I get rave reviews on these every time that I make them, and I just scratch my head, because they are so easy, it is embarassing. I made them tonight, and I think it was the best MIL has eaten since the surgery. She ate two whole strips--may not seem like a lot, but in her case, it is a lot more than she has been eating.
Ready for the ingredients? Here goes!
12 chicken tenderloins
1 package saltines, crushed
1 tsp salt
1 tsp pepper
In a 12 inch skillet, heat one inch of vegetable oil. Roll the tenderloins in the saltines/salt/pepper mixure. Fry the tenderloins until a deep golden brown on each side, about 8-10 minutes. Drain on paper towel.
That's it! Too, too simple. But for some reason, these always get high marks when I serve them. Sometimes, simple is the best.