Chicken Tenders (Snitel de pui)
Chicken Tenders. This is a really simple recipe for chicken tenders or known as snitel de pui in Romanian. You can use this recipe to make Chicken Parmigiana as well just dont cut the chicken breast into strips. This is a perfect recipe to make and freeze for a later day. You can easily play around with seasoning add some Parmesan to the bread crumbs and even some dried coconut. Of course, you can use the same method to make shrimp as well. I dont make this very often due to the fact that you have to deep fry it. I am sure you can bake it as well you just wont have that fried flavor. But it would be better for you, thats for sure! This is one of those recipes that my mom would make for us while growing up it brings back wonderful memories.
Chicken Tenders. This is a really simple recipe for chicken tenders or known as snitel de pui in Romanian. You can use this recipe to make Chicken Parmigiana as well just dont cut the chicken breast into strips. This is a perfect recipe to make and freeze for a later day. You can easily play around with seasoning add some Parmesan to the bread crumbs and even some dried coconut. Of course, you can use the same method to make shrimp as well. I dont make this very often due to the fact that you have to deep fry it. I am sure you can bake it as well you just wont have that fried flavor. But it would be better for you, thats for sure! This is one of those recipes that my mom would make for us while growing up it brings back wonderful memories.
- Carbohydrate 73.8597534756894 g
- Cholesterol 137.964 mg
- Fat 7.79970135002664 g
- Fiber 4.32323231816517 g
- Protein 47.4547642982146 g
- Saturated Fat 1.94028289895581 g
- Serving Size 1 1 Serving (258g)
- Sodium 985.326518611691 mg
- Sugar 69.5365211575242 g
- Trans Fat 1.61352109689541 g
- Calories 571 calories
Step-by-step
- Cut chicken breasts into strips.
- Season with salt/pepper, onion powder and lemon juice. You can also season it with other herbs of your choice. But, I did a simple kid friendly version.
- You will need to process some fresh sliced bread in a food processor. You will need about 4 cups fresh bread crumbs.
- It is at this point that you can add some Italian herbs to the bread crumbs(optional).
- Place bread crumbs in a shallow dish. Set aside.
- Beat eggs and place in a shallow dish. You can sprinkle a pinch of salt and pepper if you like. Set aside.
- Place flour in a shallow dish.
- Bring the bread crumbs, beaten eggs and flour in close proximity.
- Take a chicken strip and dredge in flour.
- Dip the floured chicken into the beaten egg and cover completely.
- Let drain and place in the fresh bread crumbs.
- Shake off excess bread crumbs and place on a plate(or a parchment lined cookie sheet).
- Do the rest of the chicken strips in the same manner.
- In a heavy pot, add enough oil(about 1-2 inches) to be able to fry the chicken strips.
- Heat oil to about 35o-375 degs.
- Place chicken strips in hot oil and fry till golden.
- Place on paper towels to drain.
- Serve with your favorite sauce.
- You can freeze these chicken tenders and then reheat in the oven.
Shattering crisp crust gives way to steaming, juicy white meat without a hint of greasiness when frying strips of poultry. Breaded cutlets demand organization before heat ever touches oil. Set up three shallow dishes in a strict line: flour first, beaten eggs second, and fresh breadcrumbs last. This standard assembly line prevents clumping and keeps fingers clean. Fresh breadcrumbs produce a significantly crunchier exterior than dry, powdered alternatives, making a food processor an essential tool for turning day-old sandwich loaves into coarse flakes.
Precision in the Frying Process
Maintain the cooking oil between 350 and 375 degrees Fahrenheit using a deep-fry thermometer. Dropping chilled poultry into under-heated oil results in a soggy crust that absorbs grease like a sponge, while oil exceeding 375 degrees burns the exterior before the interior cooks through. Fry only three or four strips at a time to prevent the oil temperature from plummeting. Drain each batch on wire racks instead of paper towels; paper traps steam underneath the meat, softening the bottom crust.
- Wet batter sliding off the meat? Ensure the chicken is thoroughly patted dry with paper towels before it touches the flour.
- Crust detaching during frying? Press the breadcrumbs firmly onto the egg-coated meat before lowering it into the oil.
- Soggy leftovers after freezing? Reheat thawed tenders on a wire rack inside a 400-degree oven for ten minutes to restore exterior crunch.
