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Instructions
First
make the lemon sauce. In a small sauce pan mix sugar and
cornstarch. Slowly add the water whisking and bring to a boil for
1 minute. Remove from heat and add juice, zest, and butter,
whisking until smooth.
Brine chicken for 1/2 hour in 1 qt. water and 1/4 cup salt. While
brining set up three dredge stations. In the first add the
cornstarch and flour, in the second the eggs and milk, and in the
third the breadcrumbs.
After brining rinse chicken tenders to remove excess salt. If
preferred remove the white tendon. Pound to no more than 1/4 inch.
After coating in all three stations rest in refrigerator for 1/2
hour. That will set the coating so it doesn't come off when
frying.
Heat 2 tbs oil in a large skillet until it just starts to smoke
(350F). Chicken should be properly cooked when browned. If
checking temperature 160F is perfect.
Serve on a bed of sliced lettuce with white rice.
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