Crispy Chicken Tenders with “Everything” Seasoning Mix

Chicken tenders are a favorite of mine when it comes to frying. Though they are basically a part of the chicken breast, they don’t require cutting into portions, they are juicier and have firmer texture than that of the breast itself.

Marinating them in buttermilk and spices, enhances their juiciness and adds flavor the the otherwise fairly bland meat.

To add even more flavors, I also used mustard and spices in the egg mixture. To make the coating crispier, I used Panko breadcrumbs, along with “Everything” seasoning mix. This highly flavorful and crunchy seasoning mix, which originally is used to flavor bagels, consists of dried garlic and onion flakes, black and white sesame seeds, poppy seeds and salt – all of which added a wonderful flavor and texture to the coating.

I served the fried tenders with a tangy and spicy dip, made of yogurt, mayonnaise, preserved lemon and Zhoug, a cilantro based spicy condiment – which paired well with the crispy tenders and added another level of flavors.

The tenders are perfect for a light lunch, or as a tasty snack anytime. Try them and enjoy.

 

 

Notes:

* Buttermilk powder is mostly used for marinating chicken, but also for baking.  It is available in most stores, or online.

* “Everything” seasoning mix can be made at home, by mixing equal amounts of dried garlic and onion flakes, black and white sesame seeds, poppy seeds and salt. It is also available in most stores, or online.

* Zhoug is a cilantro based spicy condiment. Click HERE for the recipe. It is also available online.

 

Makes: 4

Prep time: 15 minutes

Marinating time: 2 hours

Frying time: 20 minutes

 

Ingredients:

2 Tbs buttermilk powder (see notes)

1 tsp fresh or dried thyme

1 tsp paprika

½ tsp salt

¼ tsp freshly ground four peppers mix

¼ tsp garlic powder

¾ cup water

1 lbs (455 grams) chicken tenders

½ cup flour

2 L eggs

1 tsp paprika

¼ tsp garlic powder

¼ tsp freshly ground four peppers mix

1 tsp Dijon mustard

2 cup Panko breadcrumbs

2 Tbs “everything” seasoning mix (see notes)

Oil for frying

For the dipping sauce:

2 Tbs mayonnaise

1 Tbs chopped preserved lemon

2 tsp Zhoug (see notes)

½ cup plain yogurt

A few drops hot sauce to taste

For serving:

Lemon wedges

Endive

 

1. Pat-dry the tenders with paper towels. In a flat container, mix the buttermilk powder, spices, salt, thyme and water. Place the tenders in the mixture, in one layer, cover and marinate for 2 hours in the fridge. Bring to room temperature before frying. Drain and discard the marinade.
2. Prepare three flat containers and place the flour in one. Mix the eggs with the spices, salt and mustard, in the second. Mix the Panko bread crumbs and “Everything” mix in the third.
3. Coat the tenders in the flour. Shake to get rid of excess flour, and dip in the egg mix, and then in the breadcrumbs mix.
4. Heat oil for shallow frying in a large frying pan, over medium-high heat.
5. Add the coated tenders, in one layer. Lower the heat to medium, and fry until golden brown on both sides. Place on paper towel, to absorb excess oil.
6. While the chicken is frying, mix all the ingredients for the dipping sauce.
7. Serve warm, with the dipping sauce, lemon wedges and endive on the side.