Can you give me a tip.......?!
Answers: one the way to make the best tasting chicken tenders?
I sure can sugar...I have used this for years.
When I fry chicken tenders I always use boneless,skinless breasts. When I mix my batter I use flour,powered chichen bouillon, salt-free seasononing-but the secret to make it good is using one packet of Lipton's Cream of Chicken Soup mix, just roll the breasts in whipped egg then dip into dry batter-double dip if you like!!! Fry in a mix of Crisco and butter! Plus you don't need to add any salt to it! This makes wonderful fried chicken that's full of flavor!
nfd?
treat the chicken like you would in making fried chicken.
Soak the meat pieces in buttermilk and a bit of tabasco sauce (2 tablespoons tabasco to a pint of buttermilk) for a couple hours before you are ready to fry.
Double dredge the pieces in flour and egg/milk before frying.
dip in milk/egg
dredge in flour seasoned with salt/pepper/paprika/cumin.
repeat dip/dredge
fry in 350 degree peanut oil until brown/crisp.
Quick Chicken Tenders
INGREDIENTS:
1 pound chicken tenders
Greek or Mediterranean seasoning or other seasoning blend
1/4 cup white wine
2 tablespoons spicy brown mustard
Italian seasoned bread crumbs
PREPARATION:
Sprinkle chicken tenders lightly with Greek seasoning. Prepare a cookie sheet with foil sprayed with non-stick cooking spray. Mix coating of wine and mustard and dip chicken pieces. Roll in bread crumbs.
Place on cookie sheet. Preheat oven to 475° put chicken in and bake for about 12 minutes, or until chicken is cooked through. Serves 4.
Spicy Fried Chicken Tenders
INGREDIENTS:
1 1/2 cups buttermilk, low fat
1 teaspoon salt
3 teaspoons Creole seasoning, divided
1 to 1 1/2 pounds boneless chicken tenders
2 cups all-purpose flour
2 to 3 cups shortening or Canola oil
PREPARATION:
In a large food storage bag, combine buttermilk, 1 teaspoons 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°. 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. Serve with Sweet and Sour Sauce.
Serves 4 to 6.
Sweet and Sour Sauce
INGREDIENTS:
1 small can pineapple juice (or juice from a 15-1/4 oz. can pineapple chunks, drained)
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup vinegar
1 1/2 tablespoons cornstarch
1/2 teaspoon granulated garlic
1/4 teaspoon mustard powder
1 tablespoon Worcestershire sauce (or less)
1/2 teaspoon ground ginger
PREPARATION:
Mix all together and cook over medium heat until thickened. May be prepared in microwave in microwave-safe bowl. Microwave about 4-1/2 minutes on high or until thick, stirring every minute.
hope these help. enjoy.
Buttermilk Twice-Dipped Fried Chicken Tenders
Vegetable oil for frying
2 cups flour
1 tablespoon (a palmful) dry mustard
1 tablespoon (a palmful) paprika
1 tablespoon (a palmful) garlic powder
Salt and freshly ground black pepper
2 cups buttermilk (eyeball it)
1 1/2 to 2 pounds chicken tenders
Add enough vegetable oil to a high-sided skillet to go up the side about 1-inch.
Place over medium heat and bring the temperature up to 350°F. If you don't have a
thermometer, place the handle-end of a wooden spoon in the oil. If tiny bubbles
appear around the handle, you're there.
While the oil is heating up, place the flour in a shallow baking dish and add the dry
mustard, paprika, garlic powder, salt and freshly ground black pepper. Mix
thoroughly to combine.
Place the buttermilk in a second baking dish. Dip the chicken tenders into the
flour, shaking off any excess. Dip into the buttermilk and coat. Dip back into the
flour, then the buttermilk and then give it a final dip in the flour.
The double coating will give you a crispy, thick crust. Carefully place the chicken
tenders into the hot oil and fry on both sides until golden brown and cooked
through.
Yields 10-12 chicken tenders