Monday, January 4, 2021

Chicken Tenders

Yield 6 servings

Ingredients

  • Honey Mustard Sauce
    • 1 cup dijon mustard
    • 3/4 cup honey
    • 1 tbsp red wine vinegar
    • 3 tsp corn starch
  • Orange Sweet and Sour Sauce
    • 1 jar (18 oz.) orange marmalade
    • 3 tbsp rice vinegar
    • 5 tsp soy sauce
  • Chili Dipping Sauce
    • 1 cup rice vinegar
    • 2/3 cup sugar
    • 2 tbsp cornstarch
    • 2 tbsp Sriracha
    • 2 tsp ginger puree
    • 1 tsp crushed red pepper
    • 5 cloves garlic, minced
  • Chicken Tenders
    • 2 lbs. chicken breast, cut into strips.  Drain off excess juices.
    • 3 cups flour
    • Spices
      • 2 tbsp garlic powder
      • 1 tbsp paprika
      • 1 tbsp onion powder
      • 2 tbsp salt
      • 1 tbsp pepper
    • 6 eggs
    • 1/4 cup water
    • 1 tsp Tabasco sauce
    • 1 gallon vegetable oil

Directions

I recommend making the sauces in advance.  It'll let you focus while frying the chicken without trying to juggle too many things.

  1. For the honey mustard sauce, combine the ingredients in a small saucepan, making sure the cornstarch is fully mixed.  Bring to a simmer over low heat and simmer for 2-3 minutes.  Remove from the heat, cool, and refrigerate until ready to use.
  2. For the orange sweet and sour sauce, combine the ingredients in a bowl.  Stir to mix well.  Cover and refrigerate until ready to use.
  3. For the chili dipping sauce, combine the ingredients in a small saucepan, making sure the cornstarch is fully mixed.  Bring to a simmer over low heat and simmer for 2-3 minutes.  Remove from the heat, cool, and refrigerate until ready to use.
  4. For the chicken tenders, combine the flour and spices in a medium bowl.  Set aside.
  5. In another bowl, whisk together the eggs, water, and Tabasco sauce.
  6. Heat your oil in a large Dutch oven over high heat.
    • I don't bother measuring the temp... I just turn it up to high heat.  But in theory the oil should be between 375°F - 425°F.
  7. To bread the chicken strips, dip them the egg and then coat in flour.  Back to the egg, and then to the flour for the second breading.  Drop gently into the hot oil immediately, and cook for 4-6 minutes.
    • Try to keep one hand "wet" for the eggs and the other "dry" for the flour.
  8. Repeat step #7, cooking the chicken in batches of 3-4 strips.  Transfer to a baking sheet in the oven at 250°F to keep warm while you continue deep frying.
    • Resist the urge to drop tons of chicken into the oil at once.  Doing so will cause the oil temperature to drop, which makes the breading get soggy instead of crispy.  I stick to 3-4 strips at a time, depending on size.
  9. When done frying the chicken, serve warm with the dipping sauces.

Adapted from Recipe Champions, Yummly, and Better Home & Gardens.








No comments:

Post a Comment