SUPER CRISPY CHICKEN TENDERS
Super Crispy Chicken Tenders made with a buttermilk marinade that makes them really tender and the crispiest crust with KFC flavored spices.
Provided by Sabrina Snyder
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
- Add the eggs to one bowl and the flour and spices to a second bowl.
- Dip each piece of chicken from the buttermilk bowl to the flour mixture.
- Dip it into the eggs then back into the flour mixture.
- Shake excess flour gently off and put the chicken onto a baking sheet.
- Repeat with all the pieces.
- Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees.
- Fry the chicken in small batches for 5-7 minutes or until golden brown.
Nutrition Facts : Calories 138 kcal, Carbohydrate 12 g, Protein 14 g, Fat 2 g, Cholesterol 58 mg, Sodium 459 mg, ServingSize 1 serving
FRIED CAJUN CHICKEN TENDERS
Chicken tenders with a kick! Breaded just right and full of flavor that's better than anything from a box.
Provided by Rachel Ballard
Number Of Ingredients 9
Steps:
- In a large, shallow bowl or dish with sides, add the flour, cajun seasoning, onion and garlic powders. Stir to mix. Taste it to see if you want more spice. Add more if you do, but don't taste it once you've dipped any raw chicken in it. Set aside.
- In a second bowl, beat the eggs, hot sauce and water. Set aside.
- Dip one chicken tender at a time into the flour then the eggs, and then back into the flour, pressing to coat the chicken well. Repeat with the remaining tenders and set them aside while you heat the oil. Allow the chicken to rest 3 or 4 minutes before frying so the breading can "set".
- If using a 12 inch skillet, pour oil to a depth of 2 inches and heat on high to 375 (you can use a thermometer to check if you aren't sure). Slowly add three to four pieces of chicken, reduce heat to medium high, and allow them to fry until just brown on one side--about 5 minutes--then turn and cook until golden on the second side--6 to 7 minutes more. Transfer to a paper towel lined plate to drain and repeat with the other tenders. **Make sure to stay by the stove! If your oil starts to smoke, turn the heat down or pull the skillet off the burner carefully for a minute or two. If your chicken is cooking too slow and the breading is soggy or falling off, turn the heat up.
Nutrition Facts : Calories 582 kcal, Carbohydrate 38 g, Protein 54 g, Fat 23 g, SaturatedFat 16 g, Cholesterol 145 mg, Sodium 280 mg, Fiber 2 g, Sugar 1 g, ServingSize 3 tenders
CAJUN CHICKEN STRIPS
These tender strips have just the right amount of spice for my family. If I happen to have pork chops on hand, I'll use them instead.-Carrina Cooper, McAlpin, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first six ingredients. Add chicken, half at a time, and shake to coat. In a large skillet, cook chicken in butter for 8-10 minutes or until the juices run clear. Garnish with parsley and peppers if desired.
Nutrition Facts : Calories 162 calories, Fat 6g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 320mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
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