My parents were in town last week, and finding meals that they (my Dad) will eat is difficult. But, Anthony decided for his birthday, and with much persuasion from my dad he wanted chicken tenders, french fries and broccoli.
Making chicken tenders is a great way to stretch out meals and feed a lot of people on a little. These chicken tenders are also great to make in big batches and freeze to use later for easy dinners or after school snacks. I used two chicken breasts to make this recipe and it made enough to feed five people, with leftovers – about 35-40 tenders.
I wish I got some more, and some better pictures of this recipe. I started making it, and then realized that it was something I have never shared, and before I got the chance to snap some pictures, I was almost done. Oops! Remind me next time I make these to take pictures!
It looks like a lot of ingredients, but you use the same ingredients multiple times in this recipe, I just wrote out how much you need of each for each part of the recipe instead of 1 tbsp, divided.
2 chicken breasts, cut into equal size strips
3 eggs, beaten
1/4 cup half and half
2 tsp lemon juice
1 tsp salt
1/2 tsp black pepper
2 cups all purpose flour
2 tsp salt
1 tsp each; black pepper, garlic powder, paprika
1 cup plain bread crumbs
1 1/2 cups panko bread crumbs
1/2 tbsp salt
2 tsp each; black pepper, garlic powder, paprika
canola oil, for frying
Preheat oven to 400 degrees if you do not want to fry chicken. Otherwise, preheat oven to 225 degrees to keep chicken warm as you fry in batches.
Heat a large pot of oil over medium-high heat to 375 degrees.
Gather 3 large bowls. Add flour and spices to one, stir to combine. Beat eggs, cream, lemon juice and spices in another until well mixed. And lastly, mix bread crumbs with spices, stir to combine.
Set up a three step breading station, flour, egg, bread crumbs. Add all of the chicken pieces to the flour, and use your hands, mix in, making sure all the chicken is coated. Still using your hands, transfer flour coated chicken to egg mixture, shaking off excess flour. Full dredge chicken in egg mixture. Using your hands again, transfer the chicken strips, shaking off the excess egg to bread crumbs and fully coat.
Working in batches, carefully drop chicken into hot oil, stirring gently with a slotted spoon. Cook for 3-5 minutes, depending on size until golden brown and they reach an internal temperature of 165 degrees. Transfer cooked chicken tenders to a sheet tray in the oven lined with paper towel or a baking rack.
If baking, cook in preheated oven, flipping over halfway for 15-20 minutes, or until chicken reaches an internal temperature of 165 degrees.
Remove from oven, and lightly sprinkle with salt. Serve with your favorite dipping sauce and enjoy!
To freeze, place cooked chicken tenders on a sheet tray in a single layer, and freeze for 3-4 hours. Transfer to a labeled ziplock bag and use for quick and easy after school snacks or easy dinners. To reheat, place in preheated 400 oven for 15 minutes or until heated throughout.
Love chicken tenders? Try these easy Tortilla-Chip Crusted Chicken Fingers