My Recipes Chicken Tenders
Delicious chicken tenders breaded in a garlic parmesan panko mixture and baked to crispy perfection! This is a meal the entire family will love!
My kids love chicken! Simple recipes like this one and my chicken tender recipe is perfect for those quick lunch meals or a snack for after school.
The “special ingredient” in these tenders is the Panko. Instead of breadcrumbs or just flour I use panko. Panko is generally used in Japanese cooking and it can be found in the grocery store in the Asian foods aisle. I definitely prefer panko to regular breadcrumbs because of its lighter and more delicate texture. It results in a more crispy and crunchy end product than breadcrumbs. Especially when you are baking chicken instead of frying; the panko makes a
Best Side Dishes For Chicken Tenders
We love to dip our chicken tenders into every type of sauce. I personally love rich and creamy sauces where my kids love the sweet and spicy sauces. It is so fun to mix and match sauces too and create new favorites. I found this seasoned honey mustard sauce in the photos at our local grocery store near the deli section. So fun!
These are perfect for storing and last in the refrigerator or freezer for a good amount of time. Then when ready simply reheat for lunch or snacks when needed.
Calories 357 kcal (18%) Carbohydrates 16 g (5%) Protein 27 g (54%) Fat 20 g (31%) Saturated Fat 4 g (20%) Cholesterol 68 mg (23%) Sodium 362 mg (15%) Potassium 401 mg (11%) Fiber 1 g (4%) Sugar 1 g (1%) Vitamin A 156 IU (3%) Vitamin C 2 mg (2%) Calcium 163 mg (16%) Iron 2 mg (11%)
Fried Chicken Tenders (4 Ingredients Only)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.These Spicy Chicken Tenders are ridiculously delicious! Chicken strips marinated in buttermilk and hot sauce, then deep fried for extra crispiness. Need I say more?
I mean we could totally just leave it at that, but I guess you’re gonna need some sort of recipe right? Well, without further ado, let’s get straight into it…
Air Fryer Chicken Tenders
These are perfect as a side dish, or even as just finger food with a dip. Heck – do we really need an excuse to whip up a batch of crispy tenders?!
Ideally you want actual chicken tenders. They are, as the name suggests, ever so slightly more tender than the breast itself. If you can’t get your hands on chicken tenders, you can dice up chicken breast into strips which works just as well!
Like all good fried chicken recipes, these bad boys start with a buttermilk marinade. Buttermilk is great for a few reasons. Firstly, it allows you to easily coat the chicken with flour (unlike eggs which are far more likely to go clumpy). Secondly, it’s slightly acidic, meaning it penetrates and tenderises the chicken as it marinates. Because who doesn’t want tender chicken tenders?
Oven Fried Chicken Tenders Recipe
One sub you could use is yogurt (for acidity) thinned out with a little milk (to help texture for dredging). You could also add acidity to milk (white vinegar, lemon juice) and let it rest, then mix and use as a marinade.
Ideally you’re looking for a minimum of 2 hours, with best results leaving over night. As long as you have time for though, even 30mins is better than no marinating!
Okay, so we’ve got a nice kick of spice from the hot sauce in the marinade, now let’s talk flour breading. The main heat here comes from cayenne pepper. Alongside onion & garlic powder and paprika, these tenders result in a gorgeous burst of flavour.
Air Fryer Blackened Chicken Strips
One of the key ingredients in the dredging mix is baking powder. When this hits the oil it causes a reaction, which in turn causes lots of tiny bubbles. This is what gives you that crispy, airy batter!
Top Tip – Ensure you thoroughly dredge the tenders through the flour. This step is crucial to create those gorgeous crispy/flaky parts of the batter.
Unfortunately/fortunately (which ever way you look at it) to get the true KFC style crispy chicken, it’s deep frying all the way.
Buttermilk Fried Chicken Tenders
You want an oil that a) has a neutral flavour and b) has a high smoking point. Vegetable and sunflower work great. Olive oil is NOT suitable.
You want to get the oil to around 350F/175C. The temp is likely to drop when the chicken hits the oil, and that’s fine, just maintain the heat.
Top Tip – I highly recommend using a kitchen thermometer, just for accuracy. If you don’t have access to one, you can drop a small bit of batter in the oil. If it slowly rises to the top and sizzles you’ll be good to go.
Chicken Tenders Parmesan
I usually serve these as finger food with a dip. My favourites are Blue Cheese Dip, BBQ Mayo and Garlic and Herb Dip – but do check out all my Delicious Dips for more inspo!
If you’re looking for more Chicken Tenders recipes be sure to check out my Crispy Baked Chicken Tenders and Bacon Wrapped Chicken Tenders!
These Spicy Chicken Tenders are ridiculously delicious! Chicken strips marinated in buttermilk and hot sauce, then deep fried for extra crispiness. Need I say more?!
Air Fryer Frozen Chicken Tenders
A) Chicken Tenders - If you can get chicken tenders that's preferable, if not you can slice chicken breast into strips which will work just as well.
B) Buttermilk - Buttermilk has great consistency (not too thin, not too thick) and the slight acidity also tenderises the chicken. It is preferable, but if you can't get your hands on it you could sub 3/4 cup plain unsweetened yogurt (for acidity) mixed with 1/4 cup milk to thin out (for texture). Another good buttermilk sub is 1 cup milk mixed with 1 tbsp acid (white vinegar or lemon juice). Mix together and let it sit for 10mins before mixing in the chicken. This is a slightly thinner solution than buttermilk, so if you’re doing this just make sure you give it a thorough dredge through the flour.
C) Oil - You want to use an oil with a high smoking point with a neutral flavour to it, like vegetable or sunflower oil. Do not use olive oil.
Minute Honey Garlic Chicken Tenders
D) Spice Level - *As of 26/09/22 the cayenne has been upped to 1 tbsp (1.5 tsp previously)*. The 1/4 cup hot sauce and 1 tbsp cayenne pepper give these tenders a nice kick of spice. Nothing too drastic, but definitely apparent. As everyone's spice preference is different, if you're concerned then use 1/2 tbsp of cayenne pepper in the mix, test with one tender, and adjust accordingly if you want more. This way you won't spoil the whole batch with them being too spicy. Much easier to add spice than remove it.
E) When is the Chicken Cooked? - Ensure the chicken is white all the way through the centre, piping hot, with the juices running clear. The safe internal temp of chicken is 165f/75c.
F) Calories - It's really tricky to calculate deep fried recipes, but the below stats are based on the following: 1/2 cup buttermilk stuck on, 3/4 cup flour stuck and 1.5 tsp oil absorbed during cooking. Calories per tender.
Lemon Butter Chicken Tenders
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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