Ingredients
- 1 pack of chicken tenders (12 tenders)
- 2 cups of pancake and waffle mix (I use the Food Lion brand)
- 1 and ½ cups of milk (I use 2%)
- 2 eggs
- ⅓ cup of vegetable oil
- 2 tbsp olive oil (1 tbsp per pan)
- 4 tbsp butter (2 tbsp per pan)
Directions
- Combine pancake mix, milk, eggs, and oil into a bowl
- Stir continuously until all of the ingredients are mixed together. Your batter should be a little thick.
- Put the chicken tenders into the batter and make sure that all of the tenders are coated in the batter.
- Place two frying pans on the stove and heat enough olive oil to fill the pan over medium-high heat for two minutes.
- Place half of the chicken tenders in one pan, and half in the other.
- Flip the tenders over when bubbles appear in the batter. This should take around 5 minutes.
- Let the tenders cook for around 4 minutes on the other side. Then, add butter to the pans to keep the tenders from sticking.
- Flip the tenders over again and cook another 3 minutes.
- Flip them over one more time and cook for another 3 minutes
- Remove both pans from the heat and check that the tenders are done. (165 degrees Fahrenheit)
