Cajun Chicken Fingers

(Courtesy of Rachel Ray)

Ingredients:
1 c. cornmeal
2 tsp. chili powder
1 tsp. dried oregano
Salt and pepper
2 large eggs
1 lb. chicken tenders
6 Tbsp. vegetable oil

Directions:
In a shallow bowl, combine the cornmeal, chili powder, oregano, 1 tsp. salt and 1/4 tsp. pepper.  In another shallow bowl, beat the eggs.  Working with one at a time, coat the chicken tenders with the cornmeal mixture, dip into the egg, then coat again with the cornmeal.  Transfer to a large plate.

In a large skillet, heat 1/4 c. oil over medium heat.  Add half of the chicken and cook, turning once, until golden, 5-6 minutes.  Transfer to a plate and tent with foil to keep warm.  Repeat with the remaining oil and chicken tenders.