Friedchickenfingerstenders Food

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FRIED CHICKEN TENDERS



Fried Chicken Tenders image

These are tasty, tender chicken pieces with our own spicy horseradish dipping sauce. We serve it with our favorite potato salad and corn on the cob. Enjoy!

Provided by Charlotte

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h

Yield 8

Number Of Ingredients 13

1 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
2 eggs, beaten
2 tablespoons water
24 chicken tenderloins
2 quarts oil for frying
1 cup mayonnaise
3 tablespoons prepared horseradish
½ cup sour cream
1 dash Worcestershire sauce
3 tablespoons prepared mustard

Steps:

  • Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
  • One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
  • Heat oil in a deep fryer to 375 degrees F (190 degrees C).
  • In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
  • In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.

Nutrition Facts : Calories 821.4 calories, Carbohydrate 35.2 g, Cholesterol 163.8 mg, Fat 55.2 g, Fiber 1.9 g, Protein 45.2 g, SaturatedFat 9.8 g, Sodium 782.8 mg, Sugar 2 g

FRIED CHICKEN FINGERS (TENDERS)



Fried Chicken Fingers (Tenders) image

Ever crave those restaurant style chicken fingers? Why pay restaurant prices for one serving when you could pay the same price for an entire meal. You'll have to vary the spices to your taste. The spices listed is how we makes these at home. Serve with buffalo wing sauce, honey mustard or BBQ sauce for dipping.

Provided by ARathkamp

Categories     Chicken

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 lb chicken tenders
1 cup all-purpose flour
3 eggs
1 tablespoon season salt (or to taste)
1/2 tablespoon red pepper flakes (or to taste)
1/2 tablespoon black pepper (or to taste)
1/4 cup milk
2 cups canola oil (or enough for pan frying)

Steps:

  • Heat oil in frying pan.
  • In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended.
  • In a separate shallow dish, "scramble" the eggs with the milk.
  • Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture.
  • Fry until golden brown, about 5 - 7 minutes per tender. Can cook in batches.

FRIED CHICKEN TENDERS



Fried Chicken Tenders image

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.

Provided by E. Nigma

Categories     Chicken Breast

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs chicken tenders
1 quart water
1/4 cup kosher salt
1/4 cup sugar
2 cups flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons paprika
2 tablespoons seasoning salt
1 tablespoon black pepper
2 teaspoons cayenne pepper
2 eggs
1/4 cup milk

Steps:

  • Combine the water, kosher salt, and sugar in a container to form a brine. Add the chicken tenders and let this marinate in the fridge for 2 hours.
  • Combine the flour, garlic powder, onion powder, paprika, seasoned salt, black pepper and cayenne pepper in a container and mix very well to combine.
  • Mix the eggs and milk in another container.
  • Preheat your oil to 350 degrees.
  • Dredge the chicken tenders in the flour mixture and pat off excess.
  • Dip the tenders in the egg mixture and drain excess.
  • Dredge the chicken tenders in the flour a second time and set them on a plate. Put them in the fridge to dry out for about 20 minutes. This will help the coating stick to the chicken better.
  • Once the oil is hot, fry the tenders in small batches for about 5 minutes and then drain on paper towels.
  • Serve with your favorite dipping sauces!

OVEN FRIED CHICKEN FINGERS



Oven Fried Chicken Fingers image

This is a great, healthier alternative to the traditional deep fried chicken fingers. Kids love them!

Provided by CarolAnn

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups Ritz cracker crumbs (about 40 crackers)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup reduced-fat mayonnaise
1 tablespoon milk
1 1/2 lbs chicken breast tenders
cooking spray

Steps:

  • Preheat oven to 450.
  • Place crackers, garlic powder, salt and pepper in a large zip top plastic bag. Using a rolling pin, gently crush the crackers to make fine crumbs and set aside.
  • Mix mayonnaise and milk in a mixing bowl. Add the chicken tenders to the bowl and mix until tenders are evenly coated.
  • Spray a baking sheet with cooking spray. Add about 1/4 of the tenders at a time to the bag of crumbs and shake to coat. Remove the tenders from the bag and place on the baking sheet. Repeat until all of the tenders are coated with crumbs.
  • Bake chicken until it is lightly browned and cooked through, about 15 - 20 minutes. Using spatula, remove tenders from sheet. Serve at once, either alone or with dipping sauce (such as BBQ, honey mustard, ranch dressing, etc.).

