Best Chicken Recipes, #4
Make these at home for a fraction of the cost! When we hosted a Super Bowl party last year, these are one of the dishes that went over the best. They can be served up as an appetizer but they are as filling as an entree so they work great for those guests that show up extra hungry.
I always provide several different dipping options and sometimes I’ll set out dinner rolls to make mini chicken tender sandwiches. Yum! You can’t beat these homemade chicken tenders. You’ll have to fight over the last one!
Are you planning on making these soon, or have you already tried this recipe? Let us know in the comments below how these turned out for you!
Ingredients
3 lb boneless, skinless chicken breasts cut into even slices
onion powder
3 Eggland’s eggs
1/4 c McArthur milk
1 Tbsp Mazola vegetable oil
1/4 c Gold Medal flour
2 c Gold Medal flour
1 Tbsp creole or cajun seasoning – more for seasoning chicken
1/2 – 1 Tbsp McCormick’s garlic powder – more for seasoning chicken
1 Tbsp salt (or to taste)
oil for frying chicken
Instructions
Slice the chicken breastsinto even pieces, as similar in size as you can get. Season with garlic, onion and creole seasoning, just one side and toss together.
In one bowl, add 2 cups of flour, 1 tablespoon creole seasoning, salt, and garlic powder. Whisk to combine. In a separate bowl – add eggs, 1/4 cup flour, 1/4 cup milk and 1 tablespoon oil. Whisk until smooth.
Heat oil in a deep pan or deep fryer. You can flip the chicken pieces as they cook, if you don’t have enough oil to cover. Heat the oil to 350 F.
When the oil is hot, dredge chicken in the egg mixture, then coat with flour mixture. Drop chicken pieces into hot grease, careful not to burn yourself. They will float when done.
Don’t to over crowd the pan or it will cool down your grease too quickly, leaving you with greasy chicken. You may also need to adjust the heat as you cook.
Drain cooked chicken tenders on paper towels. While they’re still hot, sprinkle with salt or creole seasoning.
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Quick Tip: Dip in your favorite sauce.
It would be so nice if you would give a name for the recipes that you put out. They are always delicious but what do you call them? I read and read every word that you print about the clap trap that you print to try to figure what to call these recipes but to no avail! Why do you do this?