Moist and delicious with a rich crusty coating, these chicken tenders are guaranteed to become a family favorite. Substitute cream for milk if you want to enrich the flavors even more.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.

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  • Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on paper towels.

Nutrition Facts

706 calories; 54.3 g total fat; 149 mg cholesterol; 173 mg sodium. 22.5 g carbohydrates; 33.1 g protein; Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/22/2007
Really quick and really easy! To try and make the recipe a little healthier I used only the egg white and skim milk. I also put in more a little more walnut and went light on the flour (to cut carbs and up the protein) And finally I omitted the butter and just used olive oil. I really just love how crisp the breading gets and how juicy the chicken stays! Read More
(15)

Most helpful critical review

Rating: 2 stars
04/12/2010
our family did not care for this - it was ok Read More
32 Ratings
  • 5 star values: 21
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
09/22/2007
Really quick and really easy! To try and make the recipe a little healthier I used only the egg white and skim milk. I also put in more a little more walnut and went light on the flour (to cut carbs and up the protein) And finally I omitted the butter and just used olive oil. I really just love how crisp the breading gets and how juicy the chicken stays! Read More
(15)
Rating: 5 stars
09/22/2007
Really quick and really easy! To try and make the recipe a little healthier I used only the egg white and skim milk. I also put in more a little more walnut and went light on the flour (to cut carbs and up the protein) And finally I omitted the butter and just used olive oil. I really just love how crisp the breading gets and how juicy the chicken stays! Read More
(15)
Rating: 5 stars
06/28/2008
This is my new FAVORITE chicken recipe! I made my tenders very thin and used a bladed-meat tenderizer because I am very particular about my chicken consistency. I made the mistake of not chopping the walnuts small enough which made breading a bit messy. Next time I'll fine-chop my walnuts and this recipe will be absolutely superb. Thanks! Read More
(9)
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Rating: 5 stars
12/27/2010
my review is only 3 dredged in seasoned flour first then egg wash then in pecan crumbs and panko pecan was to large needs to be fine crumbs otherwise was great the original recipe was a 5 except should dredge in flour fie=rst it makes the rest stick better Read More
(7)
Rating: 5 stars
07/27/2007
This is wonderful! We really enjoyed the texture differences in the nuts and the chicken and the flavor was great. I will always use nuts to "bread" my chicken from now one - this is just too good. Read More
(4)
Rating: 5 stars
08/26/2008
This recipe is wonderful. I used cashews instead of walnuts and my son who hates nuts ate everything on his plate and went back for seconds! Highly recommend this recipe to everyone! Read More
(3)
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Rating: 5 stars
08/27/2007
mmmmmmm we thought this recipe was srumptious! i used real chicken tenders (instead of slicing a boneless breast) & whole milk. the subtle tarragon flavor along with a nutty breading are also nice features. this dish served well with corn on the cob & potato salad. thank you dusty! Read More
(3)
Rating: 5 stars
01/08/2009
I just made this for lunch and it was delicious! I substituted 1 cup of fat free half and half for the milk and since I had egg beaters I used 1/4 cup of those instead of the egg. I also dipped half of the tenders twice in the two mixtures because I had so much left over and they were really crunchy and very good as well. Thanks for the great easy recipe Dusty! Read More
(2)
Rating: 5 stars
07/13/2009
This recipe was great. I susbtituted the walnuts with almonds and pecans. It was absolutly Delish!!!! I plan on trying again on guest this weekend!!! Read More
(2)
Rating: 5 stars
10/15/2008
This is a delicious change to regular chicken tenders. I use boneless skinless thighs too a huge hit with my young son AND me! Read More
(1)
Rating: 2 stars
04/12/2010
our family did not care for this - it was ok Read More