Ingredients: |
Ingredients: 2 large boneless skinless chicken breasts
Kosher Salt + Pepper
3 egg whites
48 oz. canola oil, for frying
BREADING
1 cup all-purpose flour
1/3 cup breadcrumbs,, plain or Italian
1 ½ teaspoons seasoned salt
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 teaspoon black pepper
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Directions: |
Directions:Cut the chicken breast into strips that are about ¾ inch thick and 5 inches long. Pat completely dry and season with salt and pepper.
Optional Step #1: Dry brine the seasoned chicken breast by letting it sit uncovered in the fridge for 4 hours on the bottom shelf. This keeps it dry on the outside which allows the breading to stick to it well. It also allows the salt to penetrate through the chicken which allows the inside to become juicy, tender, and flavorful.
Optional Step #2: If possible, remove the chicken from the fridge 20 minutes before frying for even cooking throughout.
Combine the breading ingredients and set aside.
Crack egg whites into a small bowl, save the egg yolks for another dish if desired.
Beat the egg whites until fluffy and frothy.
Dip each piece of chicken into the egg whites, then coat it generously in the breading mix, allow every cook and cranny to get thoroughly coated.
Add oil to a dutch oven, fill it no more than halfway. Heat to 350-375 degrees. (You can also use a deep fryer.)
Fry the chicken tenders in batches of 3 so that the oil doesn’t get too cool by adding too much chicken, and so that the chicken doesn’t crowd each other.
Each will take about 4 minutes to sufficiently brown. Remove and place on paper towel lined plates to allow any excess oil to absorb. This will keep it extra crispy.
PRO TIP: Transfer chicken from paper towels to a wire rack in a 200° oven to keep them warm while you fry the remaining batches.
Ensure the internal temperature has reached 165° prior to serving. |
This recipe for Crispy Chicken Fingers is from