Though similar to the Double Crunch Honey Garlic Chicken Breast recipe I reviewed not too long ago, these chicken tenders are a little simpler, a lot tastier and just a nice basic appetizer staple.

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I fried these up in my recently uncovered and unboxed deep fryer, but they could just as easily be done on the stove top.

The trick is to season well, and double dip in the flour and spice mixture.

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Serve these with some fresh fries, and you’ve got the perfect party food or comfort snack.

Chicken Tenders
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 4 chicken breasts
  • Salt and Pepper for seasoning.
  • 1 heaping cup of flour
  • 3 tablespoons garlic powder
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 2 teaspoons ginger
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon nutmeg
  • 2 eggs
  • 2 tablespoons milk
  • 2 tablespoons water
  • Enough oil (peanut, corn, vegetable) for submerged frying
Instructions
  1. Cut the chicken breasts into thin strips (about five from each breast) and pat dry. Sprinkle with salt and pepper.
  2. Mix the flour and spices together and mix with a fork.
  3. Whisk the egg, milk and water together in a separate bowl.
  4. Heat your oil to 340 degrees.
  5. While its heating, coat your chicken strips with the flour mixture, dunk in the egg mixture, and then back into the flour, marking sure that the chicken is thoroughly covered and set aside for frying.
  6. Once the oil is heated and tenders are prepared, gently place the tenders into the oil until submerged. Put as many tenders into your pan or frying as will fit, without over crowding.
  7. Cook until golden brown and until chicken is done. Should be about 3-4 minutes.
  8. Place onto paper towels to cool and drain for a couple minutes, otherwise serve fresh and hot!

 

Brie

Brie

Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…
Brie

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