“Martyfried” Chicken or Tofu Tenders


1-2 packages Chicken Tenders or 1 package Firm Tofu (local if using chicken)
1 cup whole wheat flour (local)
1 cup oat bran
½ cup flax seeds (local)
1 cup rolled oatmeal (local)
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
4 eggs (local)
oil for frying (peanut, sunflower, coconut)


Mix all grains and seasonings together. Place dry ingredients in shallow bowl or plate. In a separate bowl, beat eggs until fluffy. Dredge chicken in egg using one hand and using same hand drop chicken into flour mixture.
With other, dry hand heap flour on chicken, turning to coat the other side. Set aside to rest. (If using tofu, drain tofu and wrap in two layers of paper towels, placing a weight on top to help drain water from tofu. Slice into 1 inch thick slices and then into sticks.)
Heat at least 1 ½ to 2 inches oil over medium high heat in skillet or deep pot. Oil is ready when pinch of flour dropped in oil browns within 3 seconds. Fry chicken in batches, 3-4 pieces at a time. It should brown within 2 minutes, and then turn over. Remove to paper towel covered plate to drain. Keep warm in an oven until all chicken is fried. Serve with BBQ sauce or honey mustard sauce.

IMPORTANT* Make sure to allow 2-3 minutes for oil to reheat between batches otherwise chicken/tofu will take longer to cook and soak up more oil.