Chicken Tenders

Chicken Tenders

Chicken fingers, chicken tenders or chicken goujon are deep fried breaded chicken meat served with a variety of different dipping sauces like mayonnaise, ketchup, barbecue sauce, blue cheese dressing, ranch dressing, honey mustard, etc. The meat part is the most important part in making this as it is not just the ordinary chicken breast we are after but the white meat located on each side of the soft breast bone, this is the most tender part of the chicken breast.


Originally called Goujons these deep fried strips were originally made out of sole fish and it originated in France. Having said that this is not just seen in French cuisine but as well as in Cajun cuisine. It was introduced by the French settlers in Louisiana like their other dishes but was slightly adjusted to the available local ingredients, so instead of sole fish the American South used catfish, they also made the breading hot and spicy.

From there the cooking technique was applied by a number of cooks with chicken breast strips keeping all the original ingredients, condiments and side dishes the same. Now the chicken version became more popular than the fish hence you see them a lot in American Chinese restaurants as well as fast food like KFC.

Chicken Tenders
 
Prep time
Cook time
Total time
 
Serves: 5-6
Ingredients
Breading
  • 3 eggs, lightly beaten
  • 2 cups flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • oil
Marinade
  • 1 kg chicken tenders
  • 1 cup buttermilk
  • 1½ tsp salt
  • ½ tsp garlic powder
Instructions
  1. Combine all marinade ingredients in a bowl then set it aside for 30 minutes.
  2. Place eggs in a wide shallow bowl.
  3. In another wide shallow bowl combine flour garlic powder, cayenne, salt and freshly ground black pepper.
  4. Dip the chicken strips into the flour, then to the beaten eggs then into the flour again.
  5. Place in a prepared 180C deep fryer and cook for 6 minutes each strip or until golden brown and crispy.
  6. Remove from fryer then place in a paper tower lined plate to drain excess oil then serve with your choice of dip.

 

Chicken Tenders Wide


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12 Responses

  1. Karen says:

    Your chicken tenders look so crunchy…I would definitely enjoy munching on one as I played a game of Monopoly with you. 🙂

  2. Kristy says:

    These look fantastic. If my kids had their way, these would be a staple in our house. 🙂

  3. My children are crazy for chicken tenders. One day I will have to try your recipe but I will skip the cayenne because of the girls. This looks very tasty, Raymund!

  4. I can almost hear the crunch! I always put a bit of cayenne in my batter but not enough to be really hot. It does add something special to the final bite.

  5. suituapui says:

    My girl would love these. She loves anything deep fried. LOL!!!

  6. I may or may not have over indulged in these litte morsels before in the past. Love the tender little strips of goodness.

  7. My boys would go nuts over your delicious crispy chicken nuggets with a spicy hot sauce to dip of course. I agree these would be great on a rainy weekend board game day. We have a monopoly game for every country we have lived in so far so very fun… Take Care, BAM

  8. Love these photos and the goujon recipe perfectly captures the spirit of a great family night in! I love board games & snacks, definitely my idea of the perfect night!

  9. Becca says:

    If I dont have cayenne chili. Would you suggest chili powder or eliminating it all together. also can I use whole milk if there is no buttermilk.

    • Raymund says:

      Hi Becca, you can omit the cayenne if you don’t like it hot or if you like it hot but you do’nt have cayenne replace it with chili powder. For the buttermilk since its a key ingredient and the lactic acid in it gives it that distinct flavor, helps with the texture and has the leavening properties you can only replace it with either of the following

      1. 1 cup milk + 1 tbsp lemon juice
      2. 1 cup milk + 1/2 tbsp cream of tartar
      3. 1/4 cup milk + 3/4 cup sour cream

      Hope this helps

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