Comment: This recipe is, without a doubt, one of the most popular around here and it’s so versatile it can be used for lunch, snacks or as part of dinner. Once you get the hang of it, and it doesn’t take long, you’ll be making them often. The recipe below is for one person; if for 2, double the chicken and you’ll have enough batter. If making Chicken nuggets, follow the Preparation directions only cut the defrosted & cleaned tenders into nugget-sized bites.
From defrosting the tenderloins to frying, 30-40 minutes
4 skinless boneless frozen Chicken tenderloins
1 large egg
1 tsp milk
¾ cup vegetable oil
3 tbls HomeMade or Commercial GF Bread Crumbs
2 tbls Romano or Parmesan grated cheese
1 tsp garlic powder
1 tsp dried Oregano flakes
½ tsp salt
½ tsp pepper
- Defrost the chicken tenders and a quick way to do this is to immerse them in hot tap water in a small pan turning them occasionally and adding more hot water as needed; total time to defrost should take no more than 10 minutes.
- If purchased with Skin on, once defrosted, knife off the skin left after processing and strip out the thin white cartilage running from one end through the center. You do this by gripping a piece of the cartilage with your fingers after slicing tiny channels along the beginning of the cartilage and then hold your knife over the whole piece flattening it out and pulling the cartilage out. The effect will be to squinch the tender but it will straighten out.
- Beat the egg and milk together and drop in the chicken turning it over so that all surfaces have been egg coated.
- At this point pour your oil into an 8” fry pan and heat over high heat as the oil temperature needs to be hot in order to fry – but not so hot as to burn the chicken. Drop a speck of egg into the oil and if it sizzles the oil is hot enough to fry. (If you to use an electric fry pan, set the temp at 400 degrees but because the pan may have a wider cooking surface than an 8” pan, you will have to add more oil.)
- Mix your batter in a gallon sized zip lock plastic bag and shake to mix well. Then drain your egg-coated chicken tenders in a strainer and drop the tenders into the batter bag and shake. Once the four pieces have been thoroughly coated, carefully add them to the heated oil and fry until one side is golden brown and then carefully flip to the uncooked side and watch for the same brownness.
When fried, remove to a brown paper bag on a cookie sheet to absorb the oil, salt to taste and they are ready to serve.
Condiments: Ketchup, Ranch dressing, Sweet & Sour Sauce