SKILLET-FRIED CHICKEN TENDERS
WITH A HORSERADISH AND HERB CRUST

1 1/2 lb. fresh boneless, skinless chicken breast
3 eggs, beaten
3 tsp. freshly grated horseradish
1 cup fine breadcrumbs with Italian herbs
vegetable oil for skillet-frying

Lightly pound chicken breasts with a cleaver between 2 sheets of parchment or wax paper to 1/4-inch thickness. Cut them into thin strips about 5 inches long by 1/2-inch thick.

Combine the beaten eggs and horseradish in a 1 quart or slightly larger bowl.

In another bowl, place the seasoned, Italian-flavored breadcrumbs.

Dip each strip of chicken into the egg mixture and then into the breadcrumbs.

Pour oil into a large, 12-inch frying pan until it is 3 inches deep. Heat it until it reaches a temperature of 140 degrees F or until a cube of bread, dropped into it, sizzles and immediately rises to the surface.

Deep-fry the strips of chicken in batches for about 2 minutes until crisp and golden and white inside, when cut into one of the strips. Gently remove them with a slotted spoon to ensure even cooking. Drain chicken strips on paper towels.

Serve as an appetizer, entree, on a sandwich or in a salad: hot or cold.

Servings: 4
Adapted from source: The Association for Dressing and Sauces