Chicken Tenders
Chicken tenders season chicken tenderloins with salt and paprika, then triple-coat them in flour, egg-milk wash, and breadcrumbs before frying at 170 degrees Celsius until golden and crisp. Tenderloins have a fine grain that stays soft even with brief frying, avoiding the dryness that breast meat can develop. Mixing milk into the egg wash produces a smoother coating that clings more evenly, and pressing the breadcrumbs firmly by hand prevents them from falling off in the oil. Four to five minutes of frying is enough to crisp the exterior to a deep gold while keeping the interior moist, and draining on paper towels immediately after removes excess oil to maintain crunch. A second fry hardens the crust further, keeping it crisp even as the tenders cool.
Adjust Servings
Instructions
- 1
Season chicken tenderloins with salt and paprika and rest for 10 minutes.
- 2
Prepare three stations: flour, egg mixed with milk, and breadcrumbs.
- 3
Coat each strip in flour, egg wash, and breadcrumbs.
- 4
Fry at 170C for 4-5 minutes until golden and cooked through.
- 5
Drain on paper towels and serve immediately.
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Nutrition (per serving)
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