Best Darn Chicken Tenders Recipes

EASY BAKED CHICKEN TENDERS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
• Spray each chicken tender with cooking spray 2 times.
• Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil tenders in the preheated oven for extra crunch, about 2 minutes more.

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.