Recipe by Kim D.
This recipe was found in a Cooking with Paula Deen Magazine, but I changed it up just a bit and scaled it down to feed only two. This is a deliciously flavored fried chicken and a real crowd pleaser! --NOTE-- Cooking time includes 30 minute refrigeration time.
Top Review by Chef shapeweaver �
I remade this recipe on October 19th.,2011 and I still think it's a very good recipe. This time I made some gravy to serve with them over rice.Thanks again for posting a very good recipe.:)
Original Review Posted On September 6th.,2007: I must say that I'm very pleased to be the first to rate this recipe.Instead of soaking the chicken in the water/salt mixture for 30 minutes,I let it soak for about 4 hours.After completing the "Double Dipped "method for the chicken,I fried a couple of pieces as a "quality control":).And after tasting that's when I decided to add about 2 more teaspoons of seasoning salt to the flour.The extra amount of seasoning seemed to do the trick.If I make this again,I will add the extra seasoning.Thanks for posting and "Keep Smiling :)"
- 6 -8 boneless skinless chicken tenders
- 2 cups water
- 1 tablespoon salt
- 2 cups all-purpose flour
- 2 teaspoons seasoning salt (I use Penzey's Spicy 4/S Special Seasoned Sea Salt)
- 2 eggs
- 2 cups peanut oil
Directions See How It's Made
- Place chicken tenders in a medium-sized bowl.
- Add water and salt; stir.
- Cover and place in the refrigerator for at least 30 minutes.
- Place flour and seasoned salt in a shallow bowl.
- In another shallow bowl, whisk together eggs.
- Drain chicken from salt water.
- Dip each chicken tender in the egg mixture, then dredge in the flour mixture.
- Place on floured baking sheet.
- Pour peanut oil in a large heavy skillet and heat over medium-high heat.
- Dip the chicken again in the egg, then again dredge in flour.
- When oil is hot, place tenders in the oil. Do not crowd in the pan. If you must, do these in two batches.
- Cook tenders, turning occasionally to get both sides golden brown.
- Drain on paper towels before serving.