Chicken Tenders
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Chicken tenderloins have a fine grain, so a short 4 to 5 minute fry in 170 degree oil leaves them juicy instead of dry.
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The coating goes on in three layers: flour, egg beaten with milk, then breadcrumbs pressed firmly. Milk thins the egg so it coats smoothly and the crumbs grip evenly. They are at their best straight from the paper towel, while the crust still crackles.
Ingredients
Instructions
- 1
Pat 500 g chicken tenderloins dry, and trim any thick visible tendon if needed.
Season evenly with 1 tsp salt and 1 tsp paprika, then rest for 10 minutes so the surface absorbs the seasoning.
- 2
Set out three shallow bowls with 100 g flour, 2 eggs beaten with 60 ml milk, and 170 g breadcrumbs.
Whisk the egg-milk wash until smooth so it coats without clumps.
- 3
Coat each tenderloin lightly in flour, then shake off the excess so the crust is not pasty.
Dip it in the egg wash, then press breadcrumbs firmly onto every side to prevent the coating from slipping in the oil.
- 4
Heat the oil to 170C, or until a breadcrumb dropped in bubbles immediately.
Fry in batches without crowding the pan, because too many pieces lower the oil temperature and make the coating absorb oil.
- 5
Keep the heat around medium and fry for 4-5 minutes, until the crust turns deep golden and the bubbling around the edges calms down. Turn each piece only once midway so the coating stays attached and the inside cooks evenly.
- 6
Move the fried tenders to paper towels and drain the surface oil right away.
Serve immediately while the coating is crisp.
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