Sea Salt & Vinegar Chicken Tenders ~Ooooh Yeah
Recipe: #23131
March 14, 2016
Categories: Snacks, Chicken, Appetizers, Game/Sports Day Halloween, July 4th, Picnic, St Patricks Day, Deep Fry, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Chicken Dinner, more
"One bite of these tasty chicken strips and you will begging for more. They are the perfect appetizer served with #recipe683. This will serve 4-6 as an appetizer or 2 as a main course."
Ingredients
Nutritional
- Serving Size: 1 (163.5 g)
- Calories 143.8
- Total Fat - 2.6 g
- Saturated Fat - 0.7 g
- Cholesterol - 272.2 mg
- Sodium - 119.1 mg
- Total Carbohydrate - 6.9 g
- Dietary Fiber - 0.7 g
- Sugars - 0.2 g
- Protein - 20.9 g
- Calcium - 38.5 mg
- Iron - 3.8 mg
- Vitamin C - 7.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place the chicken tenders in a re-sealable plastic bag along with the apple cider vinegar and salt, swish to coat chicken evenly; refrigerate for 2 hours.
Step 2
Pulverize the chips into a flour consistency in a blender or food processor, scrape the sides to make sure you have all the mixture and pour into a large re-sealable plastic bag.
Step 3
Add the flour and salt and vinegar popcorn seasoning to the bag and shake to mix well.
Step 4
Add enough oil to a skillet to come up about 1/4" of the sides and bring to medium-high heat.
Step 5
In the meantime, remove the chicken tenders from marinade and place in the coating mixture; seal bag and shake to coat the chicken well.
Step 6
Remove the coated chicken pieces and cook until golden brown on both sides, about 5 minutes per side depending on thickness of chicken pieces, until no longer pink in the middle. (Shake skillet every so often so chicken pieces do not stick)
Step 7
Remove from skillet and place them on a paper towel to absorb the excess oil.
Step 8
Serve with http://www.recipezazz.com/recipe/moms-veggie-dip-683.
Step 9
Enjoy!
Tips
No special items needed.