Nutrition Facts : Calories 248.3, Fat 9.5, SaturatedFat 1.8, Cholesterol 114.7, Sodium 464.5, Carbohydrate 1.8, Fiber 0.1, Sugar 0.6, Protein 36.4

CHICKEN FINGERS



Chicken Fingers image

Make and share this Chicken Fingers recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 32m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb boneless skinless chicken breasts or 1 lb chicken fillet
1/2 cup flour
2 eggs, beaten
2 1/2 cups corn flakes, crushed
2 tablespoons margarine
2 tablespoons canola oil

Steps:

  • Cut chicken breasts lengthwise into strips (chicken fillets can be left as is). Coat the strips with flour then dip each in the beaten egg.
  • Roll the strips in the cornflakes.
  • Set the strips on wax paper until ready to cook.
  • At this point the strips can be refrigerated for use the next day.
  • In a non-stick skillet over medium heat, melt half of the margarine. Stir in half of the canola oil.
  • Add half of the chicken and cook for 3-5 minutes per side or the until the coating is crisp and the chicken is no longer pink inside. Remove from the pan and keep the fingers warm.
  • Repeat with the remaining margarine, oil and chicken fingers.
  • *Oven bake method: Preheat oven to 400 F.
  • Put chicken fingers on a greased cookie sheet and bake for 15 to 20 minutes turning once. The coating should be crisp and the chicken should be juicy without any pink inside.

Nutrition Facts : Calories 265.2, Fat 12.2, SaturatedFat 2.1, Cholesterol 110.4, Sodium 240.3, Carbohydrate 18.3, Fiber 0.6, Sugar 1.3, Protein 20.1

CONTEST-WINNING CRISPY CHICKEN FINGERS



Contest-Winning Crispy Chicken Fingers image

My kids love these tender, moist chicken strips! My husband and I cut up the chicken and add to a lettuce salad with eggs, tomatoes and cheese. And everybody's happy! -Rachel Fizel, Woodbury, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 7 servings.

Number Of Ingredients 10

1 cup all-purpose flour
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon baking powder
1 large egg
1 cup buttermilk
1-3/4 pounds boneless skinless chicken breasts, cut into strips
Oil for deep-fat frying

Steps:

  • Combine the first 6 ingredients in a shallow bowl. In a second shallow bowl, whisk egg and buttermilk. Dip a few pieces of chicken at a time in buttermilk mixture, then in flour mixture; toss to coat., In an deep cast-iron or electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, until chicken is no longer pink and crust is golden brown, 2-3 minutes on each side. Drain on paper towels.

Nutrition Facts : Calories 341 calories, Fat 16g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 485mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

SOUTHERN FRIED CHICKEN STRIPS



Southern Fried Chicken Strips image

What's not to love with these crowd-pleasing golden fried chicken strips? A hint of garlic makes this fried chicken tenders recipe irresistible. -Genise Krause, Sturgeon Bay, WI

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1 large egg
1/2 cup buttermilk
1 cup all-purpose flour
1-1/2 teaspoons garlic powder
1-1/2 teaspoons pepper
1/2 teaspoon salt
1/2 teaspoon paprika
2 pounds chicken tenderloins
Oil for deep-fat frying
2 tablespoons grated Parmesan cheese

Steps:

  • In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.

Nutrition Facts : Calories 327 calories, Fat 11g fat (2g saturated fat), Cholesterol 126mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.

