Hand-breaded Tenders Recipe
Hand-battered chicken tenders served with house-made Korean BBQ sauce or ranch dressing.
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Ingredients
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Chicken Tenders
Korean BBQ Sauce
Ranch Dressing (optional)
Method
Preparing Chicken Tenders
- 1
Season the Chicken
In a large bowl, season the chicken strips with salt and black pepper. Mix well to ensure all pieces are evenly coated.
- 2
Set Up Breading Station
Prepare three shallow bowls: one with all-purpose flour, one with the beaten eggs, and one with panko breadcrumbs.
- 3
Bread the Chicken
Dip each chicken strip first into the flour, then into the beaten eggs, and finally coat with panko breadcrumbs. Ensure each piece is well-covered.
Frying the Chicken Tenders
- 4
Heat the Oil
In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Chicken
Carefully add the breaded chicken tenders to the hot oil, cooking in batches if necessary. Fry for 4-5 minutes on each side or until golden brown and cooked through.
- 6
Drain and Rest
Remove the cooked chicken tenders from the oil and place them on a plate lined with paper towels to drain excess oil. Let them rest for a few minutes.
Making Korean BBQ Sauce
- 7
Combine Ingredients
In a saucepan over medium heat, combine soy sauce, brown sugar, gochujang, minced garlic, and sesame oil. Stir well until the sugar dissolves.
- 8
Simmer the Sauce
Allow the sauce to simmer for about 5 minutes, stirring occasionally. Remove from heat and let it cool slightly.
- 9
Garnish
Serve the sauce warm, garnished with chopped green onions.
Making Ranch Dressing (optional)
- 10
Mix Ingredients
In a bowl, combine mayonnaise, sour cream, dried dill, garlic powder, onion powder, salt, and black pepper. Whisk until smooth.
- 11
Chill
Refrigerate for at least 30 minutes to allow flavors to meld.