The Sweetest Fried Chicken Tenders Recipes

FRIED CHICKEN TENDERS

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.

SWEET AND SOUR CHICKEN TENDERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pour cornstarch and garlic salt into a large resealable bag.
• Dip chicken pieces in beaten egg. Remove and drop chicken into cornstarch mixture and seal the bag.
• Shake the chicken in the bag until all pieces are fully coated.
• Heat vegetable oil in a skillet over medium heat. Cook and stir chicken in heated oil until browned, about 5 minutes.
• Stir vinegar, sugar, chicken broth, ketchup, soy sauce, and salt together in a bowl.
• Arrange the browned chicken in a baking dish; pour the vinegar mixture over the chicken.
• Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.

THE SWEETEST FRIED CHICKEN TENDERS

Steps:

• Soak chicken tenders in buttermilk.
• Mix salt and dry pancake batter.
• Coat chicken tenders in pancake batter.
• Deep fry in fry daddy until golden brown.

FRIED CHICKEN TENDERS

Steps:

• Heat the oil to 375 degrees, about 6/10.
• Wash the chicken in warm water, place on a plate.
• Mix the flour, seasoned salt, garlic powder, and pepper in the medium mixing bowl.
• Beat the eggs into a small bowl.
• Coat each piece of chicken in the flour mixture, then dip it into the egg before coating it in the flour mixture again and placing onto a different plate (TIP: It helps to use one hand to dip in the egg mixture, then the other to move the chicken around in the dry batter to prevent excess clumping of the dry batter).
• Place the chicken into the hot oil carefully, make sure to leave enough space to stir the chicken during cooking.
• Put a couple of layers of paper towels onto the third plate for draining the chicken on.
• Cook the chicken about 10 minutes until it is a light brown, cut the thickest piece in half to make sure it is white all the way through.
• Once all the chicken is cooked, turn the heat on the oil up to medium/high (8/10).
• Put all of the chicken into the oil to crisp the outside, only cook for about 2-3 minutes, or until medium brown.

FRIED CHICKEN TENDERS

Steps:

• Slice chicken longwise into six strips per breast.
• Put flour and Fish Fri into separate ziploc bags.
• Lightly beat egg with 1 Tbs. water.
• Shake four chicken strips at a time in the flour, shake off the excess, dip in egg wash, shake off the excess, then shake in Fish Fri.
• Heat two inches of oil in a skillet to medium hot.
• Fry chicken strips in batches so they do not touch, turning, until they are golden brown.
• Drain and serve.
• Watch them disappear!

FRIED CHICKEN TENDERS

Steps:

• In a large bowl soak chicken in water and vinegar for about 10 minutes.
• Rinse well, and pat dry. Add chicken pieces to ziploc bag or large mixing bowl.
• Add garlic, salt and black pepper to taste, juice of 2 limes, oregano, and worcheshire sauce. Mix well to combine.
• Let marinade for at least 1/2 hour to 1 hour on the counter, or refrigerate if marinating longer or up to overnight. (the longer it marinades the better it will taste). Bring to room temperature before frying.
• In a ziploc bad or large mixing bowl add flour, salt and freshly ground pepper.
• Add marinated chicken to flour mix in batches (shaking off excess marinade first). Make sure the chicken is completely coated in the flour mix.
• Heat saute pan on med heat, add canola oil, and 1 tbs. sugar. When sugar starts to turn a dark golden brown, add chicken pieces (do this in batches, trying not to overcrowd the pan).
• Cook for 3 to 4 minutes on each side. Transfer to paper towel lined dish.
• Garnish with lime wedges.

CHICKEN TENDERS

Steps:

• In a large bowl mix flour, paprika, salt and black pepper
• In a second bowl mix buttermilk and egg
• Pour vegetable oil in a large deep skillet and heat to 375*F
• While oil is heating, coat one chicken tender in flour mixture.
• Transfer to egg bowl and coat in egg mixture.
• Then transfer back to the flour bowl and coat again.
• Set aside and repeat with remaining chicken tenders.
• Once oil reaches 375*F, place chicken tenders in hot oil.
• Cook 3-4 minutes per side (depending on thickness) or until internal temperature of strip reaches 165*F
• This may require you to do more than one batch of cooking, depending on size of pan.
• Remove cooked chicken to a plate with paper towels to cool.
• Serve immediately with your favorite dipping sauce.

FRIED CHICKEN TENDERS

Steps:

• Combine the water, kosher salt, and sugar in a container to form a brine. Add the chicken tenders and let this marinate in the fridge for 2 hours.
• Combine the flour, garlic powder, onion powder, paprika, seasoned salt, black pepper and cayenne pepper in a container and mix very well to combine.
• Mix the eggs and milk in another container.
• Preheat your oil to 350 degrees.
• Dredge the chicken tenders in the flour mixture and pat off excess.
• Dip the tenders in the egg mixture and drain excess.
• Dredge the chicken tenders in the flour a second time and set them on a plate. Put them in the fridge to dry out for about 20 minutes. This will help the coating stick to the chicken better.
• Once the oil is hot, fry the tenders in small batches for about 5 minutes and then drain on paper towels.
• Serve with your favorite dipping sauces!

FRIED CHICKEN TENDERS

Steps:

• Preheat oven to 400 degrees.
• While oven is preheating, place 1/2 cup butter or margarine in 9x13 baking dish. Place in oven just until melted.
• Combine biscuit mix, salt, paprika, and pepper in small mixing bowl.
• Place the amount of breading you'll be using in a paper bag. (Whole recipe will coat one whole fryer chicken or about 8 chicken breasts). Place the remainder in a plastic baggie for use at a later time.
• Cut chicken into pieces about 1 inch thick.
• Place chicken pieces in paper bag of breading one at a time and shake to coat.
• Place coated pieces in baking dish with melted butter or margarine.
• Bake at 400 degrees for 50 minutes. Reduce heat to 375 and bake for an additional 10 minutes. If using a convection oven (which is what I use) you'll only need to bake the chicken at 400 for about 40 minutes.
• Serve with your favorite dipping sauce (I prefer honey mustard).