Best Darn Chicken Tenders

27
Cassie *

By
@1lovetocook1x

Love these chicken tenders. I've made many tender recipes, but this is my favorite... flavorful, tender and crunchy. These would be wonderful to serve for your Super Bowl party. They're already on my list... enjoy!!

Blue Ribbon Recipe

Member's Choice!
This is great homemade chicken tender recipe to serve at your next party. They would also be great if you have a group of teenagers in the house. These are pretty easy to make and we loved cooking them in a wok. The result was a crispy coating with juicy chicken. Dipped in the honey mustard, these are so good. For a time-saver, buy packaged chicken tenders. But be prepared - you will need to make a few batches of these. They are yummy!

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Rating:

★★★★★ 27 votes

Comments:
Serves:
4 - 6
Prep:
10 Min
Cook:
10 Min
Method:
Deep Fry

Ingredients

  • 3 lb
    boneless, skinless chicken breasts cut into even slices - about 5 per breast
  • ·
    onion powder for seasoning chicken
  • 3
    eggs
  • 1/4 c
    milk
  • 1 Tbsp
    vegetable oil
  • 1/4 c
    all-purpose flour
  • 2 c
    all-purpose flour
  • 1 Tbsp
    Tony Chachere's Creole seasoning or Cajun seasoning - more for seasoning chicken
  • 1/2 - 1 Tbsp
    garlic powder - more for seasoning chicken
  • 1 Tbsp
    salt or can use less if preferred
  • ·
    oil for frying chicken
  • HONEY MUSTARD

  • 3/4 c
    mayonnaise
  • 3 Tbsp
    honey
  • 3 Tbsp
    yellow mustard
  • 1 Tbsp
    lemon juice
  • few dash(es)
    hot sauce (optional)

How to Make Best Darn Chicken Tenders

Step-by-Step

  1. Prepare chicken. Slice into even pieces, as similar in size as you can get.
  2. Liberally season one side with garlic, onion, and Creole seasoning. Toss together.
  3. Get out two bowls. In one add 2 cups of flour, 1 tablespoon Creole seasoning, salt, and garlic powder. Whisk together.

    In the second bowl, add eggs, 1/4 cup flour, 1/4 cup milk, and 1 tablespoon oil. Whisk until smooth.
  4. Heat enough oil in a deep pan or deep fryer (I use my wok) to cover chicken once placed in oil. Or, you can flip them as they cook, if you don't have enough oil to cover. Heat the oil to 350 degrees.
  5. When the oil is hot enough, dredge chicken in the egg mixture.
  6. Then coat with flour mixture.
  7. Drop into hot grease. They will float when done (about 8 - 10 minutes ). I always cook until golden.
  8. Add only 8 - 10 pieces at a time, depending on how big your pan is. You don't want to overcrowd or will cool down your grease too quickly, leaving you with greasy chicken. You may want to adjust heat as you go if it gets to be too hot, but you want it hot enough to crisp the chicken.
  9. As each batch is cooked, drain on paper towels. While hot, I sprinkle with salt or Creole seasoning.
  10. Serve with my delicious honey mustard. To make the honey mustard, combine all ingredients together in a medium-sized bowl. Stir until blended and chill until ready to serve.

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