Fabulous recipe! Everyone loved it and the tenders were great the second day in the toaster oven. Made some with the cayenne and some without for the kids. Both were a hit. Used rice flour (to make it gluten free) and triple dipped the tenders which gave them a thick, crispy coat. Also, instead of pan frying, I oven fried - heat oven to 400 degrees. Put 1/4 inch vegetable oil in a baking sheet and heat in the oven. When hot, place chicken tenders on the baking sheet - bake for 7-10 min, rotate tenders and bake for additional 7-10 min. Absolutely fabulous!
Loved it. I used my deep fryer for this and I had 2 lbs of chicken with plenty of ingredients left over. My only suggestion is if you have small children I would omit or just cut back on the cayenne pepper.
Great recipe! I only made a couple minor changes used boneless skinless chicken breasts. Used my fryer with vegetable oil. I brined the chicken a half hour, never brined chicken before and it was so tender, I rinsed off brine from the chicken good. Way better than the fast food ones, spices we just right. I will be making this recipe again.
Really good recipe. DH and I enjoyed this recipe and will certainly repeat it. The one comment I have is that the flour dredge amounts are very high. I made the full recipe, but took about one cup back out into a baggie figuring I could use if it needed or save it for another batch. We have the baggie of flour seasoning (~1 cup) to make this again another night. We used only about one pound of tenders for our recipe.
We will make this again.
Great recipe! The seasonings are perfect. I did cut the flour/sesoning amounts by half and still had a lot left over. This was the first time I brined my chicken. I can't really say if it helped or not because chicken tenders really are tender....maybe if I used a boneless skinless breast I would be able to tell the difference. So if using tenders, I think you could skip this step. Also, I just used about 1/2 inch of oil to fry them in. They would probably be better if deep fried.
Delish! watching 2 x 8 year olds demolish them as I type...However, I don't measure things, I use my eye and tastebuds. I used 2 chicken breast for this snipped with scissor. Never done the 'brining thing' before - not sure if its a USA thing but gave it a try and soaked the chicken in 'some' water and 'some' sugar and 'some salt' then I drained them and placed 'some' flour and seasonings in a big plastic bag - shook 'em up. Dredged in egg/milk mix and added to another bag with more flour seasoning mix. Laid 'em on a plate in the fridge for about an hour. The I heated about an inch of oil in a Wok and fried 'em in batches (tip pan to one side for a deep fry) - Anyway yummy! Will use the method again - thanks!
The BEST Chix Tenders/Nuggets I've ever had(2 chix breasts cut-up) This will be made again :)
Let me start out by saying that I'm pleased to be the first one to rate this recipe.:) Now, let's get on to the review, I made this on 3/16/09 as part of mine and SO's dinner.I followed exactly the part of the recipe for brining the chicken. But for the part about the seasonings, I cut everything down a bit.The amount of flour remained the same. But the amount of seasonings were adjusted as follows, 1 1/2 Tablespoons of the garlic, and onion powder. Also 1 1/2 Tablespoons of paprika and seasoned salt were used. For the black pepper it was cut down to 2 teaspoons and the cayenne pepper was cut down to 1 1/2 teaspoons. After coating the chicken, there was alot of the flour mixture leftover. So, I think the next time this is made I'm going to cut the flour down to at least 1 1/2 cups. The method of brining resulted in a very moist and tender finished product. This will be made again. Thanks for posting and, "Keep Smiling :)"