Remove from the pan, shaking off any excess oil. Transfer to a plate, and serve with your favorite dipping sauce.