CORNSTARCH FRIED CHICKEN TENDERS RECIPES

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SWEET AND SOUR CHICKEN TENDERS RECIPE | ALLRECIPES



Sweet and Sour Chicken Tenders Recipe | Allrecipes image

This super-easy sweet and sour dish is quick to make and served with white rice.

Provided by Dawn Schultz

Categories     Main Dishes    Chicken    Sweet and Sour Chicken Recipes

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 11

1 egg, beaten
½ cup cornstarch
1 teaspoon garlic salt
10 chicken tenders
1 tablespoon vegetable oil
½ cup cider vinegar
½ cup white sugar
¼ cup chicken broth
¼ cup ketchup
1 tablespoon soy sauce
1 teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Pour cornstarch and garlic salt into a large resealable bag.
  • Dip chicken pieces in beaten egg. Remove and drop chicken into cornstarch mixture and seal the bag.
  • Shake the chicken in the bag until all pieces are fully coated.
  • Heat vegetable oil in a skillet over medium heat. Cook and stir chicken in heated oil until browned, about 5 minutes.
  • Stir vinegar, sugar, chicken broth, ketchup, soy sauce, and salt together in a bowl.
  • Arrange the browned chicken in a baking dish; pour the vinegar mixture over the chicken.
  • Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.

Nutrition Facts : Calories 382.1 calories, CarbohydrateContent 44.3 g, CholesterolContent 125 mg, FatContent 8 g, FiberContent 0.2 g, ProteinContent 30.8 g, SaturatedFatContent 1.9 g, SodiumContent 1575.5 mg, SugarContent 28.7 g

BRINED FRIED CHICKEN TENDERS RECIPE | RECIPE - RACHAEL RAY ...



Brined Fried Chicken Tenders Recipe | Recipe - Rachael Ray ... image

Guy Fieri brines the chicken before coating with seasoned panko & frying for extra-juicy, crunchy tenders finished with his special fry seasoning.

Provided by Guy Fieri

Number Of Ingredients 35

3 lemons
halved
2 ½ quarts cold water
½ cup kosher salt
½ cup sugar
1 bay leaf
6 cloves garlic
peeled (about 1 head)
1 ½ teaspoons coarsely ground black pepper
5 quarts ice water
1 ¼ cups buttermilk
? cups pickle juice
8 chicken tenders
Two 1.25-ounce packets store-bought fajita seasoning
1 tablespoon garlic salt
1 tablespoon chili powder
2 tablespoons ground black pepper
2 tablespoons sugar
¼ tablespoon cayenne pepper
1 cup panko-style breadcrumbs
2 cups flour
plus ½ cup flour
divided
½ cup cornstarch
1 teaspoon dried oregano
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon paprika
Kosher salt and freshly ground black pepper
4 large eggs
beaten
Canola oil
for deep-frying (optional)
Cooking spray
for air-frying (optional)

Steps:

  • For the brine, in a large pot, combine the lemon, cold water, salt, sugar, bay leaf, garlic and black pepper
  • Bring to a boil and cook for 5 minutes while stirring to dissolve the salt and sugar
  • Using a fine-mesh strainer, strain the brine, reserving the liquid and discard the lemon, bay leaf and garlic
  • Stir in the ice water to dissolve
  • Once brine cools, stir in the buttermilk and pickle juice
  • Add the chicken tenders and brine for no more than 2 hours
  • For the Fry Seasoning, in a mixing bowl, whisk ingredients until evenly combined
  • For the breading, whisk together in a shallow plate the panko, ½ cup flour, the cornstarch, spices, and 1 teaspoon each salt and black pepper
  • Prepare the rest of the breading station by placing the remaining 2 cups flour in a separate shallow plate and the eggs in another shallow plate
  • Remove the chicken from the brine, pat dry, then season with salt and pepper
  • Coat the chicken in the flour, then the egg, then the panko mixture and place on a baking sheet
  • If deep-frying the chicken, fill a large pot with enough oil to reach a depth of about 1 inch and heat over medium-high until a pinch of flour sizzles immediately when dropped in
  • If air-frying, set the temperature to 400°F and lightly coat the chicken tenders with cooking spray
  • Deep- or air-fry the chicken tenders until golden brown, about 6 minutes or until an instant-read thermometer registers 165°F for deep-frying, or 10 to 12 minutes for air-frying
  • Transfer to paper towels to drain and season with 2 teaspoons Fry Seasoning

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