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chicken tenders

Chicken, Dinner, Lactose Free, Recipes

Extra Crispy Fried Chicken Tenders

December 15, 2020

Crispy Fried Chicken Tenders

These fried chicken tenders have become one of my favorite dishes.  They are super crispy, flavorful and tender.  You could make this with chicken breasts cut into thin strips, but I find that chicken tenders are the best option because they turn out juicy and ever so tender.

Trimmed Chicken Tenders

Kikkoman Brand Panko

I found that using Kikkoman panko is the ticket for making an extra crispy coating. In past recipes, I used Shirakiku panko, but Kikkoman has a better texture for fried chicken.  So I’m now stocked up with a few boxes in my pantry.  I also freeze trimmed chicken tenders so I have them ready when I have a craving for this dish.

Eggs, Panko, Seasoned Flour

This recipe is adapted from one I found on the Food Network site.  It calls for lemon pepper which I didn’t have on hand but found it at my local market.

Crispy Fried Chicken Tender with Corn Bread, Coleslaw & Smoked Baked Beans

We made a quick honey mustard sauce for the fried chicken tenders.  It is the perfect accompaniment for the chicken that has a hint of cayenne in the seasoning.

Crispy Fried Chicken Tenders

If you have leftovers as we often do, a chicken sandwich with some crunchy iceberg lettuce, mustard and mayonnaise makes for a satisfying meal.  Or reheat in a toaster oven uncovered until just warm, and serve with your favorite sides.

Crispy Fried Chicken Tender with Lemon Orzo and Wax Beans

Extra Crispy Fried Chicken Tenders
 
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Adapted from Food Network
Author:
Serves: 4
Ingredients
  • 1 pound chicken tenders, trimmed
  • 2 large eggs, whisked
  • ½ cup all-purpose flour
  • 1⅓ cups Kikkoman panko
  • ½ teaspoon garlic powder
  • ½ teaspoon lemon pepper
  • ¼ teaspoon cayenne
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Honey Mustard Sauce:
  • 4 tablespoons mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon honey
Preparation
  1. Whisk together the honey mustard ingredients. Chill in refrigerator until ready to use.
  2. Place whisked eggs in a wide shallow bowl. Place flour in another wide shallow bowl. Pour panko into a pie plate and season with the garlic powder, lemon pepper, cayenne, salt and pepper. Mix well so all ingredients are evenly combined.
  3. Heat about 1½-inches of canola oil in a small Dutch oven or other wide deep fryer pot over medium heat. If you have a deep fry thermometer, heat to 350 degrees.
  4. Lightly salt (kosher salt recommended) and pepper both sides of the chicken tenders. Dip each tender into the flour making sure to coat evenly. Dip into egg (let excess egg drip back into the bowl), and dredge in the seasoned panko. With dry hands, pat the panko gently onto each side of the chicken tenders. Transfer to a sheet of foil or plate and continue with the rest of the tenders. Fry tenders in batches for 1½ - 2 minutes, turning halfway through cooking time, or until they reach 160 degrees. Drain on paper towels. Serve with honey mustard sauce.

Chicken, Dinner, Lactose Free, Recipes

Crispy Chicken Tenders

March 10, 2018

Crispy Chicken Tenders

Chicken is one of the most versatile sources of protein.  Each of its parts, breasts, thighs, legs, and tenders can be prepared in their own unique ways. There was a time that I would never consider eating chicken thighs but that time is long gone and of course we regularly enjoy breasts in many preparations. Tenders are now one of my favorite chicken parts.  As their name implies, they are so tender and moist which makes them hard to resist.  Sesame seeds are one of my favorite ingredients to use whether I’m baking bread, making somen salad, smashed cucumber salad or using them as part of a crispy coating for this chicken recipe.  Many times panko or other types of bread crumbs are used for breading chicken, but this time I’m using crushed corn flakes.  The corn flakes, almonds and sesame seeds make a perfectly crispy coating.

Crushed Cornflakes

Crush the corn flakes and almonds in a Ziploc bag then toss in the raw sesame seeds. I use a smooth meat pounder but you could also use a small heavy pot or skillet and get the same results.

Breaded Tenders

The chicken tenders turn out perfectly crisp.  Serve them with sauce on the side, in a sandwich or with melted cheese over the top alongside spaghetti and red sauce.

