Double Dredged Chicken Tenders

MSU Chefs Rob Trufant and Scott Danci, in partnership with the Michigan Bean Commission

The secret to these delicious "double-dredged" chicken tenders is super simple: bean flour!

Three chicken tenders coated and fried in bean flour on lettuce and placed on rectangular plate.

Number of Servings: 4 Servings (2 Pieces Per Serving)

Calories per Serving: 400

Ingredients

  • 1 LB Chicken Tenderloins
  • 1 Cup Bean Flour
  • 4 Eggs
  • 2 Cup Milk
  • 1 Tbsp Salt
  • 1 Tsp Black Pepper
  • 1 Tbsp Onion Powder
  • 1 Tsp Garlic Powder

Instructions

  1. Season bean flour with seasoning blend (salt, black pepper, onion & garlic powders)
  2. Prepare an egg wash by beating eggs smooth and whisking in milk
  3. Dredge chicken tenderloins in flour, then egg wash, then flour again
  4. Deep fry in oil at 350 degrees Fahrenheit until golden brown and internal temperature is 165 F
    1. Can be par-fried ahead of time, cooled, and finished in the oven.
  5. Serve with desired sides and dips

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