BEST DARN CHICKEN TENDERS
Member's Choice! This is great homemade chicken tender recipe to serve at your next party. They would also be great if you have a group of teenagers in the house. These are pretty easy to make and we loved cooking them in a wok. The result was a crispy coating with juicy chicken. Dipped in the honey mustard, these are so good....
Provided by Cassie *
Categories Meat Appetizers
Time 20m
Number Of Ingredients 17
Steps:
- 1. Prepare chicken. Slice into even pieces, as similar in size as you can get.
- 2. Liberally season one side with garlic, onion, and Creole seasoning. Toss together.
- 3. Get out two bowls. In one add 2 cups of flour, 1 tablespoon Creole seasoning, salt, and garlic powder. Whisk together. In the second bowl, add eggs, 1/4 cup flour, 1/4 cup milk, and 1 tablespoon oil. Whisk until smooth.
- 4. Heat enough oil in a deep pan or deep fryer (I use my wok) to cover chicken once placed in oil. Or, you can flip them as they cook, if you don't have enough oil to cover. Heat the oil to 350 degrees.
- 5. When the oil is hot enough, dredge chicken in the egg mixture.
- 6. Then coat with flour mixture.
- 7. Drop into hot grease. They will float when done (about 8 - 10 minutes ). I always cook until golden.
- 8. Add only 8 - 10 pieces at a time, depending on how big your pan is. You don't want to overcrowd or will cool down your grease too quickly, leaving you with greasy chicken. You may want to adjust heat as you go if it gets to be too hot, but you want it hot enough to crisp the chicken.
- 9. As each batch is cooked, drain on paper towels. While hot, I sprinkle with salt or Creole seasoning.
- 10. Serve with my delicious honey mustard. To make the honey mustard, combine all ingredients together in a medium-sized bowl. Stir until blended and chill until ready to serve.
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- To cut chicken into strips: This is one of the tips behind better chicken strips! To get a more tender strip, you need to cut against the grain of the chicken. Don't just cut the chicken any way you like- notice where the grain lines are and be sure to cut opposite them. This makes the cooked fibers of the chicken shorter, so they tear apart easier. Cut strips as big or small as you'd like, just cut against the grain! Place chicken in a ziplock bag and set aside.
- Whisk in the cornstarch. This is the 2nd tip I use to make better chicken! I first noticed asian recipes calling for cornstarch in the marinade. When I researched it, it turns out adding cornstarch to chicken prior to cooking it gives it a protective coating that locks in juices. You know what?! It works! It's amazing actually! The trick is to not let it marinate for too long.
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