Appetizer - Extra crispy fried chicken fingers recipes
The chicken tenders are seasoned to perfection and fried till super crispy and golden brown—pair Taiwanese Chicken Tenders with spicy sriracha mayo for the perfect meal. Whether you use a cast iron skillet or a deep-fat fryer, you can't beat the classic taste of crispy fried chicken tenders!
Extra Crispy Fried Chicken Fingers
Provided by: Rebecca Lindamood
Yields: 0 servings
Number of ingredients: 12
- 1 1/2 pounds boneless (skinless chicken breasts or thighs)
- 6-8 cups canola or peanut oil (for frying)
- 1 egg
- 1 cup buttermilk (for best flavor or milk)
- 2 cups all-purpose flour
- 1 Tablespoon Montreal Steak Seasoning (or generic version)
- 1 teaspoon kosher salt
- 1 teaspoon fresh coarse ground black pepper
- 3/4 teaspoon MSG (strictly optional. If you have an aversion or sensitivity to this, please omit it!)
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder (preferably granulated garlic)
- 1/2 teaspoon onion powder (preferably granulated onion)
- In a large bowl, mix together the flour, steak seasoning, salt, pepper, MSG, paprika, garlic and onion powder with a fork or whisk. Divide the seasoned flour between two pie plates or cake pans. Line a pan or cooling rack with paper towels or newspapers. Set flour and towel lined pan aside.
- Pour oil into a large, deep, heavy-bottomed pan (or fryolator, fry-daddy or other frying apparatus) over medium to medium-high heat. Remember this rule of thumb when deep-frying on your stove-top: "Never fill your pan more than halfway full of oil." Remember that liquids rise higher as they boil and that you'll also raise the level of the oil each time you drop something else into it ('Law of Displacement' if you're physics-minded...) And since this is The Evil Genius's cooking show today, I'll quote him, "You can't argue with physics. It is or it isn't." If you have a thermometer, you're shooting for 350°F. If you don't have a thermometer, don't sweat it. Just heat it until the tip of one of the breaded chicken fingers dipped into the oil results in many, many enthusiastic bubbles flying up around the edges of the chicken.
- Add egg and buttermilk to a medium-sized mixing bowl and whisk to combine thoroughly. Set aside with the flour.
- Trim the chicken breasts or thighs and slice lengthwise into about 3 largish strips. (If you have really small breasts- quit snickering- just slice into two strips.)
- Now, let's prepare to fry. Lay out your ingredients -assuming you have a counter near your stove and your oil is ready to go- like this starting closest to the stove: one bowl with flour, bowl with buttermilk/egg mixture, other bowl of flour, cutting board with chicken on it. Decide on which hand you're going to use. Use your hand and work with one piece of chicken at a time. Drag it through the flour so it is evenly coated and shake the extra off. Dredge (drag through) the floured piece of chicken in the egg/buttermilk mixture, shake off the excess. Dredge the gooey piece of chicken through the last bowl of flour, making sure it is well coated and gently shake off the excess. Finally, using your gooey-gross right hand gently slide that fully-coated piece of chicken into the oil. Whatever your impulse may be, DO NOT THROW THE CHICKEN IN THE OIL. That is how burns happen. Trust me. You're much better off and much safer gently allowing the chicken to slide from your hands near the surface of the oil. And this is where using your one hand to do all that dredging and dipping and dunking pays off. You have so much goo on your hands that no oil is going to penetrate to your skin in the short amount of time it takes you to carefully place a piece of chicken in the oil.
- By coating one piece at a time, you're ensuring that they won't stick together in the oil. Each piece gets a few moments to start cooking and forming its crust before another gooey piece is eased into the oil.
- Stir the chicken gently with tongs and allow to cook for between 8-15 minutes, depending on how thick your chicken strips were. If it is browning too quickly, lower the heat a bit. The best way to test the chicken is to remove a thick piece to a cutting board. Slice into the thickest part of the chicken. If the juices run clear it is done!
- Transfer hot chicken to the towel lined pan and allow to cool for at least 5 minutes before eating. You really don't want to bite into it right away unless you'd like to rid yourself of the skin inside your mouth. These little beauties are screaming hot!
