LAYDEEBUG I love this 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. receipe is very good a little bland added 1 tsp garlic pepper and 1 tsp poultry seasoning. Rating: 3 stars I don't have a deep fryer, so did them on top of the stove in hot oil.
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5 12 of 31 Photos of Rating: 5 stars I Made It 0.2mg 7 of 31
These were great fingers.
9 of 31 The internal temperature of the breast should be at least 165 degrees Fahrenheit before consumption.
175 Amina Rating: 5 stars Meat and Poultry I thought this was a good recipe. Allow the chicken to rest for 10 to 20 minutes before serving.Is the Coronavirus Crisis Increasing America's Drug Overdoses?Fact Check: What Power Does the President Really Have Over State Governors?Festival of Sacrifice: The Past and Present of the Islamic Holiday of Eid al-AdhaHow Worried Should We Be About the Saharan Dust Cloud’s Arrival?Has the Time Come to Abolish the Electoral College?Is the Coronavirus Crisis Increasing America's Drug Overdoses?Fact Check: What Power Does the President Really Have Over State Governors?Festival of Sacrifice: The Past and Present of the Islamic Holiday of Eid al-AdhaHow Worried Should We Be About the Saharan Dust Cloud’s Arrival? mrscallihan825 These came out great! Would use again. ambercooks The easiest way to prepare them is to deep fry them, unseasoned and without batter, at 350F for 8 to 10 minutes, or until the internal temperature is 165F. Over a medium-high flame, heat the oil to 375 F. Test the oil to make sure it's hot.
You can use a wok or any pan that’s tall enough to hold two to three inches of hot oil with room to spare. COURTNEY RUNK Rating: 5 stars
No problem! Nakitta Graham After 5 minutes turn your chicken with tongs do not poke with a Rating: 5 stars fork.
Rating: 5 stars Not very flavorful, if I would make again would use more spices. 13 of 31 chele I also pan-fried with no trouble!
They did need a little more flavor so I added seasoned salt to the bread crumbs and they tasted really good! These are good leftovers as well and my boyfriend likes to add them to his salads. 2 quarts oil for frying put flour in a zip lock shake a few pieces at a time, lay them out and when done then dip in egg and -- italian bread crumbs are great, but if you're out: try crushed corn flakes, ritz crakers, saltines and my favorite, croutons and put those in a zip lock as well shaking just a piece or two at a time to cover.
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