Recipe: Tasty TX's Style ~ Fried Chicken Tenders

TX's Style ~ Fried Chicken Tenders. Great recipe for TX's Style ~ Fried Chicken Tenders. I have a secret I am going to share with you. All of the searches I have seen online or in cookbooks, have never had this one ingredient.

Dip chicken in egg mixture, then coat with cracker crumbs. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely. Drain the brined chicken and rinse out the bowl it brine was in. You can have TX's Style ~ Fried Chicken Tenders using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of TX's Style ~ Fried Chicken Tenders

1. It's 6 each of chicken tenders thawed out.
2. It's of For the breading.
3. You need 1/2 cup of all-purpose flour.
4. Prepare 1/2 cup of 'fat free' evaporated milk.
5. You need 3 of pat's cut from salted stick butter.
6. Prepare 1 tbsp of Morton Season Salt, give or take depending on you taste.

I have always loved fried chicken tenders and this is the perfect recipe!!! - some quick help tips are, you dont have to use tenders, you can use chicken breasts, boneless or debone at home (deboning your own saves $$ and thats all tenders are, the "filet" cut of the breast thats been deboned and they charge an arm and a leg for) then cut into strips. A great easy recipe and perfect for a party too! There's nothing quite like a juicy, crispy fried chicken tender! Apart from them being homemade of course.

TX's Style ~ Fried Chicken Tenders instructions

1. Preheat oven 350°.
2. Place milk in one bowl.
3. In a seperate bowl mix flour and season salt.
4. Cover a sheet pan with foil, for easy clean up afterwards.
5. Place chicken in milk, one at a time coat each tender with the flour mixture and place on foil, arrange chicken so they are all together - keeps the butter on and around the chicken.
6. Cut a pat of butter in half and place each of them on 1 chicken tender, repeat.
7. Bake on center rack for 45 min to an hour, depending on how well your oven bakes, gas oven - shorter baking time.

The trick to getting the chicken tenders crispy on the outside and still juicy inside to to make sure you have the oil at the. Dip the tenders in the egg mixture and drain excess. Dredge the chicken tenders in the flour a second time and set them on a plate. This will help the coating stick to the chicken better. All white-meat chicken tenders dipped in buttermilk batter, then hand-breaded, golden-fried, and served with choice of BBQ sauce, Honey Mustard or Ranch dressing.