Easy Chicken Tenders With Mustard Dipping Sauce
By: Amanda Parks
Published: Thursday, December 10, 2009 - 5:27pm

Ingredients




For Chicken:
3 pounds of boneless, skinless chicken tenders
2 Large Eggs
1/2 can Pringles Potato Crisps (flavor of your choice)
1/4 cup of cooking oil
For Sauce:
1/2 cup yellow prepared mustard(such as French's)
1/4 cup worcestershire sauce

Preparation

1 Chicken: 2 Crush 1/2 can of Pringles and add to a shallow mixing bowl 3 Add eggs to mixing bowl and sit both bowls next to preheated, oiled skillet 4 Dredge thawed chicken tenders in egg and then crushed Pringles 5 Let Cook on each side for about 6 minutes 6 Don't try to flip chicken too early, or you'll lose your Pringle coating* 7 Sauce: 8 Mix mustard and worcestershire sauce together in mixing bowl and serve along side chicken tenders. Enjoy!