Chicken Tenders

It’s so much easier to hit the drive through for Chicken Tenders…but these home made ones are relatively easy to make and much better!

My recipe below is our basic Fried Chicken method. The tender cook in just 3 minutes rather than the 12-15 for fried chicke…and less likely to get too brown. Also, this method work perfect for Fried Chicken Sandwiches. Pound out the the breasts instead of cutting them up, then pound until 1/4 inch thick. And, yes, boneless thighs work just as well…but will take a bit longer to cook. Been meaning to do some wings this way too.

Whatever chicken or sizes you use, don’t skimp on the double dredge method.

Ingredients:

• 2 (6 ounce) boneless chicken breasts (cut into 1-2 inch strips)

• 1 1/2 cups flour

• 1 tbsp baking powder

• 1 tbsp cornstarch

• 2 tsp seas salt

• 1 tbsp garlic powder

• 2 tsp onion powder

• 2 tsp paprika

• 1 tsp lemon pepper

• 1/2 tsp cayenne

• 1 cup buttermilk

• 1 egg

• 1 tbsp Frank’s hot sauce

• Oil for frying (canola or peanut)

Directions:

1 – Mix all the dry ingredients in a bowl thoroughly, then transfer to a large flat bowl for dredging.

2 – Mix together the butter milk, the egg, and the Frank’s. Place in a large bowl.

3 – Heat about 3 inches of oil to 350 degrees in a deep saucepan.

4 – Make sure the chicken pieces are dry. Then coat with the buttermilk, then the flour, then back in the buttermilk, then the flour again. Make sure the second dredge is pressed into the pieces. Place on a wire rack over a sheet pan then place in the freeze for 30 minutes.

5 – When the oil is 350 degrees, begin frying the chicken strips without crowding the pan. Fry for 3 minutes then place on another wire rack over a sheet pan while you fry the remainder. Hold in a 200 degree oven while the rest is frying.

6 – I suggest you do not salt then when they come out of the fryer. I found that the seasoned dredge is plenty salty. But do what you like.

7 – Of course, serve with your favorite dipping sauce. Ranch works great for us!