Homemade Chicken Tenders
My daughter is always asking me to make her some chicken tenders. I created this recipe. I also have a Keto version of chicken tenders here. For my chicken tenders, I start with two or three boneless skinless chicken breasts, then I butterfly each chicken breast and cut it into strips. You can get all fancy if you want and get actual chicken tenderloins, but they’re gonna be way more expensive and your mouth won’t know the difference. Once you’ve got a couple of chicken breasts cut up, drop those into a bowl with a beaten egg and gather the rest of the ingredients into a large ziplock bag.
- 1 cup of flour
- 1 tsp baking powder (fresh)
- 1 tsp salt
- 1/2 tsp black pepper
- 1tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper (if you like a little spice. If not, leave it out.)
- a smidgen ( small pinch) of celery salt
Fill a tall pot with about two cups of oil (depending on the size of your pot-you want at least four inches of oil in your pot) and let it get hot. On my stove, that’s at med-high not all the way to high. You want it hot enough that it crisps the outside of the chicken, but not so hot that the outside burns and the inside is still raw. Its a good idea to cook one strip all by itself, and then make any temperature adjustments based on how that one turns out so you don’t ruin the whole batch. Once you’ve got your temperature set, drain the egg from the chicken strips and plop them in the ziplock bag. Close the end and, holding both ends with your hands, shake carefully to insure you’ve got all parts of the tenders coated. Then one by one put them in the hot oil. You may have to do more than one batch, depending on the size of your pot, because you don’t want to overgrown them. Once the outside is crisp and golden, pull them out and drain on paper towels. Since you’ve got the oil hot, you could make some french fries, too. Put the chicken tenders in the oven set at 200 degrees to keep warm. Peel some potatoes and cut into fry size strips, then dunk in the oil till done. Drain on paper towels, salt, and serve with the chicken tenders.