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Chicken Tenders Basket Recipe

Name: Mariachis de Jaliscos CHICKEN TENDERS BASKET Recipe
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts or tenderloins; 3 tbs all-purpose flour; 2 tbs cornstarch; 2 each large eggs; 3 tbs milk; 1 cup fine dry breadcrumbs (or panko for extra crisp); 1 tsp seasoned salt (or 1 tsp salt + 1/2 tsp garlic powder); 1 tsp black pepper; 1 tsp paprika; 1 cup vegetable oil (for frying); 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cup chicken stock or low-sodium broth; 1 cup milk; 1 tsp salt; 0.5 tsp black pepper; 2 each russet potatoes (about 2 medium); 2 tbsp vegetable oil (for frying or roasting); 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 8 oz white American cheese or processed cheese (shredded) or Velveeta; 0.5 cup milk; 2 tbs canned diced green chiles (mild or hot); 2 tbs diced tomatoes with green chiles (optional, drained); 0.25 tsp ground cumin; 0.25 tsp salt; 2 each lemon wedges or dipping sauce (ranch, BBQ); 1 tbs chopped fresh parsley (garnish)

Inspired by Mariachis de Jalisco

Time40m

Serves1

3 breaded chicken served with gravy, french fries chile con queso.

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Ingredients

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Chicken Tenders

1 lb boneless skinless chicken breasts or tenderloins

3 tbs 00 bread flour

2 tbs Cornstarch

2 each Large eggs

3 tbs Milk

1 cup fine dry breadcrumbs (or panko for extra crisp)

1 tsp seasoned salt (or 1 tsp salt + 1/2 tsp garlic powder)

1 tsp black pepper

1 tsp Watkins paprika

1 cup vegetable oil (for frying)

Gravy

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cup chicken stock or low-sodium broth

1 cup Milk

1 tsp Celtic sea salt

1/2 tsp black pepper

French Fries

2 each russet potatoes (about 2 medium)

2 tbsp vegetable oil (for frying or roasting)

1 tsp kosher salt

1/4 tsp freshly ground black pepper

Chile con Queso

8 oz white American cheese or processed cheese (shredded) or Velveeta

1/2 cup Milk

2 tbs canned diced green chiles (mild or hot)

2 tbs diced tomatoes with green chiles (optional, drained)

1/4 tsp Ground cumin

1/4 tsp Celtic sea salt

To Serve (optional)

2 each lemon wedges or dipping sauce (ranch, BBQ)

1 tbs chopped fresh parsley (garnish)

Method

Chicken Tenders

Prep chicken

If using chicken breasts, slice into 3 equal tender-sized strips per breast (you should end with about 3 large tenders). Pat pieces dry with paper towels.

Set up dredging station

Place the 3 tablespoons flour mixed with the cornstarch in a shallow bowl. In a second bowl whisk eggs with 3 tablespoons milk until combined. In a third bowl combine breadcrumbs, seasoned salt, black pepper and paprika.

Bread the chicken

Lightly coat each chicken strip in the flour mixture, dip into the egg wash, then press into the breadcrumb mixture to fully coat. Set on a wire rack and let rest 5 minutes so coating adheres.

Fry the tenders

Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat (target 350°F / 175°C if using a thermometer). When oil is hot, fry tenders in batches (do not overcrowd) 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined tray to drain and keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Gravy

In a small saucepan melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook, whisking constantly, 1–2 minutes until the raw flour smell is gone but it does not brown.

Slowly whisk in 1 cup chicken stock and 1 cup milk, smoothing any lumps. Bring to a gentle simmer and cook 3–5 minutes until thickened to a gravy consistency. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. If gravy is too thick, whisk in up to 2 tablespoons extra milk; if too thin, simmer a bit longer.

Keep warm until serving. Spoon over chicken tenders or serve on the side for dipping.

French Fries

For baked fries: Preheat oven to 425°F (220°C). Peel (optional) and cut potatoes into 1/4–1/2 inch sticks. Rinse in cold water and pat dry thoroughly. Toss with 2 tablespoons oil, 1 teaspoon kosher salt and 1/4 teaspoon pepper. Spread in a single layer on a rimmed baking sheet and roast 20–30 minutes, flipping halfway, until golden and crisp.

For fried fries: Heat oil in a deep pot to 325°F (160°C). Fry potato sticks in batches 3–4 minutes until softened but not browned. Remove and drain. Increase oil to 375°F (190°C) and fry again 1–2 minutes until golden and crisp. Drain on paper towels and season with salt and pepper immediately.

Keep fries warm until plating.

Chile con Queso

In a small saucepan over low heat combine 8 oz shredded white American cheese (or diced Velveeta) and 1/2 cup milk. Stir constantly until cheese melts into a smooth sauce.

Stir in 2 tablespoons canned diced green chiles, 2 tablespoons drained tomatoes with chiles (if using), 1/4 teaspoon ground cumin and 1/4 teaspoon salt. Taste and adjust seasoning. Keep warm on very low heat or transfer to a small serving bowl.

Serve

Arrange 3 breaded chicken tenders on a plate with a generous portion of fries. Place a small ramekin of chile con queso on the side and spoon gravy into a small gravy boat or ramekin (or lightly drizzle over the tenders). Garnish with chopped parsley and serve lemon wedges or preferred dipping sauces.

Enjoy while hot. Leftover gravy and queso will thicken as they cool; reheat gently with a splash of milk.