What You Will Need to Feed Four:
Four Skinless/Boneless Chicken Breasts
Oil for Frying Heated Over Medium Heat
Flour for Dusting the Chicken
Seasonings to Taste:
Salt
Pepper
Garlic Powder
Four Skinless/Boneless Chicken Breasts
Oil for Frying Heated Over Medium Heat
Flour for Dusting the Chicken
Seasonings to Taste:
Salt
Pepper
Garlic Powder
Onion Powder
Paprika
Poultry Seasoning
The secret to making tender chicken tenders using white meat which tends towards dryness due to less fat content than dark meat, is to soak the chicken in a bowl of salted water for several hours before cooking.
I use kitchen scissors to cut the breasts into strips and then add them to a bowl of room temperature water to which I've added a scant palm full of salt.
Let this sit in the fridge for at least two hours and then drain, season but don't use much salt because the meat has absorbed some from the salt water bath, then dust with flour and add to the preheated oil and let cook until just done.
About 20 minutes or according to thickness. Smaller, thinner pieces will cook faster.
Overcooking will make the chicken taste dry.
Use a slotted utensil to remove the cooked chicken tenders from the hot oil and place on paper towels to drain and cool.
This recipe is adaptable for different ways of eating including low carb or low fat by using whole wheat flour to dust and by using less oil or a mix of healthy oils to brown the meat.
Baking the dusted chicken in a very hot oven would produce a nice end result also.
A nice honey mustard sauce for dipping and a side of freshly, microwaved broccoli make this a nice lunch or dinner.
Paprika
Poultry Seasoning
The secret to making tender chicken tenders using white meat which tends towards dryness due to less fat content than dark meat, is to soak the chicken in a bowl of salted water for several hours before cooking.
I use kitchen scissors to cut the breasts into strips and then add them to a bowl of room temperature water to which I've added a scant palm full of salt.
Let this sit in the fridge for at least two hours and then drain, season but don't use much salt because the meat has absorbed some from the salt water bath, then dust with flour and add to the preheated oil and let cook until just done.
About 20 minutes or according to thickness. Smaller, thinner pieces will cook faster.
Overcooking will make the chicken taste dry.
Use a slotted utensil to remove the cooked chicken tenders from the hot oil and place on paper towels to drain and cool.
This recipe is adaptable for different ways of eating including low carb or low fat by using whole wheat flour to dust and by using less oil or a mix of healthy oils to brown the meat.
Baking the dusted chicken in a very hot oven would produce a nice end result also.
A nice honey mustard sauce for dipping and a side of freshly, microwaved broccoli make this a nice lunch or dinner.
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