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I honestly can’t get enough of these chicken tenders so thought I’d share the recipe on how I make them.
Please Note: I deep fry these outside on the BBQ but that is a personal choice . . . using hot oil near a flame obviously comes with risk . . . so be careful . . . or just use an electronic fryer . . . they’ll taste no different!.
The Chicken Tenders
I usually make tenders as a snack for my good self and wife . . . so two chicken breasts is just fine. Simply slice the breasts lengthways at roughly 2cm intervals.
Mix the following together in a large bowl and marinade the chicken for at least 4 hours in the fridge:
Just before you fry the chicken tenders place them in the following mix for that perfect crunchy coating:
- 300g Flour
- 2 Teaspoons Paprika
- 1 Teaspoon Cayenne
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Salt
It really is that simple . . . from the marinade, roll in the flour and then place on a wire rack ready for frying.
Again . . . I fry these on the BBQ but that is a personal choice.
I take a few precautions, these being:
- Use a Dutch oven and only fill to a maximum of a third with oil (keep the lid to hand should you need to place on top to protect the oil)
- Have my trusted fire extinguisher to hand
- Monitor temperatures of the oil at all times (I use a ThermoPro TP01H).
- I deep fry the chicken at 180°C and never let the oil get over 200°C)
Once the vegetable oil is up to temperature I fry the tenders 2 at a time and cook until the internal temperature hits 75°C
Once plated up I drizzle with a generous helping of JD’s Hot Honey Original and you are good to go!