Crispy, Fried Pasture-raised Chicken Tenders Recipe

Equipment:

• Large bowl
• Whisk
• Shallow dish
• Cast iron skillet, dutch oven, or stainless steel frying pan
• Splatter screen (optional)
• Tongs
• Meat thermometer (for meat and monitoring oil temp)

Mise en Place (prep):

• Line a plate with paper towels and set aside.
• Place the chicken tenders in a large bowl.
• (Optional) Marinate for 30mins in pickle juice.
• In a separate bowl, mix together the flour, salt, black pepper, garlic powder, onion powder, and paprika.
• In another shallow dish, whisk together the eggs.
• In a separate shallow dish, mix together the breadcrumbs.
• Fill a deep pan (this is recommended for deep frying so you don’t make a mess) with enough oil to submerge your chicken tenders in. You can use less oil to partially submerge for a more shallow pan fry, if using a skillet.
• Heat the oil over medium-high heat until it reaches 350°F.

Instructions:

1. Dredge each chicken tender in the flour mixture, shaking off any excess. Dip into the beaten eggs, and then into the breadcrumbs, making sure to coat evenly.
2. Carefully add the chicken tenders to the hot oil, working in batches if necessary, and cook for 3-4 minutes on each side or until golden brown and the internal temperature reaches 150°F.
3. Remove the chicken tenders from the pan and drain on the paper towel-lined plate.
4. Season to taste with more sea salt immediately after removing from hot oil, if necessary.
5. Serve hot with your favorite dipping sauces. We recommend honey mustard!

Tips:

• For extra crunch, try doubling the breadcrumb coating by dipping the tenders in the egg mixture and then back in the breadcrumbs a second time.
• For extra crispiness, try adding 1 tablespoon of corn starch to the seasoned flour mixture.
• To add some extra flavor, try mixing different seasonings into the breadcrumb mixture, such as dried herbs or spices.
• For a gluten-free option, use gluten-free breadcrumbs and flour.
• To add an extra tangy flavor, try marinating the chicken tenders in pickle brine for 30 minutes before coating with the egg and breadcrumb mixture. The pickle brine will infuse the chicken with a delicious flavor that pairs well with the crispy breadcrumb coating.

Notes:

Cooking your chicken to a temperature of 150°F rather than 165°F results in tender and juicy chicken, instead of dry and overcooked chicken. This method is preferred by many chefs and home cooks alike, as it ensures the chicken stays moist and flavorful.

When frying, we recommend using traditional animal fats like 100% grass-fed tallow or ghee (clarified butter), pasture-raised lard or other healthy oils such as olive oil (yes you CAN fry in olive oil), avocado oil, peanut oil, or “high oleic” sunflower oil instead of vegetable oil.

Vegetable oils like canola, soy, corn, and safflower oil are high in unstable polyunsaturated fats and produce harmful free radicals when heated. The oils/fats we recommend can handle the heat of frying and are much better choices. Animal fats are of course the most traditional choice and will also add great flavor to whatever you are frying! These types of fats are typically more expensive but remember you can strain these with a coffee filter and save your oil to be used again and again as long as you make sure to not let the oil burn!

Enjoy your delicious fried pasture-raised chicken tenders!