I am consistently making recipes that are baked chicken that is supposed to taste like fried chicken.
I know, I'm repetitive. Sorry. BUT--this recipe is the closest I have ever come to making baked chicken tenders that taste like the fried kind that you can get at virtually any restaurant/diner. They're, like, SUPER good. Especially when you serve them with mashed potatoes. Then it's just Southern comfort.*
*from a Yank who has never spent any significant time in the South.
These chicken tenders and potatoes were the first legit. meal I'd made in awhile. It was pretty nice. I should really get my heiney in gear and make these things occur more frequently (Michael would certainly be grateful).
And if you want to know how these chicken tenders taste-um...awesome? They're moist and flavorful-with just a hint of spice. You can also absolutely mix things up with the seasonings (I adjusted the original recipe slightly for my own palate--I can't deal with very spicy things so I significantly decreased the spicy factor. Feel free to re-up it if that's your thing!)
I think these will be made fairly frequently around these parts from now on!
Faux Fried Chicken Tenders
Adapted from Grandbaby Cakes
- 1 lb. chicken tenders
- 3 eggs, beaten
- 1/4 tsp. hot sauce
- 1/4 tsp. Worcestershire sauce
- 2 cups all purpose flour
- 1 tbsp. seasoned salt
- 3 tbsp. cornstarch
- 2 tsp. paprika
- black pepper, to taste
- 1/2 tsp. garlic powder
- 1 tbsp. onion powder
- 2 tbsp. milk
- 2 tbsp. vegetable or canola oil
- Preheat oven to 425F degrees. Prepare a baking sheet or large cast iron skillet by lining with parchment paper and coating in non-stick cooking spray.
- Whisk together the eggs, hot sauce and Worcesteshire sauce in a medium-small bowl.
- Combine the flour, cornstarch, and seasonings in a large bowl or paper bag. Drizzle in milk and use a fork to mix it until crumbs are created.
- Dip each chicken tender in the flour mixture, then the eggs (making sure to coat fully), and then back in the flour-thoroughly coating. Add to the prepared baking sheet. Repeat with all the chicken and then let it sit 10-15 minutes to let the coating set.
- Spray the tops of all the chicken fingers with cooking spray and then drizzle the tops of each tender with the vegetable or canola oil.
- Bake 10 minutes. Flip each chicken tender over. Bake an additional 10-15 more minutes, until cooked through.
- Serve with any dipping sauces desired and/or with some lemon.
I don't know why but I think these chicken fingers are SO pretty!
...I'm a weird person. Thinking chicken is pretty....maybe I've been blogging too long :P