Best Darn Chicken Tenders Recipes

HOW TO MAKE BUTTERMILK CHICKEN TENDERS

Steps:

• Place chicken breasts in between 2 pieces of plastic wrap and pound to even thickness of about about 1/2″. Then cut into strips of about an inch thick. Place in a bowl with buttermilk and let sit in refrigerator for about an hour.
• In a large bowl, combine flour, season salt, paprika and parsley flakes. In another bowl, beat two eggs.
• In a deep frying pan, heat oil to about 350 degrees F (medium heat for about 5 minutes).
• Remove chicken strips from buttermilk, dredge in flour mix, the eggs, then back through flour. Set aside on a paper plate until complete.
• Carefully place coated chicken into pan with hot oil. Fry for about 3-4 minutes, then flip pieces over for another 3 minutes or until golden brown. Internal temp should be 165 degrees F on an instant read thermometer.
• Carefully remove chicken from oil and drain on paper towels.

BEST DARN CHICKEN TENDERS

Steps:

• 1. Prepare chicken. Slice into even pieces, as similar in size as you can get.
• 2. Liberally season one side with garlic, onion, and Creole seasoning. Toss together.
• 3. Get out two bowls. In one add 2 cups of flour, 1 tablespoon Creole seasoning, salt, and garlic powder. Whisk together. In the second bowl, add eggs, 1/4 cup flour, 1/4 cup milk, and 1 tablespoon oil. Whisk until smooth.
• 4. Heat enough oil in a deep pan or deep fryer (I use my wok) to cover chicken once placed in oil. Or, you can flip them as they cook, if you don't have enough oil to cover. Heat the oil to 350 degrees.
• 5. When the oil is hot enough, dredge chicken in the egg mixture.
• 6. Then coat with flour mixture.
• 7. Drop into hot grease. They will float when done (about 8 - 10 minutes ). I always cook until golden.
• 8. Add only 8 - 10 pieces at a time, depending on how big your pan is. You don't want to overcrowd or will cool down your grease too quickly, leaving you with greasy chicken. You may want to adjust heat as you go if it gets to be too hot, but you want it hot enough to crisp the chicken.
• 9. As each batch is cooked, drain on paper towels. While hot, I sprinkle with salt or Creole seasoning.
• 10. Serve with my delicious honey mustard. To make the honey mustard, combine all ingredients together in a medium-sized bowl. Stir until blended and chill until ready to serve.