Hand-Breaded Chicken Tenders Recipe
Discover how to make succulent Hand-Breaded Chicken Tenders with this easy-to-follow recipe. Perfectly seasoned and crispy, these tenders are a family favorite. Learn the secrets to creating restaurant-quality chicken at home quickly and easily!
<ul class="ingredients-main-list">
<li class="ingredients-single-item">500g boneless skinless chicken breasts, cut into strips</li>
<li class="ingredients-single-item">240ml buttermilk</li>
<li class="ingredients-single-item">150g all-purpose flour</li>
<li class="ingredients-single-item">50g cornstarch</li>
<li class="ingredients-single-item">1 tsp paprika</li>
<li class="ingredients-single-item">1 tsp garlic powder</li>
<li class="ingredients-single-item">1/2 tsp onion powder</li>
<li class="ingredients-single-item">1/2 tsp cayenne pepper (adjust to taste)</li>
<li class="ingredients-single-item">Salt and black pepper to taste</li>
<li class="ingredients-single-item">Vegetable oil for frying</li>
</ul>
<ol class="no-list-style"">
<li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by marinating the chicken strips in the buttermilk for at least 1 hour in the refrigerator, or for best results, overnight. This process helps tenderize the chicken and adds flavor.</li>
<li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This spice mix will give your chicken tenders their signature flavor and crunch.</li>
<li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Drain the chicken from the buttermilk and dredge each strip in the flour mixture, making sure each piece is thoroughly coated. For a thicker crust, dip the floured chicken back into the buttermilk, then into the flour mixture again.</li>
<li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Heat vegetable oil in a deep fryer or a large pan to 175°C (350°F). Carefully add the chicken strips a few at a time. Do not overcrowd the pan to ensure even cooking and crispiness.</li>
<li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Fry the chicken strips for about 6 to 8 minutes, or until they are golden brown and the internal temperature reaches 75°C (165°F). Use a digital cooking thermometer for accuracy. Adjust the frying time based on the thickness of the strips.</li>
<li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Once cooked, transfer the chicken tenders to a wire rack or a plate lined with paper towels to drain any excess oil. This step will keep your chicken tenders crispy.</li>
<li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Serve the hand-breaded chicken tenders hot, with your favorite dipping sauces or as part of a meal. Enjoy the perfect balance of juicy chicken and a crispy, flavorful crust that rivals your favorite restaurant's version.</li>
</ol>
Guilty Chef FAQ for
Hardees
Hand-Breaded Chicken Tenders Recipe
What ingredients are used in Hand-Breaded Chicken Tenders from Hardees?
The main ingredients are boneless skinless chicken breasts, buttermilk, all-purpose flour, cornstarch, and various spices such as paprika, garlic powder, and cayenne pepper.
How to cook Hand-Breaded Chicken Tenders from Hardees at home?
Learn how to cook Hand-Breaded Chicken Tenders from Hardees by first marinating the chicken in buttermilk, preparing a signature spice mix with flour and seasonings, then frying the chicken strips in vegetable oil until golden brown.
Can I substitute chicken breasts with chicken thighs in this recipe?
Yes, chicken thighs can be used in place of chicken breasts. They may add more flavour due to their higher fat content but might take a bit longer to cook.
How can I ensure a crispy coating for the chicken tenders?
After breading the chicken tenders, let them rest on a wire rack for a few minutes. This will help the coating dry a bit and adhere better when frying, making the tenders crispier.
What are some good dipping sauces for chicken tenders?
Popular choices include barbecue sauce, honey mustard, ketchup, and ranch. For a spicy kick, try sriracha or buffalo sauce.
More Recipes from
Hardees
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe aims to replicate the flavour of the dish but may not be an exact match to the proprietary recipe used by the restaurant.
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