RECIPE: Southern Fried Chicken Tenders

This is comfort food at its best! Here are the basic steps to cook fried chicken to perfection. Starting with thin, regularly shaped chicken tenders is a good idea if you are a newbie. You can graduate to cutting up a whole bird later if you like!

Ingredients:

1 package Chicken Tenders ~ 1.25 lbs, 10-12 tenders
1 egg
½ c milk
1 c flour (Need gluten free? Try the blend listed at the end of the ingredients)

Oil—Quantity will vary with your pan size. Your choice will make a difference in how delicate the crispy breading turns out.  For best results:
Lard—King of fried chicken
Vegetable Shortening—You know Crisco. Spectrum makes a non-GMO version.
Coconut Oil—Great crust, will impart some coconut flavor to your chicken
Avoid Olive Oil

Salt and pepper to taste

Flour Alternative:  This gluten-free, lectin-free blend works great for frying
½ c cassava flour
½ c tapioca flour (aka tapioca starch)
½ c almond flour

Tools:

Tongs for turning chicken
Electric skillets work great for heat control, or use your favorite stove-top frying pan
Meat thermometer

Instructions:

1. In a small bowl, whisk together milk and egg.
2. In a separate bowl or ziplock bag, add flour.
3. Dip tenders in egg mixture, soaking them thoroughly.
4. Drag wet tenders through your flour, or place in bag and shake. Raw tenders should be fully coated in flour.
5. Add oil to skillet. A 9-inch pan needs about 1 cup of oil. Your goal is to have enough oil to cover ¼ or ½ way up the meat you are cooking.
6. Heat oil in skillet to 325°F to begin. Flick a drop of water with flour in it to see if it sizzles.
7. Lay meat in skillet leaving spaces between each cut to allow them to cook well.
8. Watch your heat settings. If the grease seems to sizzle with more vigor over time, turn your heat down 25 degrees or so.  Avoid causing smoke from too much heat.
9. Turn meat when lightly golden, about 2 min per side. Handle gently, and you may have to turn multiple times.
10. Cook to an internal temperature of 160°F, remove from heat, and allow to rest.
11. Add salt and pepper to your freshly cooked chicken. (Adding at the end allows you to better control the amount of seasoning vs mixing it with the flour at the beginning.)
12. Lay a few paper towels at the bottom of the bowl or plate you are using to serve your fried chicken to absorb extra oil and keep the bottom pieces crispy. 
*Insiders Note* For future frying, if you choose to fry larger pieces like legs and breasts, you’ll need to add more oil to your pan.




Crowding your pan with meat will inhibit even cooking.  Leave space, and turn the tenders as they become golden brown.  The oil should sizzle with vigor but not cause smoke.