Crispy Chicken Tenders and Homemade Fries

13 Jan

When it comes to frying things, it usually reminds me of a big, greasy mess. Both on the counter and later in my stomach. But they are just too good to pass up sometimes. And what works even better when I have those greasy cravings, is to make my homemade version.

Pre-heat your oven to 400 degrees. First grab your chicken batter ingredients. For these, I used a dijon/mayo egg mixture (see in two bowls below. I just used egg white, 2 tbsp mayo and 2 tbsp of dijon mustard. I then mixed them together right before I used it. On the white plate is a 2 part cornstarch, 1 part flour mixture with about 1 tbsp of cornmeal mixed in. You could also just use egg and flour and season the flour to your liking as well (salt, pepper, garlic, parsley, etc.)

Next, grab about 1.5 medium sized potatoes per person. Wash, peel, and slice the potatoes into even thickness to ensure even baking. I used my mandoline slicer, but you can use your knife too…and lots of patience!

Try to get as much moisture out of the potatoes as possible. This is important so that you get crispy potatoes and not soggy limp ones. After they are mostly dry, separate them and sprinkle with cornstarch. Toss together and then separate the fries again to let them dry. Leave them aside while you prepare your chicken.

Since this is so messy, I don’t have a step by step process of making the tenders. Its quick and easy though – just use one hand for wet ingredients and one hand for dry. First lightly coat the chicken with flour. Then dip it in your egg mixture. Next put it into the cornstarch mixture. Have a plate ready for transport to the frying pan.

Before you start your chicken, toss your fries with some olive oil, dash of salt and pepper and about a 1 tsp paprika. I use stoneware for the best crispy texture. If you use a cookie sheet, be sure to spray with oil so the fries don’t stick. Also, with a cookie sheet, I recommend turning over the fries halfway through baking them.

Heat about 4 tbsp vegetable oil in a frying pan. Add about 4 or 5 tenders at a time. If you add too many, the oil temp will decrease, causing your tenders to become soggy and just absorb the oil as opposed to getting a nice crispy skin. In this step, you are just browning the chicken. Each batch should take between 3-5 minutes. Chicken should not be cooked through when you remove it from the pan. The outside should be a nice golden brown.

Place chicken on an ungreased cookie sheet, as the chicken already has oil on it, and place in oven for 10 minutes or until cooked through.

Pull  both fries and chicken out of the oven. Immediately sprinkle fries with salt and pepper and toss. Transfer to serving dish and enjoy your not-so-deep-fried crispy chicken and french fries!

 

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One Response to “Crispy Chicken Tenders and Homemade Fries”

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  1. Superbowl Extravaganza: Seasoned Potato Wedges « Dish Dash Dime - February 5, 2012

    […] been making fries, like the ones in this post, for about 1 year and 1/2 now. Like other times in my life, I’ve come across a better way to […]

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