
Ingredients:
1 lb. boneless skinless chicken breast tenderloins, (pre-cut into 1 - 1 1/2" wide strips)
1/3 cup cold water
1 Tbl. lemon juice concentrate
1 egg
1/8 cup whole milk
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Instructions:
- Place chicken tenderloin pieces into a ziplock baggie, add cold water and lemon juice, close tightly, and refrigerate while you prep the rest.
- In small bowl, whisk together Maple Mustard Mayo Sauce, cover, and chill.
- In doubled brown paper lunch sack, add seasoned flour ingredients, twist top closed, and shake well to mix.
- etc
- etc
For Full Instruction: wildflourskitchen.com
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