It was a snowy and cold day today, so for dinner today: I made spicy chicken tenders. Easy, delicious, warm and comforting! They are kid friendly, but let’s be honest — who doesn’t like chicken tenders when they look and taste something like this??
What I used:
- Boneless Chicken breasts
- My standard seasoning mix: salt, black pepper, cayenne pepper, paprika, and garlic powder.
- [Whole] Milk
- [Pete’s] hot sauce
- Oil, for frying
How I made it:
- I had several large pieces of thinned boneless chicken breast, so what I did was I cut them all to a chicken tender size. Long and thin pieces of meat.
- To your chicken, add your seasonings – salt, black pepper, paprika, cayenne pepper and garlic powder.
- Add in milk and eggs before adding in about one cup of hot sauce. I used this amount and you could taste the heat, but it was very tamed — so adjust based on your liking.
- You can use whichever hot sauce you like of course, I just prefer this one. It’s also the one I use to make my boneless chicken wings. Have you checked out my recipe for that?
- In a ziploc bag [for easy clean up], add your flour. To your flour, add in the same seasonings as above – salt, black pepper, paprika, cayenne pepper and garlic powder. Shake well to combine.
- In batches, transfer your chicken batter into the ziploc bag with the seasoned flour. Shake well to combine.
- Fry your tenders, in batches, until they are golden brown.
Tip: I get asked a lot how I get the crispy and crunchy on the end product so perfectly, and my guess would be ziploc should get the credit for it… that technique coats really well — whether it be chicken, seafood, or whatever you are working with.
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes. Grab and share my button: