Like most of the kids, Chicken Tenders is my daughter's favorite finger food. Her taste varies from Kid's foods to Grown- up foods. It really doesn't matter for her to finish her food but to taste them. Every week, she has a routine to make us seated in McDonalds after her usual schedule. These fast food places are excellent sources for bribing yet make her goals settled. Sometimes she surprises me by finishing almost all the tenders that too when she goes to Burger King.
Before making my own choices, I asked her one time, "What can I prepare for dinner?". She immediately said "Chicken tenders!". Then I thought why not prepare it at home instead of buying outside. At least, I can spoil her by adding the home ingredients that too with my own hands. Well, I was being sarcastic! But after cooking and perfection, I finally got my desired result. Of course, that desired result is getting double thumbs up from her. So, I'm sharing this recipe.
Please watch the video for easy and simple instructions. Don't forget to subscribe if you like the video:
Recipe:
Before making my own choices, I asked her one time, "What can I prepare for dinner?". She immediately said "Chicken tenders!". Then I thought why not prepare it at home instead of buying outside. At least, I can spoil her by adding the home ingredients that too with my own hands. Well, I was being sarcastic! But after cooking and perfection, I finally got my desired result. Of course, that desired result is getting double thumbs up from her. So, I'm sharing this recipe.
Please watch the video for easy and simple instructions. Don't forget to subscribe if you like the video:
Recipe:
- Prep time - Overnight marination + 10 mins
- Cooking time - 3 to 4 mins
- Serves - 2
Ingredients:
- For Marination:-
- Chicken breast - 1/2 pound, cut into thin long strips. ( This itself will yield more tenders. If you want, you can calculate the ingredients depending upon your quantity of chicken.)
- Buttermilk - 100 ml.
- Salt - to taste. ( Please note that here salt is divided into 3 portions. One for marination; two for batter; three for breading mixture.)
- Paprika or only red chili powder - 1/4 tsp
- Garlic powder - 1/4 tsp
- Black pepper - half of 1/4 tsp ( Cayenne pepper can be used instead of black pepper for marination only.)
- A zipper bag to mix.
- Parchment paper
- For Batter:-
- All purpose flour - a little more than 1/2 cup.
- Bread crumbs - 1 tbsp, ( I have used Panko plain breadcrumbs.)
- Salt - to taste ( divided)
- Paprika powder - 1/4 tsp
- Garlic powder - 1/4 tsp
- Baking powder - a pinch
- Black pepper - few sprinkle.
- Buttermilk - 3 tbsp
- Water - needed to make thick batter.
- For breading mixture:-
- Bread crumbs - 1 cup, needed to coat all the chicken pieces
- All purpose flour - some to sprinkle
- Crushed black pepper - some to sprinkle
- Salt to taste ( divided)
- Oil for deep frying
- Parchment paper for lining
Method:
- Mix the marination ingredients in a zipper bag. Leave it in refrigerator for overnight.
- In a mixing bowl, add the batter ingredients. Mix well with little water and make it into thick dough. ( Please be extra careful with water as thinner batter drinks more oil.)
- Add chicken pieces into the batter and mix well so that the batter is uniformly distributed.
- In another separate bowl, add the breading mixture in and mix it with fork.
- Take the battered chicken pieces and remove the excess batter scaling it in the edge of the bowl. Coat it lightly with breadcrumbs.
- Place the uncooked chicken in a parchment paper lined plate.
- Heat oil but not to high heat. Cook it in low heat for 3 to 4 mins.
- Serve it hot with dips of your choice.
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