Place 2 to 3 pieces of the chicken in the dredge and coat with mixture, shake off any excess. Repeat until you have enough tenders to fill the frying pan but don't overcrowd. Carefully place the ...
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 we know it was invented in Manchester ...
The result is chicken that has the crispy exterior and tender inside that people ... If you love the taste of fried chicken but want to use less oil, try pan-frying the chicken in a skillet ...