I was attempting to copy the chicken tenders from Chick-fil-a, which is a popular chicken place in my little corner of the world. I didn’t quite get it, but these chicken tenders were excellent nonetheless!
The Basics
- Chicken tenderloins – You can get other cuts of chicken like the thighs or breasts, but I just think the tenderloins are made for this sort of thing.
- Flour/cracker crumbs/bread crumbs/matzo meal – Anything you have on hand will do; about 2 cups or so
- Salt or season salt – To taste
- Garlic powder – To taste
- 2 or 3 beaten eggs
- Milk – about a 1-2 cups
- Cooking oil – about 2 – 3 cups
- Mustard – Yellow mustard or Dijon; about 2 tbsp
- Honey – 2 tbsp
The Rundown
Soak chicken in milk for at least 15 minutes to overnight.
In a pie plate, combine flour/crumbs, salt and garlic powder. Scramble eggs in a large bowl.
Generously coat chicken. Shake off excess dry mix.
Coat floured chicken in egg wash.
Re-coat chicken in flour. Repeat until all chicken has been floured.
Heat cooking oil in a deep pot until it reaches between 325-350 degrees. Take it off the burner if it gets too hot to let it cool.
Slowly add a few pieces of chickens in oil. Don’t drop chicken in the oil or it will splash out. Cook on each side until golden brown. I would flip it every 5 minutes or so. Keep an eye out on the temperature and regulate it as best you can.
When completely brown, let cool on top of a wire rack with a paper towel. Keep cooking the rest of the chicken.
View of the finished product! =)
Mix mustard and honey in a small bowl. Adjust to the sweetness and tangy-ness you prefer. Enjoy!
Tags: chicken, deep-fry, medium difficulty