Crispy Chicken Tenders

Crispy Chicken Tenders
 
Save Print
Adapted from Food & Wine magazine
Author:
Serves: 4
Ingredients
  • 8 chicken tenders
  • 1 teaspoon kosher salt
  • ¼ scant teaspoon garlic powder
  • ¼ scant teaspoon onion powder
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon paprika (optional)
  • ⅛ teaspoon cayenne pepper (optional)
  • 2¾ cups corn flakes, crushed
  • ¼ cup sliced almonds, crushed
  • ¼ cup raw sesame seeds
  • all-purpose flour for dredging
  • 2 extra-large eggs
  • 2 tablespoons half and half or 1 tablespoon sour cream (I use Organic Valley and Green Valley lactose free dairy products)
Preparation
  1. Combine the salt, garlic powder, onion powder, pepper, paprika and cayenne pepper in a small dish.
  2. Remove the tendon that runs down the underside of each chicken tender. Place tenders on a plate and season both sides with the salt & spice mixture. (Depending on the size of your tenders you may not need all of the salt mixture).
  3. Place corn flakes and almonds in a Ziploc bag and crush with a meat pounder or small heavy pot. Pour in sesame seeds and transfer mixture to a large paper plate.
  4. Place ½ cup flour on another large paper plate.
  5. Combine egg and half and half or sour cream in a shallow bowl.
  6. Working with two pieces of chicken at a time, dip each in flour, shaking off excess. Dip chicken into egg mixture and allow excess to drip off. Repeat once again with flour and egg. Transfer to corn flake mixture scooping crumbs on top of chicken. Gently press to ensure each piece is nicely coated on both sides. Continue with the rest of the chicken tenders.
  7. Heat ¼-inch of canola oil in a large deep skillet over moderate heat. Once oil is hot, add 4 chicken tenders to the pan. Cook for 2½ minutes until nicely browned, then flip and cook until internal temperature reads 160 degrees, about 2 minutes longer. Transfer chicken to a plate and cook the remaining for pieces.
  8. Serve chicken with your favorite dipping sauce, in a sandwich, or with pasta and red sauce.

 

Chicken, Dinner, Recipes

Deviled Fried Chicken

September 11, 2012

Fried chicken.  It is irresistible.  The Epicurious web site mentions that deviled is a southern term for a dish that is highly seasoned.   With both black and cayenne pepper, this recipe is just that.  The original recipe calls for a whole chicken cut into 8 pieces with the skin removed however I prefer to use chicken tenders.

In a 1-gallon resealable plastic bag pour marinade over chicken tenders and refrigerator for 4 hours. Instead of buying a carton of buttermilk, I add 1 tablespoon of fresh lemon juice (you can also use white vinegar) to a glass measuring cup and enough milk to reach the 1 cup line. Let it stand for 10 minutes before using in the recipe then give it a quick stir.

Toss the flour mixture in a 13 x 9 x 2 inch glass dish.

Add marinated chicken to flour mixture, turn to coat. Let sit in mixture for 15 minutes, turning occasionally to re-coat chicken tenders. The original recipe calls for deep-frying but I found that it’s not necessary when using chicken tenders which are small, boneless and all about the same size. They cook quickly in less oil.

Deviled Fried Chicken

Adapted from Epicurious

Ingredients for Marinade

12 chicken tenders

1 cup buttermilk or substitute as described above

2 tablespoons Dijon mustard

1/2 teaspoon salt

1/2 teaspoon dry mustard such as Coleman’s

1/3 teaspoon cayenne pepper

1/2 teaspoon freshly ground black pepper

1 teaspoon onion powder

canola oil for frying

Flour Mixture

1 1/2 cups flour

1 1/2 teaspoons baking powder

1 teaspoon onion powder

1 1/2 teaspoons salt

1 1/2 teaspoons dry mustard

1 teaspoon garlic powder

1 teaspoon cayenne pepper

1/2 teaspoon freshly ground black pepper

Preparation

Mix buttermilk, Dijon, salt, dry mustard, cayenne pepper, freshly ground black pepper and onion powder in a two cup Pyrex measuring cup or a bowl.  Pour marinade into a 1-gallon resealable plastic bag and add chicken tenders.  Marinate in the refrigerator for 4 hours.

In a large glass baking dish (13 x 9 x 2 Pyrex works well) combine flour, baking powder, onion powder, salt, dry mustard, garlic powder, cayenne pepper and freshly ground black pepper.

With marinade still clinging to chicken pieces, place each piece into flour mixture.  Let sit for a minute then turn pieces over to coat the other side.  Let chicken stand in flour mixture for 15 minutes, turning several times to coat thickly.

Pour enough oil to reach 1/4 inch up the side of a 12 inch high-sided skillet.  Heat on medium high.  When the oil is hot, add half of the chicken tenders.  Cook the chicken tenders until nicely browned on one side, about 2 minutes.  Turn the chicken over and continue to fry another two minutes.  Repeat with the remaining chicken tenders adding extra oil to the pan if needed.

This fried chicken is best served right away.  Leftovers make a delicious sandwich topped with coleslaw in a crunchy torpedo roll.  If you have time place fried chicken on a foil lined baking pan and heat in your toaster oven for a few minutes to crisp up the coating.

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