Crispy Chicken Tenders
Crispy chicken tenders are pan-fried, not deep-fried, and just as good for the adults at the table as for the kids. Nocellara del Belice N°11's clean, robust character holds up well to a hot pan, giving the coating an even, golden color.
Ingredients
- 1 pound chicken tenders
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup seasoned breadcrumbs
- Nocellara del Belice N°11, for frying
- Salt and pepper, to taste
Instructions
- Season the chicken tenders on both sides with salt and pepper.
- Set up a dredging station with three shallow dishes: one with flour, one with the beaten eggs, and one with the seasoned breadcrumbs.
- Coat each tender in flour first, shaking off the excess, then dip in the egg, letting the extra drip off, then press firmly into the breadcrumbs so the coating adheres well.
- Heat about 1/4 inch of Nocellara del Belice N°11 in a skillet over medium heat until a breadcrumb dropped in sizzles immediately.
- Fry the tenders in batches, 3 minutes per side, until deeply golden brown and cooked through to 165°F, don't crowd the pan.
- Transfer to a paper-towel-lined plate to drain briefly before serving.
Nutrition
Serving size
1 serving
Calories
473
Total fat
18g
Saturated fat
4g
Cholesterol
189mg
Sodium
454mg
Carbohydrates
31g
Dietary fiber
2g
Sugars
2g
Protein
43g
Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.
Frequently Asked Questions
How do I keep the breading from falling off?
Press the breadcrumbs on firmly so the coating stays put in the pan.
How do I know the oil is hot enough?
Test it with one breadcrumb first, it should sizzle immediately.
What should I serve these with?
Honey mustard or a simple marinara for dipping.
What You'll Need
Nocellara del Belice N° 11
$39.99
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