HOT CHICKEN TENDERS RECIPES

Steps:

• Heat oven to 450°F. Line cookie sheet with parchment paper.
• In a pie plate, combine the Bisquick mix, onion powder, red pepper, chili powder, paprika, celery salt and sugar. Stir together until well mixed.
• In medium bowl, mix egg and milk with whisk until well blended. Spoon 1 to 2 tablespoons egg mixture into the Bisquick mixture; stir until little lumps form.
• Dip the chicken breast tenders into the egg mixture, then into the Bisquick mixture, then back into the egg mixture and finally back into the Bisquick mixture. Place on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
• Bake 12 to 14 minutes, turning halfway through bake time, until no longer pink in the center. Serve tenders with ranch dressing if desired.

Steps:

• Sprinkle chicken tenders with salt and pepper.
• Stir together Sichuan peppercorn powder, 1 teaspoon salt, cayenne, and paprika in a small bowl; set aside.
• Pour flour in a shallow bowl. Stir together eggs and water in a second bowl. Mix bread crumbs, garlic powder, onion powder, salt, and pepper in the third bowl.
• Dredge chicken tenders in flour, shaking off the excess. Dip tenders in the egg mixture, and then in the bread crumb mixture to coat. Place on a plate and set aside.
• Heat about 1/2-inch vegetable oil in a large, heavy skillet over medium heat until oil has a temperature of 375 degrees F (190 degrees C).
• Fry chicken tenders in batches, flipping as needed, until they're golden brown on all sides and cooked through, 3 to 4 minutes per batch. Check oil temperature in between batches so make sure it's back up to 375 degrees F (190 degrees C) before frying the next batch.
• As soon as each batch is fried, immediately season chicken tenders with Sichuan powder mixture on both sides to suit your taste; the more, the spicier.