Chicken Tenders
Juicy, tender chicken is double-dipped in a boldly seasoned breading and fried for extra crispy crunch.
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- 1½ pounds chicken tenderloins (or boneless chicken breasts sliced into ½-inch strips)
- 2 cups all-purpose flour
- ½ cup Panko bread crumbs
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 3 large eggs (more if needed)
- 3 tablespoons water
- vegetable oil (for frying)
Langkah-langkah
In a medium bowl, combine flour, bread crumbs, and seasonings. Set aside.
In a separate bowl, whisk together eggs, water, and 1 tablespoon of vegetable oil.
Dab the chicken tenders dry with a paper towel.
Working with half of the flour mixture at a time, dip each piece of chicken in the egg mixture and then in the flour. Dip it into the egg a second time and then the flour again to double-coat it. Gently press the flour into the chicken. Shake off any excess. Place on a wire rack and repeat with the remaining chicken. If time allows, let the chicken rest for 10 minutes.
In a large deep skillet, heat 1-inch of oil to 350°F. Fry chicken in small batches until crispy and the chicken reaches 165°F, about 2 to 3 minutes per side. Drain on paper towels and season with salt.
Serve with honey garlic sauce or your favorite dips.
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