Kieran Kesner for The New York Times Supported by By Pete Wells Reporting from Manchester, N.H. Fifty years ago, the breaded, fried chicken tender as ... are the 50 best recipes we’ve ever ...
Instructions Heat a large frying pan over medium heat and add the oil. Toast the breadcrumbs for about 3 minutes or until light golden, then transfer to a plate or tray. In a bowl, place the egg ...
It’s a chicken tender world, and we’re just livin’ in it. The hosts discuss Pete Wells’ New York Times piece about how chicken tenders (and nuggets and fingers) came to dominate American ...