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Sweet & Sour Scratch Chicken Strips

SERVINGS
20 tenders
RATE THIS RECIPE
(2)
Homemade chicken tenders
Roger Mooking, chef and owner of Twist restaurant and co-host of Food Network's \"Heat Seekers,\" shares his recipe for homemade chicken tenders made with just a few ingredients as well as a yummy sweet and sour sauce for dipping.TODAY
SERVINGS
20 tenders
RATE THIS RECIPE
(2)

Ingredients

  • 4 chicken breasts
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 teaspoon garlic powder
  • 1/4 cup all-purpose flour
  • 2 eggs
  • 2 cups panko breadcrumbs
  • peanut vegetable oil for deep frying
  • Kosher salt
  • Sweet & sour sauce
  • 1 grapefruit grapefruit
  • 1 teaspoon grapefruit zest
  • 1/2 cup orange juice
  • 1 teaspoon honey
  • Chef notes

    Your kids will love these homemade chicken tenders with sweet and sour sauce

    Preparation

    Preheat deep frying oil to 325 F and hold at that temperature. Make sure to never fill your cooking pot to more than half its available volume with oil.

    Remove the tenderloins from the breast and set on a baking tray. Cut each breast into 4 long strips and place on tray with tenderloins. After you are done, you will have 20 chicken strips total.

    Sprinkle chicken strips evenly with black pepper and garlic powder, mix well so that they are evenly coated.

    Sprinkle chicken with flour and toss till evenly coated with flour.

    In a separate container add eggs.

    In yet another container add bread crumbs.

    Using separate forks, move chicken from egg to breadcrumbs and fry chicken strips in oil till golden brown, making sure not to crowd the pan. It's better to cook in several batches than to crowd the pan. Once browned, flip and repeat till golden brown or until fully cooked through.

    Using tongs, transfer hot chicken strips to a tray lined with several layers of paper towels. While the chicken is still hot and moist, season with salt.

    For sauce:

    Combine all ingredients in a pan and allow to reduce over medium heat until contents of pan are half of its original volume. Smash all the ingredients with a fork until it is even consistency but still slightly chunky.

    Serve warm with hot chicken strips for dipping.