Hand-breaded Chicken Tenderloins Recipe
New England apple-ginger "duck sauce"
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Ingredients
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Chicken Tenderloins
Apple-Ginger Duck Sauce
Method
Chicken Tenderloins
- 1
Prepare the Chicken
Pat the chicken tenderloins dry with paper towels and season with salt, black pepper, garlic powder, and paprika.
- 2
- 3
Bread the Chicken
Dredge each chicken tenderloin in flour, shaking off excess, then dip into the beaten eggs, and finally coat with breadcrumbs. Press the breadcrumbs onto the chicken to ensure an even coating.
- 4
Heat Oil
In a large frying pan, heat vegetable oil over medium-high heat until shimmering.
- 5
Fry the Chicken
Carefully add the breaded chicken tenderloins to the hot oil in batches. Fry for about 4-5 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F).
- 6
Drain and Serve
Remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot with apple-ginger duck sauce.
Apple-Ginger Duck Sauce
- 7
Combine Ingredients
In a small saucepan, combine apple cider, grated fresh ginger, brown sugar, soy sauce, rice vinegar, and chili flakes.
- 8
Simmer the Sauce
Bring the mixture to a gentle simmer over medium heat. Stir occasionally and allow to reduce for about 10 minutes until slightly thickened.
- 9
Adjust Flavor
Taste the sauce and adjust with salt as needed. Remove from heat and let cool slightly.