The batter on these chicken tenders is really Delicious. The recipe is another Nugget Market recipe. You could also use this batter for fish and finger steaks as well. The panko bread crumbs make it very crispy!
Ingredients:
3 lbs. boneless, skinless chicken breasts
5 eggs, whisked together
1 cup all-purpose flour
4 cups panko bread crumbs
2 oz. Worcestershire sauce
1 teaspoon kosher or sea salt
½ teaspoon cracked white pepper
48 oz. canola oil
5 eggs, whisked together
1 cup all-purpose flour
4 cups panko bread crumbs
2 oz. Worcestershire sauce
1 teaspoon kosher or sea salt
½ teaspoon cracked white pepper
48 oz. canola oil
Directions:
Cut each chicken breast in thirds; slightly pound each piece with a meat tenderizer to about ½-inch thick; set aside. Place flour, egg and panko into three separate bowls. Whisk together Worcestershire, hot sauce, salt and white pepper; reserve as “hot” dipping sauce. Heat oil in an 8-quart stockpot or deep fryer over medium to medium-high heat. Sprinkle a few breadcrumbs in the oil to test for readiness (oil is ready when breadcrumbs quickly bubble and float to top). While oil heats, begin breading the chicken. Coat each piece of chicken breast in flour, shake loose excess, then dip in egg and finally in the panko. Deep fry in oil until chicken tenders begin to float and turn golden brown. Remove from oil and place on a paper-towel-lined sheet pan. Serve with hot sauce and cool ranch dressing and Beer-Battered Onion Rings.