Chicken Tenders

Chicken Tenders - NY Times

These chicken tenders pack a punch, thanks to a generous helping of a savory homemade spice blend, revved up with Cajun seasoning. A spoonful of mustard in the marinade helps the spices adhere, serves as a tenderizer, and lends a slight tanginess. Adding a bit of that marinade to the flour mixture helps create a crust that fries up shaggy and crackly. For a crispy exterior and juicy interior with less oil, this recipe calls for pan-frying rather than deep frying. Pair these tenders with your favorite dipping sauces, and they’re sure to be a hit.

Yield: 3 to 4 servings

For the Spice Blend

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons ground cayenne

2 teaspoons black pepper

For the Chicken

1 egg

1 tablespoon mustard (yellow, Dijon or honey mustard)

1 tablespoon plus 1 teaspoon Cajun seasoning (homemade or store-bought), divided

1½ cups all-purpose flour

2 cups frying oil (such as vegetable, canola or peanut)

2 pounds chicken tenders

Dipping sauce, such as barbecue or honey mustard, for serving

Make the spice blend: In a small bowl, whisk together onion powder, garlic powder, cayenne and black pepper.

Marinate the chicken: Transfer 4 teaspoons of the spice blend to a large bowl and whisk in the egg, mustard, 1 tablespoon Cajun seasoning and ¼ cup water. Add the chicken to the bowl and toss to coat. Set aside to marinate for 20 minutes at room temperature (or up to 24 hours in the fridge).

When ready to cook, in a large resealable bag, mix together the flour, remaining spice blend and remaining 1 teaspoon Cajun seasoning. Transfer about 3 tablespoons of the chicken marinade into the bag with the flour and shake to combine (this will create a shaggy crackly crust when the chicken is fried).

Working with one piece at a time, remove the chicken from the marinade, letting the excess drip back into the bowl, and dredge in the flour mixture, making sure the entire piece is coated. Transfer to a sheet of parchment and repeat with the remaining tenders.

Add oil to a large cast-iron skillet. Heat the oil to 375 degrees over medium-high and set a wire rack over a large sheet pan. Working in batches, fry the chicken tenders, turning them over occasionally, until golden brown all over and cooked through, about 4 minutes total. Transfer the fried tenders to the wire rack. As you cook, keep track of the oil temperature, adjusting the heat to maintain it at about 350 degrees.

Serve chicken tenders immediately with your favorite dipping sauce.