Fried Boneless Chicken Tenderloins Recipes

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 BONELESS CHICKEN TENDERLOINS

Steps:

• Combine flours, meal, garlic powder and paprika in a gallon Ziploc bag and mix well. Salt and pepper chicken pieces as desired and add to bag. Close bag and shake to coat chicken well. ( may want to do a few pieces at a time for better coverage.) Meanwhile in frying pan, add grape seed oil until bottom is covered and is about ¼ inch deep. Heat oil and once hot, add chicken one piece at a time. Cook, turning often, until internal temp of chicken is 180 degrees and outside is crispy. If you over cook, meat will be dry. Remove from oil and place in dish on paper towels and cover for 5 minutes.

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.

OVEN-FRIED CHICKEN TENDERS

Steps:

• Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
• In shallow dish, place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and cheese. Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.

FRIED CHICKEN TENDERS

Steps:

• In a shallow bowl, combine eggs and water. Dip chicken in egg mixture, then coat with cracker crumbs. In an electric skillet, heat oil to 375°. Fry chicken strips, a few at a time, for 5-6 minutes or until golden brown. Drain on paper towels. , Meanwhile, prepare gravy mix according to package directions if desired. Serve with chicken strips.

CRACKER BARREL FRIED CHICKEN TENDERLOINS

Steps:

• In a large food storage bag, combine buttermilk, 1 teaspoon salt, and 2 teaspoons Creole seasoning. Add chicken; seal and refrigerate for about 2 hours.
• Combine flour and remaining 1 teaspoon Creole seasoning in a food storage bag. Add the chicken and toss to coat thoroughly.
• Heat oil in a deep heavy skillet to about 350 degrees F. Fry several chicken pieces at a time. Fry, turning several times with tongs, until deep golden brown, about 6 to 8 minutes for each batch.
• To make it just like the restaurant, serve 6 chicken tenderloins and any three Country Vegetables plus buttermilk biscuits or corn muffins.