EASY CHICKEN TENDERS MY WAY

In this video i will show step by step how i make my Easy Chicken Tenders recipe. This is a easy , no fail chicken recipe.

Disclaimer : I AM NOT SPONSORED OR PAID BY ANY OF THE COMPANIES WHOSE PRODUCTS ARE SHOWN IN THIS VIDEO.

Disclaimer : I DO NOT OWN OR HAVE RIGHTS TO THE MUSIC USED IN THIS VIDEO.

Music : " Steelo Remix "

Music Producer : " MARQ " THE INFINITE " S.I.T.E. 8 MUSIC
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Video by : DeSHANTA B.
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EASY CHICKEN TENDERS MY WAY INGREDIENTS
1 OR 2 PACKAGES OF CHICKEN BREAST TENDERLOINS
FLOUR - 2 TO 3 CUPS
CORNSTARCH - 2 TO 3 TEASPOONS
WHITE VINEGAR - 1/2 CUP TO 1 CUP
CANOLA OIL - 1 - 2 CUPS OR AS NEEDED
HOT SAUCE - 2 - 3 TBLS ( TEASPOONS )
GARLIC , ONON POWDERS - 3 TO 4 TEASPOONS OR AS NEEDED
ITALIAN SEASONING - 3 - 4 TEASPOONS
** NOT SHOWN - OLIVE OIL & BLACK PEPPER ** *

MCCORMICK'S PERFECT PINCH ROTISSERIE CHICKEN SEASONING 2- 3 TEASPOONS
(ANY CHICKEN SEASONING OF YOUR CHOICE WILL WORK AS WELL )
PENZY'S SPICES SMOKED SPANISH PAPRIKA 2 - 3 TEASPOON
( ANY PAPRIKA WILL WORK WELL )
BADIA SAZON SEASONING 2 - 3 TEASPOONS
( YOUR FAVORITE CHICKEN SEASONING WILL WORK ALSO. )
2 - LARGE EGGS
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CLEANING THE CHICKEN TENDERS
USING A BOWL PLACE THE CHICKEN TENDERS INTO THE BOWL.
COVER WITH COLD WATER , FOLLOWED BY THE WHITE VINEGAR. SOAK FOR 30 MINS TO AN HOUR. THEN RINSE SEVERAL TIMES IN COLD WATER. DRAIN & PAT DRY WITH SOME PAPER TOWELS. PLACE THE CHICKEN TENDERS BACK INTO THE BOWL. YOUR CHICKEN WILL NOT TASTE LIKE VINEGAR.
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SEASONING THE CHICKEN TENDERS
ADD THE OLIVE OIL - 1 - 2 TEASPOONS
ONION & GARLIC POWDERS - 1 - 2 TEASPOONS OF EACH
SMOKED PAPRIKA - 1 - 2 TEASPOONS
SAZON - BADIA , MCCORMICKS ROTISSERIE SEASONING, 2 - 3 TEASPOONS
BLACK PEPPER & ITALIAN SEASONINGS - 1 - 2 TEASPOONS

RUB ALL OF THE SEASONINGS WELL INTO EACH CHICKEN TENDER.
** OPTIONAL **
ADD 1 -2 TEASPOONS OF EACH SEASONING TO THE CHICKEN.
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SEASONING THE FLOUR
USING A ZIPLOCK BAG OR A BOWL ADD THE FLOUR . 2 -3 CUPS
ADD 2 - 3 TEASPOONS OF CORN STARCH
ALL 1 TEASPOON OF ALL OF THE SEASONINGS USED TO SEASON THE CHICKEN.
SHAKE OR MIX ALL THE INGREDIENTS UNTIL WELL COMBINED.
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PREPARING THE EGGS
USING A BOWL ADD 2 LARGE EGGS.
ADD 2 - 3 TABLESPOONS OF YOUR FAVORITE HOT SAUCE.
WHIP FOR 5 MINUTES OR UNTIL THE EGG MIXTURE IS LIGHT & FLUFFY.
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COATING THE CHICKEN TENDERS
ADD 4 - 5 PIECES OF THE CHICKEN TO THE EGG & HOT SAUCE MIXTURE . MAKE SURE TO TURN THE CHICKEN TENDERS SEVERAL TIMES IN THE EGG MIXTURE. THIS STEP WILL HELP THE FLOUR STICK TO THE CHICKEN TENDERS.

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ADDING THE FLOUR
PLACE 3 TO 4 PIECES OF CHICKEN TENDERS INTO THE SEASONED FLOUR. MAKE SURE TO REALLY COAT THE CHICKEN THOROUGHLY WITH THE FLOUR. SHAKE OFF ANY ACCESS FLOUR & PLACE THE CHICKEN ON A PLATTER. ALLOW THE CHICKEN TO SIT FOR 15 -20 MINUTES. THIS STEP WILL GIVE THE CHICKEN TIME TO STICK TO THE CHICKEN.
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TIME 2 FRY THE TENDERS
USING A SKILLET ON MEDIUM HIGH HEAT . POUR THE OIL INTO THE SKILLET. ALLOW THE SKILLET TO BECOME HOT & BEGIN TO PLACE 5 TO 6 PIECES OF THE CHICKEN TENDERS INTO THE SKILLET.
THE CHICKEN TENDERS WILL COOK 7 TO 8 MINUTES ON EACH SIDE OR UNTIL GOLDEN BROWN.

WHEN YOUR TENDERS ARE DONE. PLACE THEM ON SOME PAPER TOWELS , BROWN PAPER BAG OR A DRAINING GRATE. THIS WILL AID IN DRAINING THE OIL OFF OF THE CHICKEN TENDERS.
CONTINUE COOKING THE TENDERS IN BATCHES & DO NOT CROWD THE SKILLET. THIS WILL ENSURE A CRISPY CHICKEN TENDER ON THE OUTSIDE. A MOIST CHICKEN ON THE INSIDE.

SERVE WITH SOME DIPPING SAUCE OR ENJOY WITH SOME VEGGIES . THIS RECIPE IS A NO FAIL RECIPE.

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