Crispy Chicken Tenders Recipe | fried Chicken Strips | Chicken Fingers
Spicy Juicy Chicken Tenders | KFC Style Chicken Tenders | Chicken Tenders Recipe | Fried Chicken Tenders | Spicy Crispy Chicken Tenders | Chicken Fingers | Chicken Strips | Fried Chicken Recipe | Best Crispy Chicken Tenders | Chicken fry | chicken strips in air fryer
Ingredients for Chicken Tenders:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Boneless Chicken Tenders(fillets) - 300-350 gms (10-12 nos.)
1st Marination:
- Salt- 1/2 tsp
- White Pepper Powder- 1/4 tsp
- Red Chilli Powder - 1 tsp
2nd Marination:
- Buttermilk- 2 cups (US cup measures)
- Whisked Egg- 1
- Hot Sauce- 2.5 tsp
- Salt- 1/2 tsp
For the Flour Coating :
- All-Purpose Flour (Maida)- 2 cups (US cup measure)
- White Pepper Powder- 3/4 tsp
- Red Chilli Powder- 1 tsp
- Garlic Powder- 1/4 tsp
- Baking Powder- 1/4 tsp
- Salt- 2 tsp
Preparation for Chicken Tenders:
- You can use chicken tenders readily available in stores or use boneless chicken fillets. In case you’re using boneless fillets cut them into chicken tender shapes or strips.
- Pat dry and then marinate with the 1st marinade. Set aside for 30 mins.
- Now add all the ingredients for the 2nd Marinade and mix in a bowl.
- Add the marinated chicken tenders and mix them well in the 2nd marinade. Cover the bowl and marinate for 2 hours. Keep in the refrigerator for 1.5 hrs and then keep it at room temperature for 30 mins.
- For the flour coating, mix all the ingredients in a flat glass dish and mix it well with a dry spatula just before you start coating.
- Take out one tender at a time from the buttermilk mix and place it on the breading mix. Coat it the way it’s been shown in the video. Repeat the process for the rest.
Process for Chicken Tenders:
- Heat oil in a pan or flat skillet to 190C/375F.
Drop around 5-6 coated tenders one by one to not crowd the pan. Do not stir for 1 minute and then fry on medium heat for another 4-5 mins flipping often to give an even golden color. Total frying time 5-6 mins.
- Take out the tenders once golden brown and keep them on a plate.
- Fry in batches of 5-6 tenders.
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