Battered Chicken Tenders
"These are so awesome! I also added my personal honey dijon mustard sauce!!!"
photo by Air Force Mama
- Ready In:
- 20mins
- Ingredients:
- 12
- Yields:
-
10 tenderloins
- Serves:
- 2
ingredients
-
Chicken Tenders
- 10 chicken tenderloins (sliced chicken breast)
- 1 cup flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 egg
- 1 cup water
- 1⁄2 cup flour, for dredging
- oil (for deep frying, need a deep fryer)
-
Sauce
- 1⁄4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
directions
- Sauce: Combine all ingredients, you can adjust any of the ingredients to suit your taste. Sauce can be doubled.
- Heat oil in fryer to 350 degrees F.
- Whisk egg and water medium bowl.
- Whisk in flour, baking powder, salt, and pepper. Let the batter sit for a few minutes.
- Coat each piece of chicken with dry flour.
- Dip the chicken into the batter and let a little batter drip off the chicken.
- Once the excess batter has dripped off add to fryer.
- Fry for 7 to 9 minutes (ensure chicken is cooked to an internal temperature of 165 degrees).
- Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time.
- Drain fried chicken strips on paper towels and serve with favorite dip or dressing.
Questions & Replies
-
These were very good. I used my Dutch oven with peanut oil which is WAY BETTER for you than canola or other cheap oils. It has a much higher burn point. Also, definitely add more salt to the batter. I did about a third of a batch following the recipe then tasted one. Added more salt to the batter and voila, perfection! Had rave reviews from my chicken tender loving family! -
Do I need a deep fryer or can I pan fry in a skillet
Reviews
-
Try this chicken between two raspberry bismarcks, dusted with powdered sugar. That's it, nothing else. Saw it on the Food Network on a carnival foods special. It is to die for. -
These are excellent. The closest thing to Chili's chicken crispers that you can get at home -
Good basic batter recipe. Could use some seasoning. Lowrys or some knorr bullion in the dredge helps. As does some garlic and onion powders and a little paprika. Threw some dried ginger in mine and they were a hit. -
I added garlic and onion powders and paprika to the batter. So good! Nice and crispy -
These turned out wonderful, I seasoned the chicken before dredging in flour and added paprika and a little tobasco. Plus I don't have a fryer so cooked them in a frying pan, just wonderful... Loved them.. this has to be the best chicken I've ever made.. LOVE IT..
see 4 more reviews
Tweaks
-
I add Accents and Garlic Powder to mines for more seasoning
-
Cook for 10 or 11 mins for golden brown
-
Cook for 10 or 11 mins for golden brown
-
In the South we like plenty of seasoning, so I lightly sprinkled my tenders with my favorite chicken seasoning, and I added seasoning salt to the dry flour. I put some Tony Chacherie’s and chicken seasoning in the dredge. They tasted great!
-
I seasoned my dredge flour with small amounts of Garlic Powder, onion powder, paprika, Tony's creole Cajun seasoning, & smoked salt. I seasoned my chicken before dredging it in flour with: Adobe seasoning, paprika, onion powder & garlic powder. It added more of a flavorful dimension and was not as bland. I also tossed it in PF Chang's mango sweet and sour sauce making it for an amazing Asian cuisine dish
RECIPE SUBMITTED BY
Air Force Mama
United States
