Yummy Fried Chicken Tenders Food

EASY FRIED CHICKEN TENDERS RECIPE

Steps:

• Be sure that chicken is thawed completely, drained, and pat dry with paper towels.
• Fill a dutch oven or heavy stock pot with at least 4 inches of oil, preferably 6". Heat the oil until it reaches 350°F (this will take 15 minutes or so) Get the oil heating while preparing the chicken.
• In a bowl, whisk together buttermilk and hot sauce. In a separate bowl, whisk together flour, salt, pepper, paprika, and onion powder in a shallow bowl or on a sheet of parchment paper.
• Dip each side of the chicken tenders in the flour mixture, then dip into the buttermilk mixture and back into the flour mixture. For extra breading, repeat this process one more time.
• Carefully drop one chicken piece at a time into heated oil and fry until cooked through (the center should reach 165°F). The outside should be deep golden brown and crispy. Maintain an oil temperature of 350°F for best results. The chicken tenders will cook through in about 5 minutes. I've found that as long as the oil temperature is maintained correctly, the chicken will be cooked by the time the breading is a deep golden brown.
• Place cooked chicken on paper towels or brown paper bags to soak up excess oil.
• Serve immediately.
• Store in an airtight container for 2-3 days. Fried coating is best right after cooking. Reheat in the oven or an air fryer to re-crisp the breading.

BUTTERMILK FRIED CHICKEN TENDERS

Steps:

• To marinate the chicken: In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
• To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
• Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
• To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
• Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
• Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
• Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.

LEMON-PEPPER FRIED "CHICKEN" TENDERS

Steps:

• For the lemon-pepper "chicken": Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes.
• Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.
• Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
• For the lemon-pepper "chicken": Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack.
• Make the "buttermilk" by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish.
• Dip the tofu strips in the "buttermilk," then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip.

OVEN FRIED CHICKEN TENDERS

Steps:

• Preheat oven to 450.
• Combine chicken and buttermilk in a shallow bowl. Place crackers, Creole seasoning, and salt in a heavy-duty zip-top bag. Crush crackers with a rolling pin or heel of hand.
• Drain chicken, discarding buttermilk. Add chicken to bag, close, and shake to coat well.
• Coat a baking sheet with cooking spray. Pour oil in center of baking sheet; heat oil at 450 for 3 minutes. Remove oven from pan, reduce heat to 400. Spread hot oil with a spatula over an area just large enough to accommodate chicken. Quickly place chicken in oil on pan.
• Bake at 400 for 10 minutes, turn, and bake and additional 3 minutes or until done.

TENDER PAN-FRIED CHICKEN BREASTS

Steps:

• Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.

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.

FRIED CHICKEN TENDERS

Steps:

• Preheat oven to 400 degrees.
• While oven is preheating, place 1/2 cup butter or margarine in 9x13 baking dish. Place in oven just until melted.
• Combine biscuit mix, salt, paprika, and pepper in small mixing bowl.
• Place the amount of breading you'll be using in a paper bag. (Whole recipe will coat one whole fryer chicken or about 8 chicken breasts). Place the remainder in a plastic baggie for use at a later time.
• Cut chicken into pieces about 1 inch thick.
• Place chicken pieces in paper bag of breading one at a time and shake to coat.
• Place coated pieces in baking dish with melted butter or margarine.
• Bake at 400 degrees for 50 minutes. Reduce heat to 375 and bake for an additional 10 minutes. If using a convection oven (which is what I use) you'll only need to bake the chicken at 400 for about 40 minutes.
• Serve with your favorite dipping sauce (I prefer honey mustard).

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:

• 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!

YUMMY FRIED CHICKEN TENDERS

Steps:

• Mash garlic with flat side of knife. Place garlic in medium bowl.
• Add buttermilk, cumin, salt, pepper and cayenne and whisk to blend. Place chicken strips in 13 x 9-inch glass baking dish.
• Pour buttermilk mixture over; turn chicken to coat. Cover and chill at least 8 hours or overnight, turning occasionally.
• Place rack over baking sheet. Remove chicken from marinade and set on rack. Drain 10 minutes.
• Mix flour, salt, pepper, cumin and cayenne pepper in large bowl. Toss chicken strips in batches in flour mixture, turning to coat; shake off excess.
• Toss each piece again in flour mixture; shake off excess. Transfer chicken to rack on baking sheet. Let stand at least 15 minutes and up to 45 minutes.
• Preheat oven to low. Line baking sheet with paper towels. Pour oil into heavy large skillet to depth of 3/4 inch.
• Heat oil over high heat to 375 degrees F or until small cube of fresh bread sizzles instantly when added.
• Add chicken strips to skillet. Adjust heat so that temperature remains between 340 and 350 degrees F or until small cube of bread sizzles slowly when added.
• Fry until chicken is golden brown and cooked through, about 10 minutes.
• Using tongs, transfer chicken to prepared sheet and drain. Transfer chicken to platter and serve.