Breaded Chicken Tenders that are fried to perfection until golden and crispy on the outside, and juicy on the inside, the very best chicken recipe that goes so well with everyone in the family. Quick and easy to make with only 4 main ingredients, these chicken tenders can be enjoyed as a started or part of a main meal.
The ever so popular chicken is back! And now with a super delicious, and (nearly) every child's favourite food, the delicious chicken tenders. Or call them chicken goujons, chicken fingers, or chicken strips, they are the exact same thing. Super easy to make with just 4 main ingredients.
Plus whatever seasoning you want to add. You can just season them with the good old salt and pepper, but anything else goes too: mixed herbs, parmesan, garlic granules, paprika, onion granules, and the list is endless. But, even if you leave it to just salt and pepper, and they are still amazing.
They can be either fried or baked, it's up to one's preference, both take about the same cooking time l suppose, depending how many tenders you make. Baking means just throwing them on a baking tray and baking them at the same time, while frying has to be done in batches to ensure a nice crispiness.
Also, if you do bake them, make sure you either spray them with plenty of cooking oil spray, or brush them with oil, so that the outside can get nice and golden, and deliciously crispy.
HOW TO MAKE BREADED CHICKEN TENDERS
The technique is dead simple, and you can either use chicken breasts, and cut them into strips, or buy them ready cut, some shops sell chicken breast strips.
The best way to go about it is to have the 3 bowls ready: one with flour, another one with breadcrumbs, and a third one with beaten eggs. You can season the eggs, as well as the chicken strips. Or add any of your favourite seasoning to the flour and breadcrumbs.
- dip each chicken strip into flour, shaking well any excess flour
- add it to the beaten egg
- and then coat well with breadcrumbs
- fry in the hot oil for 2-3 minutes on each side until golden
- transfer to a plate lined with kitchen paper, so the excess oil can be absorbed
Make sure the strips are not too thick, so they can cook through. Also, I find that it's best to have the chicken frying on a medium heat, rather than a very hot one, that will brown the chicken on the outside too quickly, while the inside is still raw.
WHAT TO SERVE WITH CHICKEN TENDERS?
These tenders can be enjoyed either as an appetizer with the sauce of your choice, or as part of a main meal. If you go for the latter, a good side dish would be just perfect. I would go for some good old carbs too, just so you can ensure a balance diet: protein, carbs and yummy veggies.
But the best of all, my one and only Dill Coleslaw is the very best side you can get for some nice tenders. Unless, of course, the kids want to go for the classic chips/fries, or some roasties.
Anyway, not matter what you go for, this chicken recipe is such a quick and easy treat, and I can guarantee you, they will be a smashing success every single time.
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Breaded Chicken Tenders that are fried to perfection until golden and crispy on the outside, and juicy on the inside, the very best chicken recipe that goes so well with everyone in the family. Quick and easy to make with only 4 main ingredients, these chicken tenders can be enjoyed as a started or part of a main meal. Call them chicken goujons, chicken strips, or chicken fingers, they are absolutely delicious.
- 3 chicken breasts
- 2 eggs
- 1 cup plain flour
- 3 cups breadcrumbs
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 3 cups vegetable oil
Cut the chicken breasts into strips.
Season the chicken with salt and pepper.
Use 3 separate bowls for flour, breadcrumbs, and eggs - beat the eggs well and season lightly with salt and pepper.
Dip each strip into flour, shaking off the excess flour.
Then dip into the beaten egg, and coat well with breadcrumbs.
Repeat with the remaining chicken strips.
Heat up the oil, and fry the chicken tenders in batches, until golden and cooked through, they should need about 2-3 minutes each.
Transfer to a plate lined with kitchen paper to absorb the excess oil.