"Steve Freides" wrote in message ...

jmcquown wrote:

> I don't deep fry anything; I bake chicken tenders. I normally do
> something like this:

Why don't you fry them? I know, I know, my question shows my bias, and
we don't deep fry, but we cook breaded chicken, fish, and pork on the
stove top in a generous amount of non-EV olive oil (use whatever oil you
like) and think it generally tastes way better than baked. I don't know
whether you'd call what we do frying or sauteeing, truth be told, but I
aim for maybe 1/4 of oil in the pan so it's definitely more than, e.g.,
just the coating you might use if you were scrambling eggs or similar.

-S-


These chicken tenders come out nicely crisp without pan frying so why should
I? Do what works well for you. I like these chicken tenders. Enjoy yours!

Jill