Jo's Chicken Tenders
Updated: Apr 15, 2022
I love making these, the ultimate comfort food, incredibly moreish and as close to the fried chicken shop / KFC as I can get without a pressure fryer. Give these a go, they won't disappoint and you'll be making more! I tend to serve mine with leftover Sunday chicken gravy, Sweet Louisiana BBQ sauce and of course my amazing homemade skinny fries!
Chicken Breast Mini Fillets
Buttermilk (enough to cover the chicken)
Rock salt and pepper
The key to a good chicken tender, for me, firstly is the marinade, this helps to soften the chicken and keeps it moist, but also to help the flour coating stick! Secondly, in order to get that KFC / Chicken Shop flavour, you need to really season your flour well, and then you need to season it again!
So to start, take your chicken mini breast fillets, trim off any excess fat or sinus, and then pop these into a bowl with your buttermilk. Season this with rock salt and pepper and ensure all the chicken is covered well. Then pop the bowl into the fridge for 3-4 hours. Once the times up we need to take these out of the fridge and grab another bowl and add to this a good amount of plain flour. Now to this, we will add all of our seasonings. Work with the amounts below, and then mix the flour and the seasonings together and go back and add another little shake/pinch of each seasoning and give it a final mix.
250g Plain Flour (this is enough for a pack of mini breast fillets)
2 Tbsp Oregano
2 Tbsp Italian Herbs
2 Tbsp Garlic Granules
1 Tbsp Paprika
1 Tbsp Smoked Paprika
A good amount of Rock Salt
A good few twists of black pepper
Once the flour is ready, dredge the chicken in the flour and coat well, ensuring the entire fillet is coated. You want to fry these right after coating in the seasoned flour at 190C for around 6 mins. You can check if they are cooked by cutting open a mini fillet right into the middle and checking it's not pink. Make sure you give them a good season with rock salt at the end as well :)