These extra-crispy fried chicken tender strips are sure to satisfy even your pickiest eater! Enjoy with dipping sauces like honey or honey mustard, or eat them plain!
Ingredients
- ½ cups all-purpose flour: 1 piece
- salt: 0.75 tsp
- ground black pepper: 0.5 tsp
- eggs: 2 piece
- water: 4 Tbsp
- ½ pounds boneless, skinless chicken breast tenders: 1 piece
- vegetable oil for frying: 2 cups (or as needed)
Metric Conversion
Stages of cooking
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Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
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Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
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Let strips sit for 5 minutes to allow flour to set.
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Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
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Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Place strips on a paper towel-lined plate to drain excess grease.
