Recipe: Chicken Tenders

Name: Chicken Tenders
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6 servings
Ingredients: 4 beautiful chicken fillets (750 to 800 g (28 oz)); 160 g (5.75 oz) unsweetened corn flakes (important); 2 tablespoons strong mustard (50 g (1.75 oz)); 2 tablespoons honey (50 g (1.75 oz)); 60 g (2.1 oz) flour; 2 teaspoons smoked paprika; 1.5 teaspoons garlic powder; 2 large eggs; 50 cl (2.1 cups) frying oil; Fine salt and freshly ground pepper

By Le frisou 29 Be the first to rate

Prep 30 min

Cook 5 min

Total 35 min

Servings 6 serv.

Delicious chicken tenders are not a French culinary specialty, they come from American fast-food restaurants. Originally, the term "tender" refers to a delicate area of the chicken fillet, called the "tenderloin". These crispy and golden tenders conquered the United States in the 1970s-1980s, before being adopted by fast-food chains across the globe.

Recette Chicken Tenders - Recette de chef — Photo: https://www.la-popote-et-la-boulange-de-nanard.com/tenders-de-poulet-1

Ingredients for 6 servings

Adjust for

servings

4 beautiful chicken fillets (750 to 800 g (28 oz))
160 g (5.75 oz) unsweetened corn flakes (important)
2 tablespoons strong mustard (50 g (1.75 oz))
2 tablespoons honey (50 g (1.75 oz))
60 g (2.1 oz) flour
2 teaspoons smoked paprika
1.5 teaspoons garlic powder
2 large eggs
50 cl (2.1 cups) frying oil
Fine salt and freshly ground pepper

Step-by-step directions

1 Remove any fat residue from the chicken fillets. Then cut them into fairly thick sticks.

2 Place them in a mixing bowl, season with fine salt and freshly ground pepper then add the garlic powder. Mix well with your fingers.

3 Crush the corn flakes into crumbs in a freezer bag using a rolling pin. Put them in a shallow dish.

4 In another dish, crack the eggs. Beat them with the mustard, honey and smoked paprika.

5 Put the flour in a freezer bag.

6 Gather all the breading elements: the flour, the beaten eggs and the corn flake crumbs.

7 Put six pieces of chicken in the flour. Shake the bag to coat all the pieces well.

8 Shake with your fingers to remove excess flour then place the pieces in the eggs. Coat them well on all sides.

9 Then toss into the corn flake crumbs. Coat them thoroughly.

10 Place the tenders one by one on a parchment-lined baking sheet. Cover with plastic wrap, then refrigerate until cooking.

11 Heat the oil in a sauté pan to 180 °C (355°F).

12 Preheat the oven to 130 °C (265°F).

13 Plunge eight tenders into the hot oil. Cook for 2 to 3 minutes, flip them over then cook for another 2 minutes. They should be golden and crispy.

14 Place the chicken pieces on paper towel to remove excess oil.

15 Keep them warm in a dish in the oven at 140 °C (285°F) as you finish cooking.

16 Serve the tenders piping hot.

Chef's tip

To vary from the usual fries or potatoes served as a side to this dish, I made delicious two-cheese potato cakes. I prepared my tenders in the afternoon, leaving only the cooking to do in the evening, at the last moment. Perfect for enjoying the evening with my guests.