Southern Fried Chicken Tenders: There is nothing better than fried chicken, authentic, bone-in fried chicken like your grandma used to make. In this recipe we are talking boneless, skinless delicious chicken breasts into yummy chicken “tenders.”
This meal is to die for, and the best part is chicken tenders are quicker cooking, less of a mess, and universally amazing. We added creamy grits plus collard greens a, and the sweet, tangy apricot sauce is the icing on an already pretty perfect meal.
How to make the perfect fried chicken:
To help you make a the perfect fried chicken you should follow these 3 best practices. Frying Fridge-Cold Chicken, use Oil with a high Smoke point and not letting your chicken dry on a paper towel. Fist lets talk about cold chicken. Don’t even start breeding your chicken if you just took it out of the fridge. Chicken straight from the fridge is not ready for frying.
Oil is key:
The temperature of the oil will drop and your chicken won’t cook evenly and you you can forget about crispy skin if you fry cold chicken. Instead, let the meat sit at room temperature for 30 minutes. And then you can start the process of breading and frying.
One of the biggest mistakes people do is use a oil with a low smoke point for example Extra-virgin olive oil sure is tasty, but don’t use it on your fried chicken.
Not only is it a waste of money given the volume you’ll use, it’ll result in a bitter-tasting chicken due to its low smoke point. Go for a neutral oil with a high smoke point, like canola, vegetable, or peanut oil.
Finally do not use paper towels for drying. This is a simple finish step everyone does that you shouldn’t do let the Chicken Cool on Paper Towels. Paper towels soak up excess fat, but they’re not your friend here. “Letting anything that’s been fried sit on paper towel will make the bottom side soggy. Because it will start to steam, and take away the crispness”.
Instead, drain your chicken on a wire rack set over a baking sheet. They’ll cool, crisp, and dry off all at once. Let the chick rest, relax, have a beer or a glass of wine, plan for about 10 minutes; the crust may feel cool to the touch.
Prosecco and southern fried chicken
It is generally believed that the sweet Italian sparkling white wines. Prosecco, should be paired with sweet dishes like dessert. A better idea is to pair this bubbly drink with the opposite flavor like a savory fried chicken.
American standards like fried chicken, provide the perfect complement to Prosecco’s crispy, citrusy sweetness. The savory flavor of battered coating is enhanced by the acidity and effervescence of this sweet wine.
Tips for cooking Chicken:
Marinate or brine your chicken: If you are looking for really juicy chicken, marinate or brine the chicken before cooking. Marinades and brine solutions are really easy to make at home.
You need to let the meat rest: When it’s finished cooking, just like a good steak, chicken needs to rest. Once you have hit 165 degrees, stop the heat and let it rest for a few minutes before cutting. So the juices redistribute themselves back through the meat.
Southern Fried Chicken Tenders with Creamy Grits & Collard Greens
- small saucepan
- large skillet
- small skillet
- 6 oz collard greens
- 2 boneless skinless chicken breasts
- ¼ oz Cajun seasoning
- 3 oz quick-cooking grits
- 2 oz apricot preserves
- kosher salt & ground pepper
- 1 Tbsp butter
- 2 large eggs
- ¾ cup all-purpose flour
- neutral oil such as vegetable
- apple cider vinegar or red wine vinegar
- Prep ingredients : In a small saucepan, combine 2 cups water and ½ teaspoon salt and bring to a boil. Trim ends from collard greens; thinly slice stems, crosswise, and cut leaves into bite-size pieces. Pat chicken dry and cut lengthwise into 1-inch wide strips (about 3 per breast). Sprinkle chicken all over with 1½ teaspoons of the Cajun seasoning and ½ teaspoon salt.
- Cook grits: Return salted water to a boil and slowly stir in grits. Reduce heat to low and cook, stirring occasionally to prevent sticking, until grains are tender, about 7 minutes. Stir in 1 tablespoon butter, and season with salt and pepper. Remove from heat, and cover to keep warm.
- Bread chicken: Beat 2 large eggs and ½ teaspoon salt in a medium bowl. Place ¾ cup flour in 2nd medium bowl and season with ½ teaspoon salt. Working in batches, coat chicken strips in flour first, then egg. Let excess egg drip back into the bowl, then repeat: dipping chicken in flour then egg, then finishing in flour.
- Cook collard greens: Heat 1 tablespoon oil in a large skillet over medium-high. Add collard greens and stems and cook until wilted,1–2 minutes. Add 2 tablespoons water and season with ½ teaspoon salt and a few grinds pepper. Cook until greens are bright green and tender, and water is evaporated, 2–3 minutes. Transfer to a small bowl and cover to keep warm. Wipe out skillet.
- Fry chicken: Heat 1 cup oil in same skillet over medium-high. When oil is hot (it should sizzle vigorously when a pinch of flour is added), add chicken and cook, turning occasionally, until golden and crisp (reduce heat if browning too quickly), about 2–3 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt.
- Make sauce & serve: In a small skillet, combine apricot preserves, 2 tablespoons vinegar, 1 teaspoon sugar, and 1 tablespoon water. Bring to a simmer over medium high heat, and cook, whisking, about 1 minute, or until sugar is dissolved. Serve grits topped with chicken and collards. Drizzle sauce all over the top. Enjoy
May contain traces of allergenic ingredients. Packaged in a facility that packages Gluten containing products. Nutrition per serving Calories 1066kcal, Fat 55.8g, Proteins 49.8g, Carbs 93.6g