By E. Nigma on February 06, 2009
Photo by DarksLight
Photo by DarksLight
"Nice and crispy and a tad spicy, the perfect appetizer. The trick to perfect fried chicken is to control the temperature of your oil. Too hot and the food burns before it's fully cooked, too cool and it won't get crispy and it will get very greasy. Use a deep-fry thermometer and a heavy pot so that when you add the food the temperature won't drop too drastically. Brining the chicken is the best way to make it juicy and flavorful, but I wouldn't recommend doing it overnight as that's too long. Two hours should do it."
Serving Size: 1 (555 g)
Servings Per Recipe: 4
"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!"
"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 :)""