Chicken tenders are relatively easy to make dinner, appetizer, finger food, or a snack that the whole family and friends can enjoy. This chicken tender recipe will make enough food for about four or five people. Chicken tenders also save well. So if extra tenders are made and not eaten, they can be refrigerated and warmed up or eaten cold the next day as a snack or for lunch.
Ingredients
- 4 skinless, boneless chicken breast
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cayenne
- 2 eggs
- 1 cup of vegetable oil
- 1/2 cup of honey
- 1/2 cup of Dijon mustard
Cooking Directions:
Slice the chicken into narrow strips.
Mix the flour, salt, pepper, and cayenne together in a wide bowl.
In a separate bowl beat the eggs.
Roll the chicken in the egg to cover all sides. This will allow the flour to stick to the chicken.
Note: milk can be used as a substitute for the eggs if desired.
Now roll the chicken in the flour mix until the chicken is well coated. It is also possible to put the flour into a small bag, and add the chicken to the bag and shake it well to coat the chicken with flour.
Place chicken on a plate or waxed paper.
Discard any leftover flour and egg. Do not save and re-use.
Pour the cooking oil into a large skillet.
Turn oven to medium-high heat and bring the oil to temperature.
When the oil is hot, carefully place the chicken strips into the hot oil, being careful not to splash the hot oil.
Fry for about 3 to 4 minutes then turn over and fry on the other side for an additional 3 to 4 minutes, or until both sides are golden brown and crisp.
Place chicken strips on a paper towel after frying to absorb any excess oil.
For the honey mustard, blend the honey and Dijon mustard together in a small bowl or cup.
Baking Option:
It is also possible to bake the chicken tenders for a slightly healthier option. To bake instead of frying, follow the existing steps 1 through 8 to prepare the chicken tenders. Heat oven to 450 degrees and place tenders on lightly oiled cookie sheet. Bake for about 6 minutes, then flip and bake for another 6 minutes, or until golden brown and crisp.
Serving:
Serve with the honey mustard for dipping. Or if preferred as a meal, chicken tenders go well with mashed potatoes and thick country style or chicken gravy.
