Kids Chicken Strips Recipe
A smaller serving of our chicken tenders for those with smaller appetites. Fried in 100% Beef Tallow
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Ingredients
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Chicken & Marinade
Breading
Dredge & Frying
To Serve
Method
Chicken & Marinade
Trim and marinate
Pat the chicken tenderloins dry with paper towels and trim any excess fat. In a shallow bowl or resealable bag combine buttermilk, 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Add the tenders, pressing them into the marinade so they’re fully coated. Refrigerate for at least 30 minutes and up to 4 hours (30 minutes is fine for kids' portions).
Breading
Prepare dry mix
In a wide shallow dish combine all-purpose flour, cornstarch, paprika, onion powder, 0.75 tsp salt, 0.5 tsp black pepper, baking powder, and the optional pinch of cayenne (omit if you want no heat). Whisk to evenly distribute the seasoning.
Prepare egg wash
In a separate shallow bowl beat 2 eggs with 2 tablespoons milk until smooth. This will help the breading adhere for a sturdy, kid-friendly crust.
Dredge & Frying
Dredge the tenders
Remove one tender at a time from the buttermilk, letting excess drip off, then dip into the flour mixture, pressing the flour into the meat to coat thoroughly. Next dip into the egg wash, then return to the flour mixture for a second coat (double dredge) for a crispier exterior. Place breaded tenders on a wire rack and let rest 5–10 minutes to set the crust.
Heat the tallow
In a heavy skillet or Dutch oven add about 1 cup beef tallow (enough to come roughly 1/2–3/4 inch up the side) and heat over medium heat until the tallow reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not smoke.
Fry the tenders
Working in a single layer without overcrowding, gently lower 3–4 tenders into the hot tallow. Fry 3–4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F; if the crust browns too quickly lower the heat. Transfer cooked tenders to a wire rack set over a baking sheet to drain; do not stack them so they stay crisp.
Finish the batch
Repeat frying with remaining tenders, allowing the tallow to return to temperature between batches. If the tallow becomes dark or smells off, refresh with a bit of clean fat.