BATTER CHICKEN TENDERS RECIPES

Steps:

• Combine your chicken tenders and pickle juice in either a large resealable bag or mixing bowl.
• Let it marinate for a minimum of 2 hours to overnight before cooking.
• After marinating the meat, discard the juice and pat the chicken dry with a paper towel.
• Whisk the milk and egg together in a small bowl.
• Combine the flour, sugar, paprika, salt, pepper, basil, garlic powder, onion powder, and celery powder in a separate bowl.
• Pour the oil about ¼-inch deep in a large Dutch oven or deep skillet over medium heat.
• Once your oil has reached 350 to 375 degrees F, you are ready to fry.
• Dredge your chicken first in the egg and milk mixture, then into the flour and spice mixture.
• Carefully set your chicken tenders into the hot oil in batches. Deep fry for about 4 to 5 minutes on each side or until golden brown and cooked through.
• Drain your chicken tenders using paper towels once cooked. Serve it with a side of french fries and your delicious meal is set.

Steps:

• Sauce: Combine all ingredients, you can adjust any of the ingredients to suit your taste. Sauce can be doubled.
• Heat oil in fryer to 350 degrees F.
• Whisk egg and water medium bowl.
• Whisk in flour, baking powder, salt, and pepper. Let the batter sit for a few minutes.
• Coat each piece of chicken with dry flour.
• Dip the chicken into the batter and let a little batter drip off the chicken.
• Once the excess batter has dripped off add to fryer.
• Fry for 7 to 9 minutes (ensure chicken is cooked to an internal temperature of 165 degrees).
• Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time.
• Drain fried chicken strips on paper towels and serve with favorite dip or dressing.