Chicken Tenders - Betty and Rachel's Soy Sauce version

The 505

1 lb chicken breast

¼ cup low sodium soy sauce

½ cup flour

¼ cup avocado oil or other medium high temp cooking oil

subheading: Optional:

1 tsp lime juice

⅛ tsp cumin

subheading: Note:

soy sauce, flour, and oil measurements are estimates. I usually go by eye to have the chicken sitting half-depth in soy sauce. I put some flour in a bowl and add more as needed. The oil should cover the bottom of the pan ⅛ to ¼" deep for frying.

Mix soy sauce, lime, and cumin in a bowl large enough for the chicken.

Slice the chicken breast into medium sized strips (small chicken tender size, or kid-friendly), placing it in the soy sauce mixture as you go. Occasionally stir the chicken in the bowl so that all the chicken gets lightly marinated while you work.

Preheat a skillet to 350 °F.

Pour the flour into an open bowl.

When ready to cook, thoroughly dredge the soy sauce covered chicken in the flour and place into the frying pan. Fry for a few minutes, then flip. Continue frying until the coating is crispy and the chicken doesn't feel squishy any more when pressed with the spatula.

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