Chicken Tenders

The Cumulation of all my culinary skills.

Why It Works

Using tenders (i.e. tenderloins) is tricky because they have a line of cartilage down the middle and a protective skin that separates the muscle from the breast meat. The skin must be removed for breading adhesion, but some like the cartilage presence. If keeping, at least remove the connective part of the cartilage at the head of the tender with a chefs knife or shears.

This is a batter and bread technique, in comparison to southern three stage breading. This provides the best of both worlds (good adhesion, and good crunch).

The last secret is the baking powder, which giving lift and crunch. Remember, surface area and air equals crunch.

Pairings

Fries, Ranch, Ketchup

Used in Other Recipes

Dan's big game day box.

References

https://dinnerthendessert.com/super-crispy-chicken-tenders/

https://www.youtube.com/watch?time_continue=1&v=n5nKYqvu29w&embeds_referring_euri=https%3A%2F%2Fwww.google.com%2Fsearch%3Fq%3Dkenji%2Bcrispy%2Bchicken%2B%26num%3D10%26sca_esv%3Dbf7d34be7343ee42%26rlz%3D1C1GCEB_enUS979US979%26sxsrf%3DAE3TifPkUrq&source_ve_path=Mjg2NjY