Pan-fried Chicken Tenders Yield: 4 servings, Serving Size: 3 tenders 2 boneless, skinless chicken breasts (cut into 1" strips, about 12 strips)
1 1/2 c. all-purpose flour
2 T. your chosen seasoning blend
1 egg beaten with 2 T. water
1/2 c. your chosen dipping sauce
Convert this recipe to have only 1 serving

1) Flour - the original recipe is 1 1/2 c.
How much flour do you need for the converted recipe?
2) Chicken - the original recipe is 2 breasts
How much chicken do you need for the converted recipe?
3) Seasoning blend - original recipe is 2 T.
How much do you need for the converted recipe?
4) Egg - original recipe is 1 egg with 2 T. water
How much do you need for the converted recipe?
5) Dipping sauce - original recipe is 1/2 c.
How much do you need for the converted recipe?
6) What would you put in your chosen seasoning blend?
7) What dipping sauce would you create for your chicken tenders?