My chicken tender recipe

1 package chicken tenders (1.5-2lbs)

Peanut oil
Grated Parmesan (Kraft will do) cheese
Garlic powder
Curry powder
Salt
Whole wheat flour
Plain bread crumbs
Parsley flakes
2 or 3 eggs (depending on how much meat you have)

1. Thaw the chicken tenders.

2. If you want to serve buttered brown rice with them, start it in the rice cooker now. In one bowl, put five heaping large spoonfuls of whole wheat flour, six of bread crumbs (Six of whole wheat flour, seven of bread crumbs as you get closer to 2lbs of chicken), generous amount of garlic powder, curry powder, parsley flakes, and grated parmesan, a couple pinches of salt. Stir.

3. Start your wok (I use a nonstick wok) about 1/2in full of peanut oil on just below Medium on the stove burner. Slice the chicken tenders lengthwise to make more of them. Put two eggs (three as you approach 2lbs chicken) in another bowl and beat them well. Put out a third bowl lined with paper towels for the finished tenders.

4. Dip each tender first in egg, then in the flour/crumb mix, then lay in the wok. Don't put them close enough to touch. Cook for usually about 6min on one side, turn, cook them another 5min. Often takes several batches to get the job done.

5. Serve. (I usually divide them among us and serve them with buttered brown rice. My husband likes eating them with ranch dressing. Today, I am going to slice an avocado and serve avocado slices with it too.)

Note: At the end, I pour the remaining egg into the remaining flour mix, stir it up a bit, chop it into bits with a spoon, and dump it into the oil after turning off the burner. I turn them at about 2min. This little bit of economical food 'disposal' creates something my children call 'crunchies' and plead for eagerly.