Questions? Feedback? powered by Olark live chat software

Great chicken tender recipe

Way off topic beyond the realm of IP issues and Patdek snippets. But it's Sunday, and we're approaching NFL playoffs.

Here's the basics for a fantastic spread of chicken tenders, and the recipe to make it happen.

  1. Wegmans pan searing flour
  2. Ritz crackers
  3. eggs
  4. chicken tenders/strips
  5. buttermilk

Yep, that's it. In terms of proportions, figure for each pound of chicken tenders (6-9 strips), you're going to need approximately 1/3 container of Wegmans pan searing flour, 1 sleeve of Ritz crackers, 1 1/2 eggs and about 1/2 quart of buttermilk. So, and yes this is math, double for 2-2 1/2 pounds of chicken tenders (comfortably serving 4-6 people).

16-24 hours advance preparation involves soaking the tenders in buttermilk. After soaking, the chicken tender preparation is pretty simple. Repeat this series of steps for each chicken tender:

  1. place tender in pan searing flour, and then flip; essentially lightly coat chicken strip in pan searing flour one side of strip at a time;
  2. take tender from pan searing flour and place in mixed egg coating (eggs are essentially scrambled together, and to improve egg mixture, it helps to use a couple of teaspoons of buttermilk bath from soaked tenders);
  3. from egg bath, place tender in crushed Ritz crackers (spread out in a small pan); covering tender in crushed crackers on both sides
  4. repeat for each chicken strip
  5. deep fry 3-5 chicken strips at 338 degrees (Canola oil) for 6 minutes

That's it. Your choice of sauces.

Depending on comments, I'll post further descriptions to help with the process.