5 Lbs. Of Chicken Tenders Recipe
Large fry, Pint of coleslaw
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Ingredients
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Chicken Tenders
Coleslaw
Method
Cooking Chicken Tenders
- 1
Prepare the Breading Station
In three separate shallow dishes, place the flour in the first dish, whisk the eggs and milk together in the second dish, and place the breadcrumbs in the third dish. Add salt, black pepper, garlic powder, and onion powder to the flour and mix well.
- 2
Bread the Chicken Tenders
Take each chicken tender and first coat it in the seasoned flour, then dip it into the egg mixture, and finally coat it with breadcrumbs. Ensure each piece is fully coated, then place on a tray.
- 3
Heat the Oil
In a large pot or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 4
Fry the Chicken Tenders
Carefully place the breaded chicken tenders into the hot oil, frying them in batches to avoid overcrowding. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
Making Coleslaw
- 5
Prepare the Vegetables
In a large bowl, combine the shredded cabbage and shredded carrots. Toss them together to mix evenly.
- 6
Make the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
- 7
Combine and Chill
Pour the dressing over the cabbage and carrot mixture. Toss until all the vegetables are well coated. Cover and refrigerate for at least 30 minutes to let the flavors meld before serving.
