Sea Salt & Vinegar Chicken Tenders ~Ooooh Yeah
March 14, 2016
Categories: Dinner, Lunch, Main Dish, Snacks, Poultry, Chicken, Appetizers, North American, Easy/Beginner Cooking, Kid Pleaser, Small Batch Cooking, Entertaining, Fall/Autumn, Game/Sports Day, Halloween, July 4th, Picnic, Regional Holiday, St. Patrick's day, Summer, Winter, Weeknight Meals, Deep Fry, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Spring 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."
- 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
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.
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.
Add the flour and salt and vinegar popcorn seasoning to the bag and shake to mix well.
Add enough oil to a skillet to come up about 1/4" of the sides and bring to medium-high heat.
In the meantime, remove the chicken tenders from marinade and place in the coating mixture; seal bag and shake to coat the chicken well.
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)
Remove from skillet and place them on a paper towel to absorb the excess oil.
Serve with http://www.recipezazz.com/recipe/moms-veggie-dip-683.
Tips & Variations
No special items needed.