Introduction to Chicken Tenders
Chicken tenders, a universally adored comfort food, are bite-sized strips of tender chicken breast or tenderloin, celebrated for their crispy golden coating and juicy, flavorful interior. Originating in American diners and fast-food culture during the mid-20th century, they’ve evolved into a global culinary staple, transcending age and cuisine boundaries.
Ingredients (Serves 4):
1 lb (450g) chicken tenderloins (or breast sliced into strips)
1 cup all-purpose flour
2 large eggs (beaten)
1.5 cups breadcrumbs (panko for extra crunch)
1 tsp garlic powder
1 tsp paprika
½ tsp black pepper
1 tsp salt
Oil for frying (vegetable, canola, or avocado)
Method:
Prep Chicken: Pat tenders dry with paper towels.
Breading Station:
Bowl 1: Flour + ½ tsp each salt, pepper, garlic powder.
Bowl 2: Beaten eggs.
Bowl 3: Breadcrumbs + remaining spices.
Coat: Dredge each tender in flour → egg → breadcrumbs.
Fry: Heat oil to 350°F (175°C). Fry 3–4 minutes per side until golden. Drain on a wire rack.
Dipping Sauces
Classic: Ranch, BBQ, honey mustard.
Gourmet: Garlic aioli, sriracha mayo, mango chutney.
Global: Tzatziki, sweet chili, teriyaki.
Healthier Variations
Baked: Spray breaded tenders with oil; bake at 425°F (220°C) for 15–18 minutes.
Air-Fried: Cook at 400°F (200°C) for 10–12 minutes, flipping halfway.
Gluten-Free: Use almond flour + crushed gluten-free cornflakes.
Low-Carb: Substitute breadcrumbs with crushed pork rinds or Parmesan.
Flavor Twists
Spicy: Add 1 tsp cayenne or chili powder to breadcrumbs.
Herb-Crusted: Mix 2 tbsp dried parsley or thyme into crumbs.
Honey Mustard Glaze: Brush cooked tenders with honey + Dijon mix.
Buffalo Style: Toss in hot sauce + melted butter post-cooking.
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