Use this seasoned flour mixture and double breading process to create the perfect fried chicken tenders.
One of my favorite meals to make at the fire station has got to be these fried chicken tenders. I love the double breading on them. However, with that delicious double breading comes very dirty fingers. It is best if you have a pair of disposable gloves on hand (pun intended) because if you catch a call or your kids need something it takes a minute to get the wet, uncooked breading off your fingers.
Depending on how many people you are cooking this fried chicken for, you might have to change the oil halfway to three-quarters of the way through because the excess flour mixture that falls off tends to burn at the bottom of the pan. I know I have tried to make a large batch of these with one cast iron skillet of oil and it was pretty dark by the end of it all. Granted I was cooking for 8 to 9 firefighters, so we had prepared a few chicken breasts. We also typically use two large cast iron skillets to cut down on cook time. When the chicken is done we will make a couple of batches of fries, tossing some chopped up onions in at the last minute to give the fries a little more flavor. (Serve with this delicious fry sauce for dipping- great with the tenders, too!)
These Fried Chicken Tenders are a delicious family favorite. The secret is the seasoning in the breading!
- 3 chicken breasts cut into roughly 1/2in strips
- 2 cups of flour
- 2 tbsp sugar
- 1-2 tbsp kosher salt
- 1 tbsp black pepper
- 1 1/2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper
- 4 eggs
- 1/3 cup milk
- Vegetable oil depends on size of pan
Add enough vegetable oil to a large skillet to fill half way and heat to 350 degrees. (You want the tenders to float, but be careful not to add too much oil so that the pan doesn't overflow when the chicken is added.)
Cut the chicken into roughly 1/2 inch strips.
Mix all dry ingredients into a large bowl.
Whisk eggs and milk in a separate bowl.
Dredge each chicken tender into egg wash, immediately toss in seasoned flour mixture.
Repeat previous step to achieve double batter on six chicken strips.
Immediately place each strip into the hot oil and cook for roughly 5 minutes, rotating occasionally for an even cook. (The breading should be a nice golden brown color and the chicken thoroughly cooked.)
Repeat with remaining chicken tenders.