Monday, November 10, 2008

Chicken Tenders

These are yummy & easy to make. The recipe is a combination of mine & Paula Deen's.
Chicken (you can buy those already cut into tenders or cut your own)
Flour seasoned with salt, pepper, garlic powder, paprika, seasoned salt
Oil for frying (I use Canola)
Put chicken in cold salt water & place in fridge for 30 minutes. After 30 minutes, place oil in electric skillet or pan & heat it up. Drain water from chicken. Dip each piece of chicken in milk & then in seasoned flour. Place on a cookie sheet. After you have done each piece one time you will dip in milk & seasoned flour again. Then they will go into the hot oil. Fry until each side is golden brown (tip: only turn chicken one time). Remove from oil & place on a plate lined with paper towels.

Chicken tenders (after they soaked in salt water), seasoned flour & milk

Chicken after first dip through milk & seasoned flour

Chicken getting the second dip (right before putting in hot oil)

Chicken frying on the first side


Tammy McBee said...

What does soaking it in salt water do to the chicken?

Nikki said...

It is to add flavor, help keep the chicken moist when cooking & make the chicken juicy.

Tammy McBee said...

Never knew that - thanks for the tip.

Tammy McGowan said...

This chicken was so good and so crispy,every bite had perfect crunch!

Anonymous said...

Yum! Used Gluten free corn tortilla crumbs instead of flour, but it was yummy! Thanks, Nikki!