Fried chicken

I have often thought that frying chicken is not for everyone. It is hard to get the internal temperature just right. If you cook it too long it gets dry, if you cook it too short the meat is pink. Detecting "doneness" is difficult because the chicken is breaded and sitting in hot oil. But after coming up with this recipe, I realized how simple fried chicken really is to make.

The trick is to fry the chicken in small tenders. If you fry a whole breast at once you are more likely to either over or under cook the meat. In small pieces, however, the cooking time is less variable and you are less likely to under cook. Try this recipe out. It is easy and tasty! Good for beginners. Just make sure the oil is not too hot or you will end up with burned meat.

1 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs (a little parmesan cheese can be added to this too)
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon paprika
2 eggs, beaten
2 tablespoons water
24 chicken tenderloins
oil for frying

Directions

1. Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper, salt and paprika. Place eggs and water in a small bowl.
2. One piece at a time, coat the chicken in the flour, then dip in the eggs, and finally coat with the bread crumbs. Set aside.
3. Heat oil in a deep fryer to 375 degrees F (190 degrees C).
4. In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels. Serve warm