Breaded Chicken Tenders

Everyoneloves a good chicken tender. Kids go crazy forthem and adults can feel like kids again indulging in this delicious childhood favorite. Mychicken tenders are given a special twistwith the addition of a sweet and tangy honey dijon dipping sauce.

The good thing about this recipe is that it teaches a basic breading technique that can be used on almost anything. Once you know the right way to bread something, your options are limitless. Chicken, pork chops, zucchini, mozzarella sticks, and so much more.

The cast of characters includes the following. If you don’t have chicken tenders or they aren’t on sale, just simply cut chicken breasts into strips.

First, set up your breading station. You’llneed three separate dishes and a plate to put the finished tenders on. Add flour to the first dish. I season my flour with salt, pepper, and seasoning salt. Remember, seasoning every step of the way will ensure that you don’t have to add any extra salt or pepper once the food is onthe table.

Add an egg to the second dish. Depending on how much you’rebreading, you many need to add a second egg. Again, I add salt and pepper to my egg wash as well.

Add a splash of water or milk to the egg and scramble it together with a fork. The extra liquidis necessary to thin the egg out a bit so it coats the chicken better.

The third dish is for the crispy/crunchy component of the breadingtechnique. For these chicken tenders I used Italian seasoned pankobread crumbs. Pankoare Japanese bread crumbs that are much lighter and crispierthan regular bread crumbs. They really add an extra crunch! There are so many options available to use as the crispy component of your breading. Crushed up potato chips, corn flakes, and even instant mashed potato flakes are all great choices.

Set up your breading station as follows: flour first, then egg wash, then bread crumbs.

Salt and pepper the chicken on both sides before beginning the breading process. Seasoning is your friend!<a href=" title="Chicken Tenders18" />

Take a piece of chicken and put it into the flour.

Make sure that the tender is completely coated with flour, but that you don’t have too much excess flour stuck to it. Just be sure to give the chicken a little shake before it goes in the egg wash.

After the flour, the chicken goes into the egg wash.

Once again, make sure the chicken is completely coated with the egg mixture, but shake off any excess.

The last step is the bread crumbs. Add the chicken to the dish and liberally coat with the bread crumbs.

I usually use my hands for this step making sure I push the chicken down into the bread crumbs and coat them fully. Your hands are the most useful utensil you have in the kitchen, after all.

Flip the chicken over and repeat the process to ensure that the breadcrumbs adhere to the chicken.

Place the chicken on a plate and continue with the remaining pieces of chicken.

Once the chicken tenders are breaded, coat the bottom of your pan with oil (vegetable, or peanut work well) and turn the heatto medium high.

While the pan is heating up,mixyourhoney dijondipping sauce. Add dijonmustard to the bowl and mix in honey. This sauce is completely based on your taste. If you like it sweeter, add more honey. The dijonmustard I used was very strong, so I added in some regular yellow mustard as well to cut through the heat of the dijon.

Now back to the pan. Once the oil is hot, add the chicken tenders in small batches. It’svery important not to overcrowd the pan. If too much gets added, the temperature of the oil drops. When that happens, we don’t get the crispycrunchy breading that we want.

Helpful Tip: To check and make sure that the oil is hot enough, take a piece of the breadcrumb mixture and toss it into the pan. If it immediately sizzles and bubbles start to form around it,it’sready for the chicken. If it just sits there, the oil is not hot enough.

This oil is definitely hot enough – look at the oil jumping! (Remember saute = jump in French)

Let the chicken tenders do their thing for a few minutes without moving them. This will ensure that they get nice and golden brown. Once the edges start to look a little browned they should be ready to flip.

Cook for another few minutes to get the other side golden and delicious as well then remove and placeonsome paper towel to drain any excess oil.

Helpful Tip: As a rule, whenever I fry anything I always salt it as soon as it comes out of the oil. This ensures that the seasoning will stick to the food so you’llneed much less of it in the long run.

Fry up the remaining chicken tenders and then they’re ready to eat. For this meal, I served themwith some roasted sweet potatoes and tomatoes.

Enjoy!

Sous Chef

Breaded Chicken Tenders

1 package chicken tenders, or chicken breasts cut into strips

1 cup flour

1 egg

2 tbs milk or water

2 cups Italian seasoned bread crumbs, pankopreferably

1/4 cup or more frying oil

salt & pepper, to taste

Honey Dijon Dipping Sauce

Dijon Mustard

Honey, to taste

Yellow mustard (optional)

Directions:

Set up your breading station as follows: flour first, then egg wash, then bread crumbs.Salt and pepper the chicken on both sides. Place chickeninto the flour. Make sure that the tender is completely coated with flour. Move the chicken to the egg mixture and coat completely, removing excess egg. Add the chicken to the third dish and liberally coat with the bread crumbs.

Coat the bottom of a pan with oil and heat over medium high heat. While the oil is heating, make the honey dijondipping sauce. Mix together dijon mustard, honey and yellow mustard (optional) to taste.

Once the oil is hot, add the chicken tenders in small batches.Let the chicken tenders cook for a few minutes without moving them. Once the edges start to look a little browned they should be ready to flip. Cook for another few minutes to get the other side golden brown then remove to some paper towel to drain any excess oil.

Plate and enjoy with your favorite sides!

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