BATTERED FRIED CHICKEN



Battered Fried Chicken image

I got this recipe from a close friend of mine, Wendy, and it is THE best fried chicken recipe ever!! I love itI hope you enjoy it -

Provided by Chef mariajane

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup celery, chopped
1 small onion, quartered
1 bay leaf
1 chicken, cut into serving pieces
salad oil or shortening
1 1/2 cups flour
2 teaspoons baking powder
2 teaspoons salt
1/4 teaspoon pepper
2 eggs
1 cup milk
1 1/2 teaspoons salad oil

Steps:

  • In large skillet, combine celery, onion, bay leaf, salt and 1 cup water. Add chicken pieces. Bring to a boil; cover and let simmer for 15 minutes. Drain chicken pieces. Pat dry with paper towels and let cool.
  • In deep fryer or skillet, at least 2-inches deep, slowly heat oil to 375F on deep fry thermometer. Also preheat oven to 300°F.
  • Meanwhile, make batter. Sift flour with baking powder and salt; set aside.
  • In medium bowl, with rotary beaters, beat eggs, milk and oil until combined. Add flour mixture gradually, beating until smooth.
  • Dip chicken pieces in batter coating evenly. Deep fry a few pieces at a time, turning occasionally, 10-12 minutes or until golden brown and tender. Drain well on paper towels.
  • Keep browned chicken in oven while rest of chicken cooks.
  • SOOOOO GOOOOD!

BREADED CHICKEN FINGERS



Breaded Chicken Fingers image

If you like the taste of garlic, this recipe is for you. It is easy to make, but requires time to marinate.

Provided by JANETFORAUBURN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 2h30m

Yield 8

Number Of Ingredients 9

6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 ½ teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying

Steps:

  • Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
  • In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
  • Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
  • Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 24.6 g, Cholesterol 78.6 mg, Fat 15.7 g, Fiber 1.2 g, Protein 25.4 g, SaturatedFat 2.8 g, Sodium 703.7 mg, Sugar 2.5 g

FRIED CHICKEN TENDERS



Fried Chicken Tenders image

Any night is the perfect night for a fried chicken dinner. But this is no take-out chicken, this is Shirley's quick and easy recipe for Fried Chicken Tenders that utilizes sesame crackers as a crust. Shirley Little - Alvord, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

2 eggs
1 tablespoon water
1 pound boneless skinless chicken breasts, cut into 1-inch strips
1 package (8 ounces) sesame crackers, crushed (about 4 cups)
1/4 to 1/2 cup canola oil
1 envelope instant chicken gravy mix, optional

Steps:

  • In a shallow bowl, combine eggs and water. Dip chicken in egg mixture, then coat with cracker crumbs. In an electric skillet, heat oil to 375°. Fry chicken strips, a few at a time, for 5-6 minutes or until golden brown. Drain on paper towels. , Meanwhile, prepare gravy mix according to package directions if desired. Serve with chicken strips.

Nutrition Facts : Calories 561 calories, Fat 29g fat (3g saturated fat), Cholesterol 168mg cholesterol, Sodium 474mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 8g fiber), Protein 30g protein.

SUPER EASY CHICKEN FINGERS



Super Easy Chicken Fingers image

These strips are so easy to make. They are my family's favorite. They also are good on rolls or bread for a yummy sandwich.

Provided by Trudi Davidoff

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 3

1 pound skinless, boneless chicken breast halves - cut into bite size pieces
4 tablespoons butter, melted
1 ¼ cups Italian seasoned bread crumbs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
  • Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!

Nutrition Facts : Calories 371 calories, Carbohydrate 25.7 g, Cholesterol 95.6 mg, Fat 16.3 g, Fiber 1.8 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 797.7 mg, Sugar 2.2 g

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FRIED CHICKEN FINGERS (TENDERS) RECIPE - FOOD.COM. Ever crave those restaurant style chicken fingers? Why pay restaurant prices for one serving when you could pay the same price for an entire meal. You'll have to vary the spices to your taste. The spices listed is how we makes these at home. Serve with buffalo wing sauce, honey mustard or BBQ sauce for …
From stevehacks.com


FRIED CHICKEN FINGERS (TENDERS) | EASY FRIED CHICKEN ...
Aug 14, 2013 - Ever crave those restaurant style chicken fingers? Why pay restaurant prices for one serving when you could pay the same price for an entire meal. You'll have to vary the spices to your taste. The spices listed is how we makes these at home. Serve with buffalo wing sauce, honey mustard or BBQ sauce for dipping.
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