Tranquilas (mild) Recipe
Served with Ranch, Honey Sweet BBQ, Lemon Pepper
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Ingredients
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Main Ingredients
Dipping Sauces
Method
Chicken Tenders Preparation
In a large mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and paprika. Mix well to create the dry coating.
Dip each chicken tender first into the egg mixture, then coat it thoroughly with the dry coating. Shake off any excess flour.
Place the coated chicken tenders on a plate and let them rest for about 10 minutes to help the coating stick.
Frying the Chicken Tenders
In a large frying pan, heat the vegetable oil over medium-high heat until hot (about 350°F or 175°C).
Carefully place the coated chicken tenders into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
Cook each tender for about 4-5 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 165°F (75°C).
Once cooked, remove the tenders from the oil and place them on a paper towel-lined plate to drain excess oil.
Preparing Dipping Sauces
In small bowls, serve the ranch dressing, honey, and BBQ sauce. Sprinkle lemon pepper seasoning over the ranch and BBQ sauce for an extra kick.