FRIED CHICKEN TENDERS
These are tasty, tender chicken pieces with our own spicy horseradish dipping sauce. We serve it with our favorite potato salad and corn on the cob. Enjoy!
Provided by Charlotte
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
- One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
- Heat oil in a deep fryer to 375 degrees F (190 degrees C).
- In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
- In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.
Nutrition Facts : Calories 821.4 calories, Carbohydrate 35.2 g, Cholesterol 163.8 mg, Fat 55.2 g, Fiber 1.9 g, Protein 45.2 g, SaturatedFat 9.8 g, Sodium 782.8 mg, Sugar 2 g
BUTTERMILK FRIED CHICKEN TENDERS
One of my most popular recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.
Provided by Jennifer Segal
Categories Dinner
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- To marinate the chicken: In a large sealable bag, 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 ¾-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.
- Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
- Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
- Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.
Nutrition Facts : Calories 925, Fat 51, Carbohydrate 75g, Protein 41g, SaturatedFat 1, Sugar 5g, Fiber 4g, Sodium 1866mg, Cholesterol 96mg
SOUTHERN FRIED CHICKEN STRIPS
What's not to love with these crowd-pleasing golden fried chicken strips? A hint of garlic makes this fried chicken tenders recipe irresistible. -Genise Krause, Sturgeon Bay, WI
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.
Nutrition Facts : Calories 327 calories, Fat 11g fat (2g saturated fat), Cholesterol 126mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.
FRIED CHICKEN FINGERS (TENDERS)
Ever crave those restaurant style chicken fingers? Why pay restaurant prices for one serving when you could pay the same price for an entire meal. You'll have to vary the spices to your taste. The spices listed is how we makes these at home. Serve with buffalo wing sauce, honey mustard or BBQ sauce for dipping.
Provided by ARathkamp
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in frying pan.
- In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended.
- In a separate shallow dish, "scramble" the eggs with the milk.
- Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture.
- Fry until golden brown, about 5 - 7 minutes per tender. Can cook in batches.
OVEN-FRIED CHICKEN TENDERS
You can make anything more delicious, even an all-time family favorite with these easy-to-make-easier-to-finish oven-fried chicken tenders. They're the perfect recipe to put together in no time! The not-so-secret secret ingredients for these homemade chicken tenders are panko bread crumbs, Gold Medal™ flour, and yes, a whole lot of love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
- In shallow dish, place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and cheese. Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.
Nutrition Facts : Calories 330, Carbohydrate 23 g, Cholesterol 105 mg, Fat 2, Fiber 0 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 0 g, TransFat 0 g
OVEN FRIED CHICKEN FINGERS
This is a great, healthier alternative to the traditional deep fried chicken fingers. Kids love them!
Provided by CarolAnn
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Place crackers, garlic powder, salt and pepper in a large zip top plastic bag. Using a rolling pin, gently crush the crackers to make fine crumbs and set aside.
- Mix mayonnaise and milk in a mixing bowl. Add the chicken tenders to the bowl and mix until tenders are evenly coated.
- Spray a baking sheet with cooking spray. Add about 1/4 of the tenders at a time to the bag of crumbs and shake to coat. Remove the tenders from the bag and place on the baking sheet. Repeat until all of the tenders are coated with crumbs.
- Bake chicken until it is lightly browned and cooked through, about 15 - 20 minutes. Using spatula, remove tenders from sheet. Serve at once, either alone or with dipping sauce (such as BBQ, honey mustard, ranch dressing, etc.).
Nutrition Facts : Calories 248.3, Fat 9.5, SaturatedFat 1.8, Cholesterol 114.7, Sodium 464.5, Carbohydrate 1.8, Fiber 0.1, Sugar 0.6, Protein 36.4
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