Hand Breaded Chicken Tenders Recipe

Begin by cutting the chicken breasts into strips about 1-1.5 inches wide to form tenders.

In three separate shallow bowls, prepare your breading station: In the first bowl, add flour mixed with salt, pepper, garlic powder, and paprika. In the second bowl, whisk together the eggs and milk. In the third bowl, place the breadcrumbs.

Coat each chicken strip first in the flour mixture, shaking off excess, then dip into the egg mixture, and finally coat with breadcrumbs, pressing gently to adhere.

In a large skillet or deep fryer, heat the oil over medium-high heat until hot (about 350°F or 175°C).

Carefully add the breaded chicken tenders in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through.

Once cooked, transfer the chicken tenders to a plate lined with paper towels to drain excess oil.

In a small saucepan, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, and black pepper.

Stir the mixture over medium heat until it is well combined and heated through. Reduce heat to low and let simmer for 5-10 minutes.

In a separate saucepan, melt the butter over medium heat.

Once melted, whisk in the flour and cook for about 1-2 minutes, stirring constantly to create a roux.

Gradually whisk in the milk, continuing to stir until the gravy thickens. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes.