Fit to be Fried: Extra-Crispy Chicken Tenders

13 Jan

Occasionally I find myself making something for the thousandth time and wondering, “Why have I not put this on the blog yet?” Usually I think maybe it’s too simple or not “special” enough…but if it’s good enough to make over and over and over again, doesn’t that make it definitely worth sharing? I think so. And that’s certainly the case with today’s post.

Now, traditional fried chicken is great for sure. The crispy skin and juicy interior are a winning combination on any plate. But sometimes you don’t want to fuss with bones and you want something extra extra crunchy. That’s when chicken tenders are precisely the answer to your fried chicken cravings. This recipe makes the blank slate that is the boneless, skinless chicken breast into something truly remarkable. Plus, the small, even portions make for faster frying and more easily controlled oil temperature (which means more crispy and less greasy!)

Extra-Crispy Chicken Tenders

2 lbs. boneless skinless chicken breasts, cut into 2-3 oz. strips, or 2 lbs chicken breast tenders
Salt, pepper, paprika, and dry mustard
All-purpose flour for dredging
7 cups corn flakes, crushed, mixed with 1 cup all-purpose flour
2 eggs
1 tbsp. Dijon mustard
1/3 cup milk
Peanut oil for frying

Pat the chicken breast pieces dry season liberally with salt, pepper, paprika and dry mustard.

Whisk together the eggs, milk, and Dijon mustard.

Arrange your breading stations: Dredging flour, egg mixture, and corn flake/flour mixture. Have a pan lined with aluminum foil ready.

Dredge the chicken in the flour and shake off the excess.

Next, dip the chicken in the egg mixture and let the excess drain off.

Finally, roll the chicken in the corn flake/flour mixture, gently pressing to get the crumbs to adhere.

Move the breaded chicken to a pan lined with aluminum foil and refrigerate for at least an hour to allow breading to set well.

To fry, preheat about 1-2 in. of oil in a deep pot or saute pan to 350 degrees F. Have an upside-down cooling rack over some paper towels ready for draining the finished chicken.

Fry the chicken pieces for 3 minutes or until golden brown.

Move the chicken to the cooling rack and season with salt.

And that’s it! A few simple ingredients and a speedy cooking time make this a great weeknight meal. I especially like that you can prepare your chicken hours in advance and fry whenever you’re ready to eat. The corn flakes make for a spectacular crunchy crust and the meat stays juicy due to the short cooking time.