Chicken tenders with crispy cut and swirly fries recipe
Crispy on the outside, juicy in the inside, this homemade chicken tenders are full of flavor and with super crispy fries that everyone will love. you can use any of this two recipes
Ingredients
500g tender chicken breast from Seara
Salt and pepper as needed
Canola oil for frying
½ 2 cups all-purpose flour, divided
2 Large eggs
1 tablespoon hot sauce (optional)
¼ cup whole milk
2 cups thin crackers, crushed
300g crispy cut potato fries from Seara
300g swirly potato fries from Seara
Ketchup, mayonnaise or any other preferred dipping for serving
Crispy Chicken Tenders & Oven Fries
Ingredients
1 pound Yukon Gold potatoes
1/4 cup olive oil
kosher salt
black pepper
1 pound boneless, skinless chicken breast
4 ounces unsalted butter 1 stick
1 box Stovetop Herb Stuffing
1/2 cup parmesan cheese grated or shredded
2 tablespoon dried Italian seasoning
nonstick cooking spray
Your favorite dippings sauces
Preparation
Preheat oven to 400 degrees F. Fill a large bowl with very cold water. Prepare two baking sheets with parchment paper (if not non-stick). One for fries, one for chicken tenders
Wash and dry potatoes. Cut potatoes into planks by slicing vertically down the potato thinly. Once planks have been made, cut potatoes into a fry or matchstick shape. Place cut fries into cold water to prevent oxidation (potatoes turning brown). Fries that are cut thinner get crispier and take less time to cook!
Drain off the water from the potatoes, add them to sheets of paper towels or a dish towel and pat dry. Add fries back to empty bowl and toss with olive oil, salt and pepper.
Lay fries out in an even layer and bake until fries are crisp on the outside and soft on the inside about 15-20 minutes. Start with a 10 minute timer, rotating the sheet and tossing the fries.
Place chicken breasts on a cutting board and make slices across the breast (width-wise) making 1/2 inch thick slices. Repeat until all chicken has been cut. Season chicken with salt and pepper.
In a shallow bowl, add herb stuffing, parmesan cheese, and dried herbs. Mix with a fork to combine. In another shallow bowl add melted butter.
Bread the chicken using an assembly line. Try to keep one hand for wet ingredients, and one hand for dry. Take a piece of chicken, dip both sides in butter, then place in the breading and press to coat. Place each piece on the prepared baking sheet and continue with remaining chicken making sure to leave space between each piece.
Place baking sheet in oven and bake until they are golden brown and you can hear a light sizzling sound. The internal temperature should reach 165 degrees F on an instant read thermometer, about 20-30 minutes.
To serve, place finished fries and chicken tenders on a plate and enjoy with your favorite dipping sauce.
Betterstill you can still follow the instructions below
Instructions:
Place the chicken in a big bowl and season with salt and pepper and set aside.
Pour generously cooking oil into a deep skillet and heat on medium-high heat.
Combine 1 cup of flour and some salt in a medium bowl.
Beat eggs, hot sauce and milk in another medium bowl.
Combine the crackers and rest of flour in a third medium bowl.
One at a time, place a piece of chicken tender in the first dry mix (flour and salt), making sure it is evenly coated. Shake off excess flour.
Dip it in the wet mix (egg and milk) and allow excess to drip off.
Place in the second dry mix (crackers and flour) and thoroughly cover with cracker mixture. Press gently to ensure crackers stick.
Carefully place chicken in hot oil and fry for 5-6 minutes then turn and keep frying for 4 more minutes. Place the fried tenders on paper towel to cool down.
In another frying pan at the same time, heat some vegetable oil and fry some crispy cut fries and swirly fries to golden color and crisps. Remove and place them on a plate lined with kitchen paper to absorb any excess oil.
Place the chicken tenders and fries on a big serving plate and serve immediately with desired dipping.
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