HONEY BATTERED CHICKEN TENDERS RECIPES

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BATTERED CHICKEN TENDERS RECIPE - FOOD.COM



Battered Chicken Tenders Recipe - Food.com image

Make and share this Battered Chicken Tenders recipe from Food.com.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 10 tenderloins, 2 serving(s)

Number Of Ingredients 12

10 chicken tenderloins (sliced chicken breast)
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1 cup water
1/2 cup flour, for dredging
oil (for deep frying, need a deep fryer)
1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons honey

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.

Nutrition Facts : Calories 454.1, FatContent 3.9, SaturatedFatContent 1, CholesterolContent 93, SodiumContent 1647.2, CarbohydrateContent 91, FiberContent 3.2, SugarContent 17.7, ProteinContent 13.6

BUTTERMILK-HONEY FRIED CHICKEN FINGERS RECIPE - FOOD.COM



Buttermilk-Honey Fried Chicken Fingers Recipe - Food.com image

These are the best homemade chicken fingers I've ever tasted. Serve with your favorite dipping sauce; I like honey mustard. Toss any leftover chicken fingers with salad greens for a nice lunch. The Nutrition Facts show a high calorie count because the whole quart of oil for frying is being included. This recipe comes from Pam Anderson.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 serving(s)

Number Of Ingredients 14

4 teaspoons honey
salt
1/2 teaspoon fresh ground black pepper
flavoring, of choice (see below)
1 1/3 cups buttermilk
2 1/2 lbs boneless skinless chicken breast halves, each cut crosswise into 8 to 9 strips (about 6 large)
1 quart peanut oil or 1 quart corn oil
3 cups all-purpose flour
1 teaspoon garlic powder
1 tablespoon Old Bay Seasoning
1 tablespoon curry powder
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon garlic powder

Steps:

  • In a large bowl or shallow baking dish, mix the honey, 1 teaspoon salt, pepper, and flavoring of choice into the buttermilk. Add the chicken and turn to coat.
  • Preheat oven to 200 degrees. Heat the oil in a large (12-inch) skillet over high heat until it reaches 375 degrees.
  • Meanwhile, mix the flour and 1 tablespoon salt in a doubled paper bag (I've also used a large ziploc bag). Drop about 8 chicken strips into the flour, close the bag, and shake to coat the chicken. Place the chicken pieces on a wire rack set over a baking sheet (or newspaper for easy cleanup). Repeat with the remaining chicken.
  • Working in 4 batches, drop the chicken pieces into the hot oil and fry until golden brown, turning if necessary to ensure even browning, about 3 minutes. Transfer to another wire rack set over a baking sheet to drain. Keep first batches warm in the oven while the rest of the chicken cooks, making sure the oil comes back up to 375 degrees after each batch.

Nutrition Facts : Calories 1331.9, FatContent 113.8, SaturatedFatContent 15.3, CholesterolContent 92.4, SodiumContent 210.7, CarbohydrateContent 42.2, FiberContent 1.9, SugarContent 5, ProteinContent 36.7

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