Battered Chicken Tenders Recipes

Steps:

• Sauce: Combine all ingredients, you can adjust any of the ingredients to suit your taste. Sauce can be doubled.
• Heat oil in fryer to 350 degrees F.
• Whisk egg and water medium bowl.
• Whisk in flour, baking powder, salt, and pepper. Let the batter sit for a few minutes.
• Coat each piece of chicken with dry flour.
• Dip the chicken into the batter and let a little batter drip off the chicken.
• Once the excess batter has dripped off add to fryer.
• Fry for 7 to 9 minutes (ensure chicken is cooked to an internal temperature of 165 degrees).
• Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time.
• Drain fried chicken strips on paper towels and serve with favorite dip or dressing.

Steps:

• In large skillet, combine celery, onion, bay leaf, salt and 1 cup water. Add chicken pieces. Bring to a boil; cover and let simmer for 15 minutes. Drain chicken pieces. Pat dry with paper towels and let cool.
• In deep fryer or skillet, at least 2-inches deep, slowly heat oil to 375F on deep fry thermometer. Also preheat oven to 300°F.
• Meanwhile, make batter. Sift flour with baking powder and salt; set aside.
• In medium bowl, with rotary beaters, beat eggs, milk and oil until combined. Add flour mixture gradually, beating until smooth.
• Dip chicken pieces in batter coating evenly. Deep fry a few pieces at a time, turning occasionally, 10-12 minutes or until golden brown and tender. Drain well on paper towels.
• Keep browned chicken in oven while rest of chicken cooks.
• SOOOOO GOOOOD!

Steps:

• In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.

Steps:

• Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer.
• Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).
• Place remaining 1/2 cup flour in a small bowl. Coat chicken strips in flour, then dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving.

Steps:

• Cut each chicken breast into 6 finger-sized strips, and transfer into a mixing bowl.
• Season with kosher salt, black pepper, and cayenne and toss until evenly coated. Sprinkle the all-purpose flour over top and shake the bowl to coat the strips. Toss until all the surfaces are completely coated, and then transfer onto a rack or plate. Place in the refrigerator, uncovered, for at least 10 minutes, or until ready to fry.
• Meanwhile, whisk self-rising flour and sparkling apple cider together in a mixing bowl to form a thin batter. Batter should be somewhere between a thin pancake batter and a crepe batter, but still thick enough to coat the back of a spoon. Place in the refrigerator to rest for 5 to 10 minutes before using.
• Mix Dijon mustard, vinegar, hot sauce, and sugar together for dipping sauce in a bowl.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Dip each chicken finger into the batter to coat. Deep-fry in batches in the hot oil until golden brown, crispy, and no longer pink in the centers, 3 to 4 1/2 minutes. Drain on paper towels and serve immediately with dipping sauce.