Fried Chicken Tenders with Coleslaw
Fried Chicken Tenders with Coleslaw

Fried Chicken Tenders with Coleslaw

Jul 3, 2023

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Course
Entree

Ingredients

For the Chicken tenders:

  • Vegetable oil, for frying
  • 6 large eggs
  • 6 cups all-purpose flour
  • 2 tablespoons kosher salt, plus more for seasoning
  • 1 tablespoon ground white pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion salt
  • 2 teaspoons dry mustard
  • 18 chicken tenderloins (or 6 boneless, skinless chicken breasts, cut into thirds)<br>

For the Dipping sauce:

  • ½ cup mayonnaise
  • 3 tablespoons honey
  • 2 tablespoons barbecue sauce
  • 2 teaspoons Dijon mustard
  • ½ teaspoon ground mustard
  • Pinch paprika

For the Coleslaw:

  • 1½ cups shredded green cabbage (about ½ head)
  • 1 cup shredded purple cabbage (about ½ head)
  • 3 large carrots, peeled and shredded
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1½ teaspoons white wine vinegar
  • Splash apple cider vinegar
  • 1 teaspoon sugar
  • 2 pinches celery salt
  • Salt and ground black pepper to taste

Instructions

  1. Pour about 1 inch oil into a large, heavy pot and heat over medium-high heat to 350–375 degrees F. Set a wire rack over a rimmed baking sheet.
  2. In a shallow dish, beat the eggs. In a second shallow dish, whisk together the flour, salt, white pepper, smoked paprika, garlic powder, onion salt, and mustard.
  3. Working with one piece of chicken at a time, dip the chicken first in the beaten eggs, letting the excess drip off, then dredge in the flour mixture. Place the dredged chicken on a plate for 5 minutes to set up.
  4. Add the chicken to the hot oil and fry until golden brown and cooked through (165 degrees F on a meat thermometer), about 10 minutes. Transfer the chicken to the rack to drain. Sprinkle with a pinch of salt.
  5. While the chicken is frying, whisk together all the dipping sauce ingredients in a small bowl until well combined.
  6. Serve the chicken tenders with the dipping sauce and coleslaw.
  7. For the Coleslaw: Combine the cabbages and carrots in a large bowl. Add the mayonnaise, mustard, vinegars, sugar, and celery salt and toss to combine. Season with salt and pepper. Chill until ready to serve.

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