Extra Crispy Chicken Tenders Recipe
EXTRA CRISPY CHICKEN TENDERS RECIPE
KFC Style Extra Crispy Chicken Strips
Taiwanese Chicken Tenders
Provided by: Tiffany
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 17
- 1.5 lb Chicken Tenders
- 1 tbsp Minced Garlic
- 0.5 tbsp Five-Spice Powder
- 0.5 tbsp White Pepper
- 2 tbsp Oyster Sauve
- 1.5 tbsp Soy Sauce
- 1 Egg
- 4 tbsp of Corn Starch
- 1 ½ cups All-purpose flour
- ½ cup of Corn Starch
- 1.5 tbsp of Garlic Powder
- 1/2 tbsp of Paprika
- ½ tbsp of Five-Spice Powder
- 3-4 tbsp of Japanese Mayo
- 1-2 tbsp of Sriracha
- 0.5 tbsp of Lemon Juice
- 1 clove of Garlic (grated)
- In a large bowl, marinate the chicken tenders with minced garlic, five-spice powder, white pepper, oyster sauce, soy sauce, 1 egg, and corn starch for 20 minutes.
- Next, mix all-purpose flour, corn starch, garlic powder, paprika, and five-spice powder in another bowl.
- Dredge the chicken in the flour mixture, coating well. Shake off any excess flour.
- In a large pan, add around 3 inches of oil and turn the heat to medium-high; you want the oil to be about 375 degrees.
- Add the chicken and deep fry for 6-7 minutes or until crispy and golden brown.
- Sriracha mayo: mix Japanese mayo, sriracha, lemon juice, and grated garlic. Adjust the sriracha depending on your spice tolerance.
The Crispiest Fried Chicken Tenders
Provided by: Brandy
Total time: 46 minutes
Cook time: 6 minutes
Prep time: 40 minutes
Yields: 16 servings
Number of ingredients: 11
- 1 1/2 lbs. chicken tenders (16 tenders (or chicken breast cut into strips))
- 3 cup canola oil (for frying)
- 3/4 cup dill pickle juice
- 3/4 cup milk
- 1 egg
- 3/4 cup corn starch
- 3/4 cup flour
- 2 teaspoon garlic powder
- 2 teaspoon paprika
- 1 1/4 teaspoon seasoning salt
- cayenne pepper (pinch)
- Calories: 330 kcal
- Serving Size: 1 serving
- Mix pickle juice, milk and egg in a large bowl. Add chicken tenders and refrigerate for 30 minutes.
- Mix dry ingredients in a plastic bag.
- Place tenders in plastic bag, 6 at a time. Seal bag and shake.
- Remove tenders and place on a rack. Repeat with remaining tenders.
- Heat oil to 350-375 degrees.
- Fry tenders, 5 at a time, for 5-6 minutes or until golden brown.
- Place cooked tenders on a paper towel lined platter.
Fried Chicken Tenders
Provided by: Blair Lonergan
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 7
- 2 lbs. chicken tenderloins
- Kosher salt and ground black pepper, to taste
- 2 eggs
- ¾ cup buttermilk
- 1 teaspoon garlic salt
- 1 ½ cups all-purpose flour
- Oil for deep-fat frying (such as peanut oil or vegetable oil)
- Serving Size: 1 /6 of the recipe
- Calories: 447 kcal
- Carbohydrate: 18 g
- Protein: 37 g
- Fat: 25 g
- Saturated Fat: 5 g
- Cholesterol: 155 mg
- Sodium: 422 mg
- Fiber: 1 g
- Sugar: 2 g
- Season chicken lightly with salt and pepper.
- In a shallow bowl, whisk together eggs, buttermilk, and garlic salt.
- In a separate shallow bowl, combine the flour, ¾ teaspoon of salt, and ¼ teaspoon pepper.
- Working with one piece of chicken at a time, dip the chicken in the egg mixture, and then dredge in the flour mixture. Let the chicken rest on a wire rack for a few minutes while you heat the oil.
- In an electric skillet, cast iron skillet, Dutch oven, or deep-fat fryer, heat about 2 inches of oil to 375°F. Fry chicken, a few pieces at a time, for 3-4 minutes on each side, or until crispy and golden brown. The chicken is done when it reaches an internal temperature of 165°F.
- Transfer the chicken to a paper towel-lined plate and season with a little more salt. Keep warm in a 200°F oven while you fry the remaining batches.