Fried Chicken Fingers Tenders Food

SOUTHERN FRIED CHICKEN STRIPS

Steps:

• In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.

FRIED CHICKEN TENDERS

Steps:

• Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
• One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C).
• In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
• In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.

BREADED CHICKEN FINGERS

Steps:

• Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
• In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
• Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
• Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oil to 350 degrees F.
• Cut the chicken breasts into long strips and set aside.
• Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
• Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
• Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
• Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
• Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

CRISPY CHICKEN FINGERS

Steps:

• Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
• Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
• Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.

FRIED CHICKEN FINGERS (TENDERS)

Steps:

• Heat oil in frying pan.
• In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended.
• In a separate shallow dish, "scramble" the eggs with the milk.
• Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture.
• Fry until golden brown, about 5 - 7 minutes per tender. Can cook in batches.

FRIED CHICKEN TENDERS

Steps:

• Combine the water, kosher salt, and sugar in a container to form a brine. Add the chicken tenders and let this marinate in the fridge for 2 hours.
• Combine the flour, garlic powder, onion powder, paprika, seasoned salt, black pepper and cayenne pepper in a container and mix very well to combine.
• Mix the eggs and milk in another container.
• Preheat your oil to 350 degrees.
• Dredge the chicken tenders in the flour mixture and pat off excess.
• Dip the tenders in the egg mixture and drain excess.
• Dredge the chicken tenders in the flour a second time and set them on a plate. Put them in the fridge to dry out for about 20 minutes. This will help the coating stick to the chicken better.
• Once the oil is hot, fry the tenders in small batches for about 5 minutes and then drain on paper towels.
• Serve with your favorite dipping sauces!

BUTTERMILK FRIED CHICKEN FINGERS

Steps:

• In a wide, shallow bowl, combine buttermilk, milk, onion, jalapeño, salt, and Tabasco. Add chicken, cover, and refrigerate for 24 hours.
• Preheat oven to 250°F. Set cooling racks over rimmed baking sheets. In a large bowl, combine the flour, granulated garlic, onion powder, thyme, sage, paprika, cayenne, salt, and pepper.
• In a large pot, pour in enough oil to come up to 2 inches. Set over medium-high heat until oil registers 350°F on a deep-fry thermometer. Working in batches of 4 to 5 pieces, remove chicken from marinade, shaking to remove any vegetables and excess liquid, and dredge in the seasoned flour. Fry chicken pieces, turning once, until golden and cooked through, 6 to 7 minutes total per batch. Transfer chicken to wire racks and warm in oven while frying remaining batches.
• Serve chicken fingers with ranch dressing, if desired.

BREADED CHICKEN TENDERS

Steps:

• Cut the chicken breasts into strips.
• Season the chicken with salt and pepper.
• Use 3 separate bowls for flour, breadcrumbs, and eggs - beat the eggs well and season lightly with salt and pepper.
• Dip each strip into flour, shaking off the excess flour.
• Then dip into the beaten egg, and coat well with breadcrumbs.
• Repeat with the remaining chicken strips.
• Heat up the oil, and fry the chicken tenders in batches, until golden and cooked through, they should need about 2-3 minutes each.
• Transfer to a plate lined with kitchen paper to absorb the excess oil.

SUPER CRISPY CHICKEN TENDERS

Steps:

• Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
• Add the eggs to one bowl and the flour and spices to a second bowl.
• Dip each piece of chicken from the buttermilk bowl to the flour mixture.
• Dip it into the eggs then back into the flour mixture.
• Shake excess flour gently off and put the chicken onto a baking sheet.
• Repeat with all the pieces.
• Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees.
• Fry the chicken in small batches for 5-7 minutes or until golden brown.

