Chicken Tenders With Sweet & Spicy Dipping Sauce
Created by LindasBusyKitchen on February 17, 2015
- Servings: 3
- Prep Time: 20-25m
- Cook Time: 25-30m
- Recipe #17432
Ingredients
- FOR SAUCE
- 2 tablespoons mayonnaise
- 1 tablespoons whole grain mustard
- 1 teaspoon yellow mustard
- 1 teaspoon honey
- Hot sauce (3 to 4 dashes)
- FOR CHICKEN
- 1 pound chicken breast (tenderloins)
- Juice (3 tablespoons juice, from a jar of sweet banana pepper rings)
- 1 tablespoon hot sauce
- 1 large egg
- 1 cup all-purpose flour
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika (smoked)
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Vegetable oil, for frying
How to Make
-
SAUCE
-
Step 1: Whisk together in a small bowl, cover and put in the fridge for 1 hour.
-
CHICKEN
-
Step 2: Place the chicken in a bowl, and add the sweet banana pepper juice and hot sauce. Stir around, cover, and place in the fridge for 1 hour.
-
Step 3: Remove the chicken to a plate, and add the egg to the remaining marinade, and whisk together, set aside.
-
Step 4: Combine the flour and seasonings on a plate.
-
Step 5: Take each chicken strip and dredge in the flour mixture, then into the marinade/egg mixture, then back through the flour.
-
Step 6: Place on a plate, repeat with remaining chicken.
-
Step 7: Heat 1/2" oil to 350 degrees F.
-
Step 8: Carefully drop the chicken strips (working in batches of 4-5 strips at a time) into the oil, and fry until golden brown on one side.
-
Step 9: Turn and fry the other side (about 3-4 minutes per side).
-
Step 10: Place on a cooling rack, over a baking sheet, and put in the oven at 275 degrees F, to stay warm while frying the remaining chicken.
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Step 11: Serve with the dipping sauce.
Nutritional Facts
- Serving Size: 1 (762.4 g)
- Calories 961.8
- Total Fat - 12.6 g
- Saturated Fat - 2.9 g
- Cholesterol - 652.3 mg
- Sodium - 564.8 mg
- Total Carbohydrate - 171.6 g
- Dietary Fiber - 4.8 g
- Sugars - 37.9 g
- Protein - 61.3 g
- Calcium - 150.1 mg
- Iron - 10.9 mg
- Vitamin C - 74.8 mg
- Thiamin - 0.6 mg