Yummy Fried Chicken Tenders Recipes

EASY FRIED CHICKEN TENDERS RECIPE

Steps:

• Be sure that chicken is thawed completely, drained, and pat dry with paper towels.
• Fill a dutch oven or heavy stock pot with at least 4 inches of oil, preferably 6". Heat the oil until it reaches 350°F (this will take 15 minutes or so) Get the oil heating while preparing the chicken.
• In a bowl, whisk together buttermilk and hot sauce. In a separate bowl, whisk together flour, salt, pepper, paprika, and onion powder in a shallow bowl or on a sheet of parchment paper.
• Dip each side of the chicken tenders in the flour mixture, then dip into the buttermilk mixture and back into the flour mixture. For extra breading, repeat this process one more time.
• Carefully drop one chicken piece at a time into heated oil and fry until cooked through (the center should reach 165°F). The outside should be deep golden brown and crispy. Maintain an oil temperature of 350°F for best results. The chicken tenders will cook through in about 5 minutes. I've found that as long as the oil temperature is maintained correctly, the chicken will be cooked by the time the breading is a deep golden brown.
• Place cooked chicken on paper towels or brown paper bags to soak up excess oil.
• Serve immediately.
• Store in an airtight container for 2-3 days. Fried coating is best right after cooking. Reheat in the oven or an air fryer to re-crisp the breading.

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.

SOUTHERN FRIED CHICKEN STRIPS

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.

YUMMY FRIED CHICKEN TENDERS

Steps:

• Mash garlic with flat side of knife. Place garlic in medium bowl.
• Add buttermilk, cumin, salt, pepper and cayenne and whisk to blend. Place chicken strips in 13 x 9-inch glass baking dish.
• Pour buttermilk mixture over; turn chicken to coat. Cover and chill at least 8 hours or overnight, turning occasionally.
• Place rack over baking sheet. Remove chicken from marinade and set on rack. Drain 10 minutes.
• Mix flour, salt, pepper, cumin and cayenne pepper in large bowl. Toss chicken strips in batches in flour mixture, turning to coat; shake off excess.
• Toss each piece again in flour mixture; shake off excess. Transfer chicken to rack on baking sheet. Let stand at least 15 minutes and up to 45 minutes.
• Preheat oven to low. Line baking sheet with paper towels. Pour oil into heavy large skillet to depth of 3/4 inch.
• Heat oil over high heat to 375 degrees F or until small cube of fresh bread sizzles instantly when added.
• Add chicken strips to skillet. Adjust heat so that temperature remains between 340 and 350 degrees F or until small cube of bread sizzles slowly when added.
• Fry until chicken is golden brown and cooked through, about 10 minutes.
• Using tongs, transfer chicken to prepared sheet and drain. Transfer chicken to platter and serve.

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).

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.