Chicken Tenders Recipe
Three Chicken Tenders, Hand-Battered and Deep-Fried
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Ingredients
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For the Chicken Tenders
Method
Preparation of Chicken Tenders
- 1
Prepare the Chicken
Cut the chicken breast into strips about 1 inch wide.
- 2
Marinate the Chicken
In a bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken strips to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or overnight for best results.
- 3
Set Up Breading Station
In one shallow dish, mix the all-purpose flour and cornstarch together. In another dish, beat the eggs until well combined. Set both dishes next to each other for easy access.
Frying the Chicken Tenders
- 4
Heat the Oil
In a large heavy-bottomed pot or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test it by dropping a small piece of bread into the oil; if it sizzles and browns quickly, it's ready.
- 5
Bread the Chicken
Remove the chicken strips from the marinade, allowing excess liquid to drip off. Dredge each strip first in the flour-cornstarch mixture, then dip it into the beaten eggs, and finally coat it again in the flour mixture for a thick, even coating.
- 6
Fry the Chicken
Carefully place the breaded chicken tenders into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes per side, or until golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
- 7
Drain and Serve
Once cooked, remove the chicken tenders from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauces.