Sort ingredients
jeremyg
QR Code
Listen
PdfPrepare chicken tenders by cutting off tendons and excess fat
Combine the brine and chicken tenders in a freezer bag or airtight container
Store in fridge over night
Set up your breading station with two mixing bowls and a large baking sheet or large container
Beat 3 eggs in the first mixing bowl
Remove the chicken from the brine and set aside and add brine too beaten eggs. Whisk until combined
Add seasoned flour to other mixing bowl
Add chicken tenders to egg/brine wash
Toss chicken tenders, 2 at a time max, in the flour mix. Toss them thoroughly. Place them on baking sheet/container
Add a ½ cup seasoned flour and ½ cup regular flour. Whisk until combined
Repeat breading process, 2 at a time. Toss them thoroughly until you get a chunky look. This will make your tenders extra crispy
Preheat a large stock pot of vegetable oil to 360°F
Use 2 quarts of oil at most. Do NOT fill your stock pot anywhere near the top. Oil expands when it is heated up, and we don't want grease fire
Fry your tenders in small batches of 4 tenders until you get an internal temp of at least 165. I temp at 180 just to be safe
The most important rule of this step is temperature control! You want your tenders golden brown and crispy. A temp too high will burn the breading and spices before the chicken is even cooked through