Chicken Tenders
4 servings (4 tenders per serving) These chicken tenders can be also called a "fried success". Why? It is easy to make and will be really hard to find somebody who doesn't like it. Any disadvantages of this meal? You will not ever have enough! x saved Tom the Chef Founder January 19, 2024 40 min.70+ min.2/5 40 min. 70+ min. 2/5 Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Medium Mixing Bowl (3 – 4 QT)1x Small Hand Grater or Garlic Press1x French Whisk1x Silicone Spatula1x Plastic Wrap1x Large Mixing Bowl (8 QT +)1x Tongs1x Baking Sheet1x Deep Fryer or Pot and Thermometer1x Food Thermometer (probe)1x Cooling Rack or Paper Towels 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Medium Mixing Bowl (3 – 4 QT) 1x Small Hand Grater or Garlic Press 1x French Whisk 1x Silicone Spatula 1x Plastic Wrap 1x Large Mixing Bowl (8 QT +) 1x Tongs 1x Baking Sheet 1x Deep Fryer or Pot and Thermometer 1x Food Thermometer (probe) 1x Cooling Rack or Paper Towels a sandwich with lettuce, tomato and mayo. Directions: 1. Marinade: 1.1. Place these ingredients into a medium mixing bowl: 1 cup of milk 2 cloves of garlic – grated ½ TSP of paprika (½ of total amount) ½ TSP of chili powder (½ of total amount) ½ TSP of ground cayenne powder (½ of total amount) ½ TSP of ground black pepper (½ of total amount) ½ TSP of salt Whisk together until incorporated (about 1 – 2 minutes). 2. Meat preparation: 2.1. Make sure that the chicken breasts are properly rinsed under cold water and the unwanted parts are removed. 2.2. Cut each chicken breast into tender strips (cut lengthwise to reach about 5 – 6 pieces from each breast). 2.3. Place all tender strips into a medium mixing bowl with the marinade and stir with a spatula until all tenders are covered. 2.4. Cover with a plastic wrap and marinade in the refrigerator for at least 30 minutes (or preferably overnight). 3. Preheat frying oil: 3.1. Please read the the directions about deep frying below before proceeding. 3.2. Set to preheat your oil at 350°F. 4. Flour mixture: 4.1. Place into the other large mixing bowl: 4 cups of all-purpose flour ½ TSP of paprika (other ½ of total amount) ½ TSP of chili powder (other ½ of total amount) ½ TSP of ground cayenne powder (other ½ of total amount) ½ TSP of ground black pepper (other ½ of total amount) ½ TSP of salt 1 TBSP of baking powder Thoroughly stir with a whisk until fully incorporated (about 1 – 2 minutes). 5. Bread the meat: Important: To create very even results, I prefer to complete each of the following steps with all tenders before moving to other steps. However, I always complete each step working with each tender one by one. Never grab multiple tenders at one time. To create very even results, I prefer to complete each of the following steps with all tenders before moving to other steps. However, I always complete each step working with each tender one by one. Never grab multiple tenders at one time. 5.1. Using tongs, place all tenders from the marinade into the flour mixture (let each drip the liquid off for a couple of seconds). Notes: Make sure that they are not directly touching each other in the mixture: cover each piece in the flour mixture with your hands. When all pieces are in the mixture, shake the bowl to improve the coating. Make sure that they are not directly touching each other in the mixture: cover each piece in the flour mixture with your hands. When all pieces are in the mixture, shake the bowl to improve the coating. 5.2. Create an egg wash mix by adding into the bowl with the marinade that was left after you took the chicken out: 3 large eggs Whisk until fully incorporated (about 1 – 2 minutes). 5..3. Place all tenders into the egg wash mix using tongs. 5.4. Place all tenders back into the flour mixture using tongs (let each drip the liquid off for a couple of seconds). Important: Make sure that they are not directly touching (the same process as in step 5.1). When all pieces are in the mixture, shake the bowl well to improve coating. Make sure that they are not directly touching (the same process as in step 5.1). When all pieces are in the mixture, shake the bowl well to improve coating. 6. Deep fry: Note: Work in two or more batches (based on the size of your deep fryer). 6.1. Make sure that the oil is preheated to 350°F. 6.2. Carefully place the tenders into the fryer one by one. 6.3. Fry immersed in oil until a nice golden color is reached, and the meat is fully cooked (about 4 – 5 minutes), turning is not necessary. * 6.5. When done, remove to a cooling rack and let the excessive oil drip off (about one minute). 7. Serving: 7.1. Sprinkle with salt. 7.2. Serve with potato salad, mashed potatoes, fries or chips, and tartar sauce, or as a sandwich! * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F. Kitchen Guide Poultry The USDA minimum safe internal temperature is 165°F. The popular serving temperature is the same as the minimum serving temperature. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.