In one bowl, place the flour seasoned with garlic powder, paprika, salt, and pepper.
In a second bowl, have the beaten eggs.
In a third bowl, have the breadcrumbs.
Dredge each chicken tender first in the flour, then dip in the egg, and finally coat with breadcrumbs.
Heat oil in a large frying pan over medium heat and fry the chicken tenders until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
Bake the French Fries:
Preheat your oven to 425°F (220°C).
Toss the cut fries with olive oil, garlic powder, paprika, salt, and pepper.
Spread out the fries in a single layer on a baking sheet lined with parchment paper.
Bake for 25-30 minutes or until crispy, flipping halfway through.
Make the Béchamel Sauce:
In a saucepan, melt the butter over medium heat.
Stir in the flour and cook for about 2 minutes until the mixture is pale yellow and bubbly.
Gradually whisk in the milk, and continue to cook, whisking constantly until the sauce thickens, about 5-7 minutes.
Season with salt, pepper, and nutmeg (if using). Cook for an additional minute and remove from heat.
Serve:
Arrange the chicken tenders and French fries on a plate.
Drizzle the béchamel sauce generously over the chicken tenders.
Optionally, garnish with parsley and ground black pepper.
In this video, I made “Crispy Sesame Chicken” but much better than take out
It’s double fried and super crispy! Similar to Korean fried chicken but less spicy and a bit sweeter. White rice and a beer is a must to have with it!!