KFC CHICKEN TENDERS

Steps:

• Cut each chicken breast into 4 tenders.
• Have the marinade previously prepared by mixing the hot sauce and buttermilk in a bowl.
• Put the chicken tenders in the marinade and let them soak for half an hour.
• Beat the eggs in one bowl. Mix the flour and spices in a separate bowl.
• Dip the marinated chicken tenders in the flour and spice mixture, in the bowl with eggs, and once again in the flour and spice mixture.
• Shake off any excess flour before placing the tenders on a baking sheet. Do this with each chicken tender.
• Add canola oil in a dutch oven, around 3 inches deep, and heat it to 350°F.
• Place the chicken tenders in the heated oil and fry until golden brown, or 5 to 7 minutes.It's best to fry in small batches.
• Serve and enjoy

CRISPY DEEP FRIED CHICKEN TENDERS

Steps:

• Take boneless chicken tender (chicken breast) and cut into 1 inch thick and long strips. Wash them finely with water then drain.
• Now add the chicken strips in a mixing bowl. For seasoning the chicken strips add black pepper, paprika, salt, buttermilk, and ginger-garlic paste then blend them well.
• Keep it in a refrigerator for half an hour to marinade them.
• In a mixing bowl, pour 2 eggs white. Sprinkle a pinch of black pepper and salt then mix finely.
• Place flour or breadcrumbs on a plate or bowl. Add white pepper, salt, red chili flakes then combine them well with breadcrumbs or flour.
• Take the chicken tenders one by one and dip them in the egg white then place on the breadcrumbs. Coat the chicken fingers with breadcrumbs.
• Pour enough cooking oil in a deep frying pan to deep fry chicken strips. Heat the frying pan over medium flame.
• Check the temperature by a food thermometer. The temperature should be 350 to 375°F. If a food thermometer not available then check the temperature by dipping a small portion of chicken. It should be float without browning.
• Dip chicken strips one by one in the cooking oil. Deep fry the tenders until they make crisp or golden brown.
• Remove the deep-fried chicken fingers and place them on a paper towel.
• Serve them hot with your favorite dip or allow them to cool down at room temperature.

OVEN-FRIED CHICKEN TENDERS AND FRIES

Steps:

• Heat oven to 425°F.
• Cut potatoes into 1/2-inch-thick strips; place in large bowl. Add dressing and cheese; toss to coat. Spread onto large baking sheet sprayed with cooking spray.
• Bake 12 min. Meanwhile, coat chicken with coating mix as directed on package.
• Turn potatoes over. Add chicken to baking sheet. Bake 15 min. or until potatoes are tender and chicken is done. Mix mustard and honey. Serve as a dipping sauce with chicken.

CHICKEN FRIED STEAK FINGERS

Steps:

• In a large bowl, whisk together the buttermilk and marinade seasonings.
• Add the steak strips. Use tongs to move the steak around and get each piece coated with the buttermilk mixture. Cover the bowl and set aside for 30 minutes. If you plan to marinate for longer than 30 minutes, place the bowl into the fridge.
• Next, prepare the batter mixture by adding the flour, cornstarch, and seasonings to a large bowl. Whisk to combine.
• Add the oil to a deep Dutch oven or deep cast iron skillet. You will need at least 3 inches of oil in the pot. Pre-heat the oil to 350 degrees F.
• While the oil heats up, working with one piece of steak at a time, remove it from the buttermilk mixture. Gently shake off the excess liquid. Coat the steak well in the flour mixture and set it onto a prepared baking sheet which has been lined with a cooling rack. Do this will all of the steak, working with one piece at a time.
• Once all of the steak has been coated, again, working with one piece at a time, dip it once more into the buttermilk mixture until fully submerged. Remove and gently shake off the excess liquid. Coat once again in the flour mixture and place it back onto the cooling rack. It's important to double dredge to get the best crispy batter. This also locks the moisture into the steak.
• Now that all of the steak has been dipped and coated twice, it's time to fry. First, preheat your oven to 200 degrees F.
• Fry the steak in batches - about 4 or 5 pieces at a time. It will take about 4-7 minutes for the steak to be fully cooked through. Once fully cooked and browned, remove from the oil and place on a clean baking sheet/cooling rack. Set in oven. Do not cover!
• Continue with frying the next batch until all of the steak is done.
• Plate and serve with your favourite sides. Enjoy!