Made these last week

"WesBarton89 - The Way to Santa Fe" (wesbarton89) 11/01/2014 at 00:28 • Filed to: None

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Homemade chicken tenders. Never made them before. I took boneless, skinless chicken breast, cut it into strips, did my own coating using a mix of spices. One special batch had buffalo sauce basted on it with a cool ranch dorito breading. The dorito batch i baked and the other i fried. Quite delicious. I can post the exact recipe if anybody wants it.

Laird Andrew Neby Bradleigh > WesBarton89 - The Way to Santa Fe 11/01/2014 at 00:56

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"I can post the exact recipe if anybody wants it." IF?? COME ONE DUDE, wants, needs, must have.

desertdog5051 > WesBarton89 - The Way to Santa Fe 11/01/2014 at 01:01

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Nope. Will be over tomorrow evening with chicken and some beer. You can show me how you made it. Do I need to bring anything else?

Satoshi "Zipang" Katsura > WesBarton89 - The Way to Santa Fe 11/01/2014 at 01:10

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If this is better than KFC, POST.

If not...

POST.

WesBarton89 - The Way to Santa Fe > Satoshi "Zipang" Katsura 11/01/2014 at 14:29

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I would not call it better than KFC, but here's the recipe for both kinds...

Take some boneless skinless chicken breasts. and cut them into strips. I used about 4-5lbs of chicken for this recipe. Depending on how many people you're cooking for, you can adjust that amount.

Take two eggs, and some milk (2 cups or so), and put into a bowl or pyrex dish, use a whisk or fork until completely mixed together. Not a plate, obviously. Take a medium-large ziploc bag, fill 2/3 of the way with flour, mix with seasonings. (I used paprika, oregano, meat tenderizer, montreal chicken, poultry seasoning, garlic, and season salt, but you can adjust). Dip the raw chicken into the egg/milk coating, and cover lightly. Remove the chicken, and place it into the ziploc bag. Seal the bag tightly. Shake the chicken around until completely coated. This is where the two recipes deviate.

For the frying part, lightly coat the frying pain in vegetable oil. Turn the heat up to 6 or 7 on the range. Fry until thoroughly cooked and golden brown on both sides. You can serve with a dipping sauce of choice.

If you're baking, put the chicken in an aluminum-foil wrapped baking pan. Take a marinade brush and spread buffalo sauce liberally over the chicken. Once covered in sauce, take cool ranch Doritos, crush into tiny pieces, and spread over the chicken until covered. Bake at 350*F or so until thoroughly cooked. Enjoy.

WesBarton89 - The Way to Santa Fe > Laird Andrew Neby Bradleigh 11/01/2014 at 14:30

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Take some boneless skinless chicken breasts. and cut them into strips. I used about 4-5lbs of chicken for this recipe. Depending on how many people you're cooking for, you can adjust that amount.

Take two eggs, and some milk (2 cups or so), and put into a bowl or pyrex dish, use a whisk or fork until completely mixed together. Not a plate, obviously. Take a medium-large ziploc bag, fill 2/3 of the way with flour, mix with seasonings. (I used paprika, oregano, meat tenderizer, montreal chicken, poultry seasoning, garlic, and season salt, but you can adjust). Dip the raw chicken into the egg/milk coating, and cover lightly. Remove the chicken, and place it into the ziploc bag. Seal the bag tightly. Shake the chicken around until completely coated. This is where the two recipes deviate.

For the frying part, lightly coat the frying pain in vegetable oil. Turn the heat up to 6 or 7 on the range. Fry until thoroughly cooked and golden brown on both sides. You can serve with a dipping sauce of choice.

If you're baking, put the chicken in an aluminum-foil wrapped baking pan. Take a marinade brush and spread buffalo sauce liberally over the chicken. Once covered in sauce, take cool ranch Doritos, crush into tiny pieces, and spread over the chicken until covered. Bake at 350*F or so until thoroughly cooked. Enjoy.

WesBarton89 - The Way to Santa Fe > desertdog5051 11/01/2014 at 14:30

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More beer.

dr861 > WesBarton89 - The Way to Santa Fe 11/01/2014 at 21:03

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If you want the breading to stick better so you don't have naked spots, dip the chicken in flour first, then egg, then the dorito/seasoned breading mixture. Then fry. The flour helps the egg stick, the more egg sticks, the more breading sticks.

WesBarton89 - The Way to Santa Fe > dr861 11/01/2014 at 21:07

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That's a good thought. I will try it that way next time. Yeah, there were a bit too many naked spots on it. It was really good, but it annoyed me a little.

dr861 > WesBarton89 - The Way to Santa Fe 11/01/2014 at 21:09

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No prob! That's the secret for breading everything. Flour, then egg, then breading, whatever it may be. Also, if you do it all on dishes, one at a time, it's better than using the shake and bake method. It takes more time, and it's a little messy, but worth it for the result.