What you need,
1 lb. chicken tenders
1 box Stove Top Stuffing, chicken flavored
1 egg, beaten
2 cups canola oil
In a blender or food processor pulse the Stove Top until it
is fine crumbs, place them in a shallow dish and set aside.
Whisk the egg in another shallow dish and add the tenders to
the egg to coat well.
Heat the canola oil in a large heavy bottomed skillet over
medium heat until it reaches 325 degrees.
Shake off any excess egg and dip each tender into the Stove
Top crumbs. Press the crumbs onto the chicken to coat well.
Add the coated tenders to the hot oil carefully and cook for
3-4 minutes per side until the chicken is brown, crisp and cooked through.
Drain on a paper towel before serving.
I decided that since these tasty chicken fingers were coated
in stuffing that they needed a cranberry dipping sauce. I came up with this
really tasty creamy cranberry mustard dipping sauce. It is super simple and it
tasted great.
In a bowl stir together ½ cup cranberry sauce (homemade or
store bought), ¼ cup plain Greek yogurt, ¼ cup mayonnaise, ¼ cup Dijon mustard.
Season the sauce to your taste with salt and pepper.
Cover the sauce and refrigerate for a few hours before
using. It will keep in an airtight container for at least a week!
Jen of My Tiny Oven
