Frickin’ Delicious Fried Chicken Tenders
- 1.5# chicken tenders or chicken breasts cut to the size you’d like
- 2 cups RylieCakes Biscuit Mix
- ½ tsp salt
- 1 tsp pepper
- 1 tsp cayenne
- 1 bag (15oz) of Jaunitas Chilipeno Chips
- 1 bag (3.25oz) of Baken-ets Hot n’ Spicy Pork Rinds
- 12 oz toasted rice cereal (be sure there is no “malt” in the ingredients)
- 3 eggs + 3 Tbsp buttermilk
Prep fryer with oil and set to 350°F. I use a Cuisinart Compact 1.1 Liter Fryer. You can also prepare a pan with oil; however, if using pan method do not heat until ready to cook chicken.
- If you bought chicken breasts, cut to desired strip size. Keep in mind that the thicker they are, the longer they will take to fry but if they are too thin, you’re chicken tenders will be super dry. Store bought tenders are typically a great size + always easy because there’s no cutting involved!
- Place Biscuit Mix, salt, pepper, and cayenne in a gallon ziploc with and shake it up. Then add chicken tenders and shake it up again. Make sure all tenders are thoroughly coated in flour mixture; then place ziploc in the refrigerator.
- In a food processor, combine Jaunitas, Baken-ets, and toasted rice cereal. Pulse until a fine crumb forms. I like to leave a few pea size chunks for texture. Portion half into a medium sized bowl for step #6. The remaining half is extra.
- Whisk together eggs and buttermilk in a separate medium sized bowl.
- Prepare a sheet pan lined with parchment to begin dredging.
- Remove chicken from the refrigerator. Dip strips fully into egg mixture and then hold above bowl to allow excess liquid to drip off. Then dip into crumb mixture – thoroughly coat each tender and place on parchment. Continue this process until all tenders are coated. If you need more crumbs, go ahead and add some of your extras to the bowl. Once all tenders are coated, place sheet pan in the refrigerator for 20 minutes.
- If you are using a pan of oil on the stove for frying, now is the time to heat your oil. If you are using a home fryer, it should be heated to temp by now.
- Remove chicken tenders from the refrigerator and fry according to pan or fryer size. For example, my fryer is able to fry 3 chicken tenders at a time. Do not overcrowd your frying oil, as you won’t get crisp edges on all sides! Tenders take about 2 to 2.5 minutes per side. Keep in mind times vary a little more on the stovetop as the oil isn’t always exactly 350°F.
- Once cooked, use tongs to place on paper towels to help absorb any extra oils.
- You can coat tenders in your favorite sauce (i.e. a hot sauce or sweet sauce) or just dip them in ranch dressing, bleu cheese dressing, or ketchup 🙂 Either way, they’re frickin’ delicious!