Hand-breaded Chicken Tenderloins Recipe
Served with Sriracha and peppercorn ranch dipping sauces.
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Ingredients
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Chicken Tenders
Dipping Sauces
Method
Preparing the Chicken Tenders
- 1
- 2
Set Up Breading Station
Prepare three shallow dishes: one with all-purpose flour, the second with beaten eggs mixed with milk, and the third with bread crumbs.
- 3
Bread the Chicken
Take each seasoned chicken tenderloin, coat it in flour, dip it in the egg mixture, and finally coat it with bread crumbs. Set aside on a plate.
Cooking the Chicken Tenders
- 4
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until shimmering. You can test if it's ready by dropping a small piece of bread into the oil; it should sizzle immediately.
- 5
Fry the Chicken
Carefully place the breaded chicken tenderloins into the hot oil, avoiding overcrowding the pan. Fry for about 4-5 minutes on each side, or until golden brown and cooked through.
- 6
Drain and Cool
Once cooked, remove the chicken tenders from the skillet and place them on a plate lined with paper towels to drain excess oil. Let them cool slightly before serving.
Preparing Dipping Sauces
- 7
Make Sriracha Dipping Sauce
In a small bowl, measure out the Sriracha sauce. Adjust the amount to taste if you prefer it spicier.
- 8
Prepare Peppercorn Ranch
In another bowl, mix ranch dressing with cracked black pepper to taste. Stir until well combined.
Serving
- 9
Plate and Serve
Arrange the hand-breaded chicken tenderloins on a serving platter, accompanied by small bowls of Sriracha and peppercorn ranch dipping sauces.
