Fried Chicken Tenders Recipes
Nice and crispy and a tad spicy, the perfect appetizer. The trick to perfect fried chicken is to control the temperature of your oil. Too hot and the food burns before it's fully cooked, too cool and it won't get crispy and it will get very greasy. Use a deep-fry thermometer and a heavy pot so that when you add the food the temperature won't drop too drastically. Brining the chicken is the best way to make it juicy and flavorful, but I wouldn't recommend doing it overnight as that's too long. Two hours should do it.
Recipe From food.com
Provided by E. Nigma
Categories Chicken Breast
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 13
This is a Weight Watchers recipe. 6 pts./serving. Serving size: 3 tenders. This is easy to make, tasty, and very popular with my kids. I use regular milk instead of buttermilk, just because I always have it.
Recipe From food.com
Provided by newchef 1
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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2 large boneless skinless chicken breasts Kosher Salt + Pepper 3 egg whites 48 oz. canola oil, for frying Breading 1 cup all-purpose flour 1/3 …
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2 large boneless skinless chicken breasts Kosher Salt + Pepper 3 egg whites 48 oz. canola oil, for frying Breading 1 cup all-purpose flour 1/3 …
Ratings 17
Calories 126 per serving
Category Main Course
- Cut the chicken breast into strips that are about ¾ inch thick and 5 inches long. Pat completely dry. Sprinkle lightly with salt and pepper on each side. (Use about ¾ teaspoon coarse or kosher salt per pound of chicken)
- Optional Step #1: Dry brine the seasoned chicken breast by letting it sit uncovered in the fridge for 4 hours on the bottom shelf. This keeps it dry on the outside which allows the breading to stick to it well. It also allows the salt to penetrate through the chicken which allows the inside to become juicy, tender, and flavorful.
- Optional Step #2: If possible, remove the chicken from the fridge 20 minutes before frying for even cooking throughout.
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From onceuponachef.com
Set breaded tenders on a foil-lined baking sheet. To fry the chicken: Line a baking sheet with a few layers of paper towels and set next to …
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Set breaded tenders on a foil-lined baking sheet. To fry the chicken: Line a baking sheet with a few layers of paper towels and set next to …
Cuisine American
Total Time 40 mins
Category Dinner
Calories 925 per serving
- To marinate the chicken: In a large sealable, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
- To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
- Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
- To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
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From feastandfarm.com
1-2 pounds chicken tenders or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips 1 1/2 cups all purpose flour 3/4 …
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1-2 pounds chicken tenders or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips 1 1/2 cups all purpose flour 3/4 …
4.8/5 (109)
Total Time 55 mins
Category Main Course
Calories 499 per serving
- Fill a 9-inch cast iron or standard skillet with about 2 inches of oil. Start heating it over medium-high heat while you bread the chicken. (Keep an eye on it!)
- Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, the back in the flour.
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Heat oil in a deep fryer to 375 degrees F (190 degrees C). Fry chicken in small batches until the pieces are golden brown, 6 to 8 minutes. Remove chicken and drain on …
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