How to make church’s chicken tenders?
To make Church's chicken tenders, you will need the following ingredients:
- 1 lb of chicken breast tenders
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1 egg
- 1 cup buttermilk
- Vegetable oil for frying
Here is the step-by-step process to make Church's chicken tenders:
1. In a mixing bowl, combine the all-purpose flour, salt, paprika, garlic powder, onion powder, black pepper, dried basil, dried oregano, dried thyme, and dried sage. Mix well to combine all the dry ingredients.
2. In a separate bowl, beat the egg. Then, add the buttermilk to the beaten egg and whisk together to combine.
3. Take each chicken tender and dip it into the wet mixture (egg and buttermilk), ensuring it is coated well.
4. Now, take the coated chicken tender and roll it in the dry flour mixture, pressing it down gently to ensure proper coating.
5. Place the coated chicken tenders on a plate or wire rack and allow them to rest for about 5-10 minutes. This will help the coating adhere to the chicken properly.
6. In the meantime, heat vegetable oil in a deep fryer or large skillet to around 350-375°F (175-190°C).
7. Once the oil is hot, carefully drop the coated chicken tenders into the oil one by one, ensuring not to overcrowd the pan.
8. Fry the chicken tenders for about 4-5 minutes or until they turn golden brown and crispy, flipping them once to cook evenly.
9. Once cooked, use a slotted spoon or tongs to remove the chicken tenders from the oil and place them on a paper towel-lined plate to absorb excess oil.
10. Repeat the process with the remaining chicken tenders.
Now, your homemade Church's chicken tenders are ready to be served. They can be enjoyed on their own, with a dipping sauce, or in sandwiches.
Here is a step-by-step guide on how to make Church's Chicken tenders:
Step 1: Gather the Ingredients
- 1 pound of chicken tenderloins
- 1 cup of all-purpose flour
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of cayenne pepper (optional, for a spicy kick)
- 1 cup of buttermilk
- Vegetable oil, for frying
Step 2: Prepare the Chicken
- Rinse the chicken tenderloins under cold water and pat them dry with paper towels.
- Cut each tenderloin into smaller, bite-sized pieces if desired.
Step 3: Prepare the Dredging Mixture
- In a shallow bowl, combine the flour, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using).
- Mix the dry ingredients together until well combined.
Step 4: Dip in Buttermilk
- Pour the buttermilk into another shallow bowl.
- Dip each piece of chicken into the buttermilk, allowing any excess to drip off.
Step 5: Dredge the Chicken
- After dipping the chicken in the buttermilk, immediately roll it in the flour mixture to coat it evenly.
- Press the chicken into the flour mixture to ensure it adheres well.
Step 6: Repeat Dipping and Dredging
- Dip each piece of chicken back into the buttermilk and then dredge it in the flour mixture again to create a double coating.
- Shake off any excess flour.
Step 7: Fry the Chicken
- In a large skillet or deep fryer, heat enough vegetable oil to submerge the chicken.
- Heat the oil to 350°F (175°C).
- Carefully drop the chicken tenders into the hot oil, a few at a time.
- Fry them for about 4-6 minutes, or until they are golden brown and fully cooked.
- Use a slotted spoon or tongs to remove the chicken from the oil, allowing any excess oil to drain off.
Step 8: Drain and Serve
- Place the fried chicken tenders on a wire rack or paper towels to drain excess oil.
- Serve the Church's Chicken tenders while they are still hot and crispy with your favorite dipping sauce.
Enjoy your homemade Church's Chicken tenders!
To make Church's chicken tenders, follow these steps:
1. Ingredients:
- Chicken tenders
- Buttermilk
- All-purpose flour
- Cornstarch
- Seasonings (salt, pepper, paprika, garlic powder, onion powder, etc.)
- Vegetable oil (for frying)
2. Marinating the chicken:
- Place the chicken tenders in a bowl or shallow dish.
- Pour enough buttermilk over the chicken to completely cover it.
- Cover the dish with plastic wrap and refrigerate for at least 1 hour (or up to overnight) to allow the chicken to marinate and tenderize.
3. Preparing the coating:
- In a separate bowl, combine the all-purpose flour, cornstarch, and desired seasonings. You can adjust the amounts of seasonings according to your preference.
- Mix the dry ingredients together until well combined.
4. Coating the chicken:
- Take each chicken tender out of the buttermilk, allowing the excess to drip off.
- Roll the chicken tender in the flour mixture, making sure it is generously coated on all sides.
- Gently shake off any excess flour from the chicken tender.
5. Frying the chicken:
- Heat vegetable oil in a deep-fryer or large skillet to around 350°F (175°C).
- Carefully place a few chicken tenders in the hot oil, being careful not to overcrowd the pan.
- Fry the tenders for about 5-7 minutes, or until golden brown and cooked through, turning them occasionally to ensure even frying.
- Use a slotted spoon or tongs to transfer the fried chicken tenders to a paper towel-lined plate to drain excess oil.
- Repeat the frying process with the remaining chicken tenders.
6. Serving:
- Serve the Church's chicken tenders hot and enjoy them with your favorite dipping sauces.
Remember to exercise caution while deep frying, and be sure to follow safe food handling practices.