Monday, December 23, 2013

Double Dip Tenders

Double Dip Tenders


2 lbs. raw chicken tenders, rinsed
3 cups of all purpose flour
½ cup of milk
1 tbsp of onion powder
1 tbsp of garlic powder
1 tbsp of white pepper
1 tbsp of seasoned salt
1 tbsp of ground paprika
1 tsp of black pepper
1 egg


Preheat a deep fryer to 350 degrees.
Cover either a large plate or sheet pan with wax paper and set aside.
In, a large bowl mix together milk and egg set aside.
Mix together all seasonings and flour in a large bowl.  Evenly divide seasoned flour into two bowls or on two plates then set aside.
Lightly dust the tenders in the first divided seasoned flour mix.
Next coat tenders into the egg/milk mixture, and then evenly coat tenders in the second divided seasoned flour mix.
Place coated tenders onto wax paper cover pan/plate.
Dip tenders back into the egg/milk mixture, and carefully coat tenders.  Then lightly coat tenders again in the seasoned flour mix for a second time.
Place double dipped tenders back onto the wax paper covered pan/plate.  Then place tenders into the refrigerator for 25 minutes.
Add tenders in small amounts into the deep fryer and cook for 7 to 10 minutes or until golden brown.
Drain grease from tenders on a rack or paper towel covered plate.
Serve with your favorite sauces.

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