24 chicken tenders (or tenderloins), tendons removed
SEASONED FLOUR:
8 ounces flour
3 tablespoons chilli powder
3 tablespoons paprika
2 tablespoons granulated garlic
2 teaspoons black pepper
1 tablespoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
3 tablespoons salt
EGG WASH:
4 eggs
4 tablespoons milk
bread crumbs, as needed
SAUCE:
8 fluid ounces barbecue sauce
1 tablespoon chipotle chiles canned in adobo, puréed
1 ounce honey
Servings: 4
1. Lightly pound the chicken pieces to an even thickness.
2. Combine the ingredients for the seasoned flour.
3. Beat the eggs and milk.
4. Bread the chicken tenders using the standard breading procedure, placing each fully breaded piece on a parchment-lined sheet pan. Refrigerate until ready to cook.
5. Place the sauce ingredients in a small saucepan and simmer until the flavors blend, approximately 5 minutes.
6. Using the basket method, deep-fry the chicken pieces at 325°F (160°C) until done, approximately 4 minutes. Drain and serve with the warm sauce.
SEASONED FLOUR:
8 ounces flour
3 tablespoons chilli powder
3 tablespoons paprika
2 tablespoons granulated garlic
2 teaspoons black pepper
1 tablespoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
3 tablespoons salt
EGG WASH:
4 eggs
4 tablespoons milk
bread crumbs, as needed
SAUCE:
8 fluid ounces barbecue sauce
1 tablespoon chipotle chiles canned in adobo, puréed
1 ounce honey
Servings: 4
1. Lightly pound the chicken pieces to an even thickness.
2. Combine the ingredients for the seasoned flour.
3. Beat the eggs and milk.
4. Bread the chicken tenders using the standard breading procedure, placing each fully breaded piece on a parchment-lined sheet pan. Refrigerate until ready to cook.
5. Place the sauce ingredients in a small saucepan and simmer until the flavors blend, approximately 5 minutes.
6. Using the basket method, deep-fry the chicken pieces at 325°F (160°C) until done, approximately 4 minutes. Drain and serve with the warm sauce.
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