I treated myself to breaded chicken tenders last night and had a few leftover to heat in the toaster oven this evening. Flour, dip in egg, then roll in seasoned bread crumbs. Heat shallow oil (no more than a half inch in a small skillet) and add a couple of tablespoons of butter for better flavor. Don't crowd the meat, do just a couple at a time, and let them cool enough so they don't burn your mouth when you start munching on them.

I started making these because when the kids were small because the take-out ones we used to buy at a local chicken restaurant were expensive and the grease was cloying. I'm not sure what they fried in, but I knew I could do better. I make these now when my son comes home to visit. It's a compliment to the cook when an arm snakes around the corner and grabs one off of the paper towels they're cooling on. :-) Just have to get him to leave enough for the rest of us.