OK, first things first. You have to make a batch of the Chicken Scratch seasoning that I make these chicken tenders with. I promise you will love it. If it ever had feathers on it, I put Chicken Scratch on it. Period. I posted a few recipes below that also use the Chicken Scratch... ya know, to try to lure you in to making some :)
I don’t fry often because deep-frying anything is time consuming, expensive, fattening and messy but the great thing about these chicken tenders is that you’re really just pan-frying them. You just use enough oil to cook the tenders on each side - you don’t have to submerge them in the oil. Chicken tenders are great for this cooking method because they’re light enough that they won’t sink to the bottom of the pan and burn and they are small enough to cook quickly.
Pan-Fried Chicken Tenders
1 pound chicken tenderloins
2 tablespoons Chicken Scratch, divided (recipe below)
1/4 cup milk
1/4 cup hot sauce
1 cup all-purpose flour
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
Season chicken with 1 tablespoon Chicken Scratch; set aside.
Whisk egg, milk and hot sauce in a shallow bowl; set aside.
Combine remaining 1 tablespoon Chicken Scratch, flour, black pepper and dry mustard in a shallow bowl; set aside.
Working in batches, dip seasoned chicken in egg wash then toss to coat in flour mixture. Place chicken on a cooling rack or plate lined with wax paper and refrigerate until ready to use. Allowing them to rest a bit will help the breading stick to the chicken tenders.
Heat 1 inch of vegetable oil in a large cast iron skillet until temperature reaches 335-340 degrees. Fry the chicken until golden brown and crispy, turning once (about 5 minutes) then drain on cooling rack or paper towels.
Serve with honey mustard or your favorite dipping sauce. P.S.... I have it on good authority that Chick-fil-A Sauce is just honey mustard with a little barbeque sauce mixed in.
This is a seasoning mix I came up with years ago that I use each and every time I cook chicken. For more recipes using Chicken Scratch, click here.
3 tablespoons salt
3 tablespoons paprika
3 tablespoons garlic powder
1 tablespoon dried thyme
1 tablespoon white pepper
1 tablespoon black pepper
1 tablespoon cayenne pepper*
1 tablespoon onion powder
Mix all ingredients together and store in an airtight container. I keep mine in a large used spice container that still has its shaker top for easy use. Season chicken or other poultry LIBERALLY with mix (this is made with less than 25% salt so you can rock it out!)
*if you prefer a Southwest vibe, use chili powder instead