Description
Crispy Chicken Tenders Recipe
Ingredients:
500g chicken breast strips
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tsp black pepper
1/2 tsp salt
2 large eggs
1/2 cup milk
Oil for frying
For the Dipping Sauce:
1/2 cup mayonnaise
2 tbsp ketchup
1 tsp mustard
1 tsp lemon juice
Instructions:
1. Prepare the coating: In a bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, black pepper, and salt.
2. Make the batter: In another bowl, whisk eggs with milk.
3. Coat the chicken: Dip each chicken strip into the flour mixture, then into the egg mixture, and back into the flour mixture for a double coating.
4. Fry: Heat oil in a skillet over medium heat. Fry the chicken strips until golden brown and fully cooked. Drain on paper towels.
5. Prepare the sauce: Mix mayonnaise, ketchup, mustard, and lemon juice in a small bowl.
6. Serve: Serve the crispy chicken tenders with the dipping sauce.
Step-by-Step Guide
1. Prep the Chicken: Pat the 500g of chicken breast strips completely dry with paper towels. This is crucial for the coating to stick properly.
2. Set Up Your Station: Create an assembly line with three shallow dishes. Place the dry flour/spice mixture in the first bowl. Whisk the eggs and milk together in the second bowl. Keep the third bowl empty for now, but have your coated tenders ready to go there.
3. The Double-Dip Method: Working with one strip at a time, coat it thoroughly in the seasoned flour, shaking off excess. Next, fully submerge it in the egg wash, letting any drip off. Finally, place it back into the flour mixture for a second coating, pressing gently to ensure a good, craggy layer adheres.
4. Fry to Perfection: In a deep skillet, heat about 1 inch of oil to 350°F (175°C). If you don’t have a thermometer, the oil should sizzle immediately when a small bit of flour is dropped in. Fry the tenders in batches for 3-4 minutes per side, until deeply golden brown and the internal temperature reaches 165°F (74°C).
5. Drain and Rest: Transfer cooked tenders to a wire rack set over a baking sheet or onto paper towels. Let them rest for 5 minutes before serving; this keeps them crispy.
Serving Suggestions
These versatile tenders are a crowd-pleaser. For a classic diner meal, serve with crispy french fries, coleslaw, and pickles. For a lighter option, pair with a fresh garden salad or vegetable sticks. They also make excellent fillings for wraps or sandwiches, topped with lettuce, tomato, and a drizzle of the signature sauce.
How-to Summary
Dry chicken, create a seasoned flour mix and an egg wash. Use a double-dip method (flour, egg, flour again) for maximum crispiness. Fry in 350°F oil until golden brown and cooked through. Drain and let rest briefly before serving with a simple mayo-ketchup-mustard dipping sauce.
Frequently Asked Questions
Can I bake these instead of frying? Yes. For a baked version, place the coated tenders on a greased wire rack over a baking sheet. Lightly spray with cooking oil and bake at 425°F (220°C) for 15-20 minutes, flipping halfway.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F (190°C) for 5-10 minutes to restore crispiness; avoid the microwave.
Can I make the tenders gluten-free? Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free flour blend and ensure your cornstarch is certified gluten-free.
Why is my coating falling off during frying? This usually happens if the chicken wasn’t patted dry, the oil wasn’t hot enough, or the tenders were crowded in the pan. Ensure you follow the prep and frying temperature steps closely.
Can I prepare these ahead of time? You can coat the tenders and place them on a baking sheet in a single layer. Refrigerate for up to 2 hours before frying. Let them sit at room temperature for 10 minutes before cooking.
Common Mistakes to Avoid
- Skipping the Dry Step: Moist chicken leads to a gummy, sliding coating.
- Incorrect Oil Temperature: Oil that’s too cool makes tenders greasy; too hot burns the outside before the inside cooks.
- Crowding the Pan: Adding too many tenders at once drops the oil temperature drastically, resulting in soggy, uneven cooking.
- Not Letting Them Rest: Serving immediately traps steam, softening the crispy crust.
- Using Only Flour: The cornstarch in the mix is essential for creating an ultra-crispy, light texture.
Conclusion
Homemade crispy chicken tenders are far superior to any frozen version, offering unbeatable flavor and texture. By mastering the simple double-coating technique and paying attention to oil temperature, you can create a perfect, golden-crisp result every time. This recipe provides a fantastic foundation that you can customize with your favorite spices. Serve them with the tangy dipping sauce for a guaranteed family favorite that’s both fun and satisfying to make.