Chicken Tender Basket Recipe
(1) topped w/ house made Cole slaw, pickles & Aioli Sauce
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Ingredients
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Chicken Tenders
Cole Slaw
Aioli Sauce
Garnish
Method
Prepare Chicken Tenders
- 1
- 2
Bread the Chicken
Dip each chicken strip first into the flour, then into the beaten eggs, and finally coat with breadcrumbs. Ensure each piece is well coated.
Fry Chicken Tenders
- 3
Heat Oil
In a large frying pan, heat cooking oil over medium-high heat until hot.
- 4
Fry Chicken
Carefully place the breaded chicken strips into the hot oil. Fry until golden brown, about 3-4 minutes per side. Ensure the internal temperature reaches 165°F (75°C).
- 5
Drain Chicken
Remove the chicken tenders from the oil and place them on a paper towel-lined plate to drain excess oil.
Prepare Cole Slaw
- 6
Mix Ingredients
In a large bowl, combine shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well until the vegetables are evenly coated.
- 7
Chill Slaw
Cover the bowl and refrigerate the cole slaw for at least 30 minutes before serving to allow flavors to meld.
Make Aioli Sauce
- 8
Combine Ingredients
In a small bowl, mix together mayonnaise, minced garlic, lemon juice, and salt. Stir until smooth and well combined.
Assemble Dish
- 9
Plate Chicken Tenders
On a serving plate, arrange the chicken tenders. Top with a generous serving of cole slaw, sliced pickles, and drizzle with aioli sauce.
- 10
Serve
Serve immediately while hot with additional aioli on the side if desired.