Crispy Fried Chicken Tenders

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[vc_row][vc_column][vc_column_text]These chicken tenders can be served as is or tossed in your favourite hot sauce. Pair them with salad, fries, or on their own. Honey mustard makes a great dipping sauce.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4-6 servings
TIME: 60 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS

  • 2 large boneless skinless chicken breasts sliced into 1-inch thick strips
  • 1 1/2 cups all purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 egg beaten with 2 tablespoons of water
  • vegetable oil for frying

 

 

[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]

Fill a 9” cast iron with about 2 inches of oil. Start heating it over medium- high heat while you bread the chicken.

In a large bowl, mix the flour, salt and pepper. In another large bowl, beat the egg and water. Dredge thechicken in the flour, coating well. Shake off excess flour and dip in the egg, then back in the flour.

Set the chicken to the side to rest for about 5 minutes.

Drop a little bit of flour in the oil. If it sizzles immediately, you can add one piece of chicken. If the chicken sizzles, add about 5 pieces at a time and cook until golden brown on that side–about 8 to 10 minutes or so. Turn and repeat until all brown. Cook the rest of the chicken in batches.

Transfer to a paper towel lined plate and sprinkle with a little more salt if needed.

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