I'm not good at frying... in fact I'm horrible at it. That hasn't prevented me from attempting it! The oil is either too hot or too cold... which makes the food gross no matter how you spin it. But I managed to make chicken tenders from scratch and it didn't take too long. We had kale and mac and cheese (from scratch) as well. It was pretty decent.
The recipe is below, but the measurements are not perfect. I'm not the best at perfect measurements so you will have odd measurements like "shakes"... Anyway, here's how it all went down:
3 boneless chicken breasts
1/3 c vinegar or lemon juice
Avacado Oil, Grapeseed Oil, Canola or Vegetable Oil (for frying)
- 1/2 c dairy creamer or buttermilk
- 1/2 c milk
- 2 eggs
- 3TBL garlic powder
- 2 squirts Caesar or Ranch Dressing
- 2 shakes Parmesan Cheese
- 3 tsp paprika
- 3 tsp crushed red pepper
- Salt & Pepper to taste
- Optional: hot sauce
- 1 c flour
- 2 TBL garlic powder
- 2 tsp cayene pepper
- Salt & Pepper to Taste
- Optional: Herbs or Lemon Pepper Seasoning
Process Time (Instructions):
- Soak your chicken in vinegar or lemon juice for at least 10 mins to get the "fresh" taste out. You can wash off your chicken if you'd rather. I just always feel like the acid gets ride of pretty much everything.
- Mix your milky ingredients. Marinade the chicken for 15 mins. I've seen some recipes call for overnight, but my 15 mins did the trick.
- Mix together your dusty coating. You can add other dry spices here if you'd like.
- Cut your chicken breasts into pieces about two finger widths wide. Not perfect some may be short and others may be long. Pieces wider than three fingers lengths may as well not be called chicken tenders but rather fried chicken. (IJS)
- Heat your oil on "medium". I wish I had a tip here but I don't. I fry by trial and error. Some times I get it right other times I don't. I do know if there is any water at all in your pot, the oil will start popping everywhere. I've been popped before. I guess I do have a tip here.
- Place the chicken in the dusty coating and coat lightly on both sides. At first I though omg, I gotta get it on there but then I realized- we're just making batter (separated dry and wet). Once this hits the oil we're good. I like to cook 4 -5 pieces in a large pan at once. The more you add the more crowded it gets. Let them have their space. Plus they are easier to turn over when there are less in the pot.
- Cook on one side for 4-6 mins or until golden brown. I like my tenders a bit darker so I cook mine for a little longer depending on how hot the oil is.
- Line a bowl or strainer with paper towels. Take out the tenders and place them in the bowl or strainer.