Yummy Fried Chicken Tenders Recipes

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.

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.

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.

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.

Steps:

• 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!