Chicken Tenders
User Reviews
4.9
Chicken Tenders
Description
This recipe calls for slicing chicken tenderloins or boneless chicken breasts into strips, then double-coating them in a seasoned flour and breadcrumb mixture. The flour mix includes onion powder, paprika, garlic powder, seasoned salt, and black pepper for a well-rounded seasoning. Dipping each piece twice in egg wash followed by flour mixture forms a thick, crispy coating once fried.
The tenders are fried in hot oil at 350°F for 2 to 3 minutes per side until cooked through at an internal temperature of 165°F and golden brown on the outside. The method creates a crunchy texture that contrasts with the juicy, tender chicken inside. The recipe suggests serving the tenders with a honey garlic sauce or other dips for enhanced taste.
Handling half the flour mixture at a time helps maintain a dry and clump-free coating. The recipe also provides guidance on making the optional honey garlic sauce by simmering honey, soy sauce, garlic, ginger, and chili flakes until thickened. Leftover chicken tenders can be refrigerated or frozen for extended storage and reheated as needed.
Ingredients
- 1½ pounds chicken tenderloin or boneless chicken breasts sliced into ½-inch strips
- 2 cups all-purpose flour
- ½ cup panko bread crumbs
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 3 large egg more if needed
- 3 tablespoons water
- vegetable oil for frying
Instructions
- In a medium bowl, combine flour, bread crumbs, and seasonings. Set aside.
- In a separate bowl, whisk together eggs, water, and 1 tablespoon of vegetable oil.
- Dab the chicken tenders dry with a paper towel.
- Working with half of the flour mixture at a time, dip each piece of chicken in the egg mixture and then in the flour. Dip it into the egg a second time and then the flour again to double-coat it. Gently press the flour into the chicken. Shake off any excess. Place on a wire rack and repeat with the remaining chicken. If time allows, let the chicken rest for 10 minutes.
- In a large deep skillet, heat 1-inch of oil to 350°F. Fry chicken in small batches until crispy and the chicken reaches 165°F, about 2 to 3 minutes per side. Drain on paper towels and season with salt.
- Serve with honey garlic sauce or your favorite dips.
Notes
- Work with half the flour mixture at a time to keep it dry and prevent clumping during coating.
- If using boneless chicken breasts, slice them into ½-inch strips to ensure even cooking.
- For the honey garlic dipping sauce, simmer honey, water, soy sauce, minced garlic, ginger, and chili flakes uncovered until thickened; cool before serving.
- Leftover chicken tenders can be stored in the refrigerator for up to 4 days or frozen for 3-4 months.
- Nutrition estimates include oil absorption during frying but exclude optional sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340 | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 32g | 64% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 166mg | 55% |
| Sodium | 399mg | 17% |
| Potassium | 525mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 334IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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