I'm struggling to find a good seasoning and breading for chicken tenders. I made a large batch today.
4# boneless skinless chicken breast
3T paprika
2T black pepper
1T salt
1T garlic
10 oz panko bread crumbs
I used a traditional 3 stage breading process. Flour, eggs, and then the bread crumbs.
I used a cast iron skillet with a layer of canola oil--enough to go halfway up the tenders and fry both sides.
The result?
I ended up with unevenly flavored chicken tenders that had a huge breadcrumb layer on the outside. There was just too much breading and not enough chicken. My concerns are that if I make the chicken thicker, I'll burn the outside before the inside gets cooked. I want to make a thinner batter, but I don't want a fried fish batter. Is there somewhere in between?
I'm wondering if there's a flour mixture that will still hold a seasoning and could be thicker than I think. Maybe something more doughy.
4# boneless skinless chicken breast
3T paprika
2T black pepper
1T salt
1T garlic
10 oz panko bread crumbs
I used a traditional 3 stage breading process. Flour, eggs, and then the bread crumbs.
I used a cast iron skillet with a layer of canola oil--enough to go halfway up the tenders and fry both sides.
The result?
I ended up with unevenly flavored chicken tenders that had a huge breadcrumb layer on the outside. There was just too much breading and not enough chicken. My concerns are that if I make the chicken thicker, I'll burn the outside before the inside gets cooked. I want to make a thinner batter, but I don't want a fried fish batter. Is there somewhere in between?
I'm wondering if there's a flour mixture that will still hold a seasoning and could be thicker than I think. Maybe something more doughy.
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