Yummy Fried Chicken Tenders 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.

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.

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:

• 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.

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.

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.

CHICKEN TENDERS

Steps:

• In a large bowl mix flour, paprika, salt and black pepper
• In a second bowl mix buttermilk and egg
• Pour vegetable oil in a large deep skillet and heat to 375*F
• While oil is heating, coat one chicken tender in flour mixture.
• Transfer to egg bowl and coat in egg mixture.
• Then transfer back to the flour bowl and coat again.
• Set aside and repeat with remaining chicken tenders.
• Once oil reaches 375*F, place chicken tenders in hot oil.
• Cook 3-4 minutes per side (depending on thickness) or until internal temperature of strip reaches 165*F
• This may require you to do more than one batch of cooking, depending on size of pan.
• Remove cooked chicken to a plate with paper towels to cool.
• Serve immediately with your favorite dipping sauce.

FRIED CHICKEN TENDERS

Steps:

• In a large bowl soak chicken in water and vinegar for about 10 minutes.
• Rinse well, and pat dry. Add chicken pieces to ziploc bag or large mixing bowl.
• Add garlic, salt and black pepper to taste, juice of 2 limes, oregano, and worcheshire sauce. Mix well to combine.
• Let marinade for at least 1/2 hour to 1 hour on the counter, or refrigerate if marinating longer or up to overnight. (the longer it marinades the better it will taste). Bring to room temperature before frying.
• In a ziploc bad or large mixing bowl add flour, salt and freshly ground pepper.
• Add marinated chicken to flour mix in batches (shaking off excess marinade first). Make sure the chicken is completely coated in the flour mix.
• Heat saute pan on med heat, add canola oil, and 1 tbs. sugar. When sugar starts to turn a dark golden brown, add chicken pieces (do this in batches, trying not to overcrowd the pan).
• Cook for 3 to 4 minutes on each side. Transfer to paper towel lined dish.
• Garnish with lime wedges.