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Cook chicken quickly

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Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 82,056 times. Chicken tenders are a favorite at restaurants in the USA and around the world. Surprisingly simple to make yet always a giant mess, there are as many different chicken tender recipes as there are chefs. Once you have these down, you can start adjusting testing, and fine-tuning to your own taste buds. Rinse off a boneless chicken breast and cut it into strips.

You can also buy pre-cut chicken, often sold as “Fajita Chicken” or simply “Chicken Tenders,” but it is often a bit more expensive than buying a breast and cutting it yourself. After rinsing, be sure to pat the chicken strips dry with paper towels. Take 1 cup flour, 1 cup breadcrumbs, and 2-3 beaten eggs and place each in a separate bowl. Making chicken tenders requires you to dunk the chicken in three separate baths, which together create the rich, delicious, and crispy coating on the outside of the chicken.

Set them up now, with a little extra of each nearby if you run out while working. The eggs should be whipped with a fork, as if you were about to scramble them. Keep the flour and breadcrumbs nearby in case you need to refill the bowls while coating the chicken. Add any desired seasonings to the flour. You can use whatever spices you want, but generally a teaspoon of salt, some pepper is essential. From there, toss in paprika, cumin, cayenne, thyme, or whatever other spices you desire. You can season the fingers in a variety of ways, but they will be delicious even if you only use salt and pepper.

Dip the chicken in the flour, turning to coat lightly. You want a nice, light dusting of flour here, not large chunks or clumps. Take the floured chicken and dip it in the egg wash, draining off any excess liquid. Again, the chicken doesn’t want to be sopping wet, just evenly coated. When adding to the egg, a pair of kitchen tongs will go a long way towards keeping your hands and workstation relatively clean. Press the wet chicken into the breadcrumbs to coat. This is your crunch, and the egg and flour together should form a sort of glue to hold everything together.

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