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Chicken Tender Recipes

Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet. Bake


Because the only thing better than a plate of chicken tenders is a POT of chicken tenders that basically cook themselves.

Chicken Tenders

1 1/2 lbs chicken tenders
1 quart water
1/4 cup kosher salt
1/4 cup sugar
2 cups flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons paprika
2 tablespoons seasoning salt
1 tablespoon black pepper
2 teaspoons cayenne pepper
2 eggs
1/4 cup milk

Combine the water, kosher salt, and sugar in a container to form a brine. Add the chicken tenders and let this marinate in the fridge for 2 hours.
Combine the flour, garlic powder, onion powder, paprika, seasoned salt, black pepper and cayenne pepper in a container and mix very well to combine.
Mix the eggs and milk in another container.
Preheat your oil to 350 degrees.
Dredge the chicken tenders in the flour mixture and pat off excess.
Dip the tenders in the egg mixture and drain excess.
Dredge the chicken tenders in the flour a second time and set them on a plate. Put them in the fridge to dry out for about 20 minutes. This will help the coating stick to the chicken better.
Once the oil is hot, fry the tenders in small batches for about 5 minutes and then drain on paper towels.
Serve with your favorite dipping sauces!