Recipe Background
These might be worth their weight in gold... literally! These golden, crispy chicken tenders are perfect for a quick dinner or snack. Billionaire Chicken is coated in a delectable spice mixture before getting hand-breaded and fried to perfection. There's a delicious, juicy, bite of chicken with a crispy coating in every flavor-popping mouthful. Break out the top hats and monocles, because Billionaire Chicken is going to bring a wealth of amazing taste to the table.
These might be worth their weight in gold... literally! These golden, crispy chicken tenders are perfect for a quick dinner or snack. Billionaire Chicken is coated in a delectable spice mixture before getting hand-breaded and fried to perfection. There's a delicious, juicy, bite of chicken with a crispy coating in every flavor-popping mouthful. Break out the top hats and monocles, because Billionaire Chicken is going to bring a wealth of amazing taste to the table.
Ingredients
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 pound chicken tenderloins
- 3/4 cup chicken broth
- 1/4 cup milk
- 1 large egg beaten
- 1 cup self-rising flour
- oil to taste, for frying
- French fries optional, cooked and hot, for serving
Directions
- In a gallon-size resealable plastic bag, add the all-purpose flour, the salt, the black pepper, the paprika, the garlic powder, and the onion powder, close the bag, and shake to combine.
- Add the chicken tenderloins, reseal the bag, and toss until the chicken is coated in the flour mixture.
- In a large bowl, whisk together the chicken broth, the milk, and the egg.
- Add the self-rising flour to the egg mixture and whisk until combined. The mixture will be thin.
- Pour about 2 inches of the oil into a heavy-bottomed skillet.
- Heat the oil to 350 degrees F.
- Dip the tenders into the batter, coating them and allowing any excess to drip off into the bowl.
- Add the chicken tenders very carefully to the hot oil, working in batches as needed so they are not crowded, and fry, occasionally flipping, until they are golden-brown on both sides and have reached 165 degrees F internally, about 6-10 minutes. Add more of the oil if needed in between batches.
- Immediately transfer the cooked chicken to a paper-towel-lined plate to drain.
- Serve the chicken hot, with the French fries.
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