Smoky Fried Chicken Tenders 2 Ways

These Smoky Fried Chicken Tenders 2 Ways are deliciously moreish and full of smoky flavour that both adults and children will enjoy.  They come with a sharp and tangy Bloody Mary Dip (alcohol free, recipe below).

Today I am going to share tips on how to make Smoky Fried Chicken Tenders 2 Ways.  These crispy chicken tenders (also called chicken goujons and chicken fingers) come with a deliciously tangy Bloody Mary dip.

No there is no vodka in this recipe!  I thought I’d make that clear right from the start in case you were wondering, justifiably so.   These smoky fried chicken tenders with bloody Mary dip are suitable for adults and children alike!  My own children have surprised me on several occasions with their high tolerance threshold when it comes to spicy foods. And this recipe got their full approval.

I make chicken tenders quite frequently.  And not just because they are easy to make (important from my perspective), but also because everyone loves them (my own children and their friends too)!  So everyone is happy.  The everyday version is plain, with only salt and pepper, but I thought the smoked paprika would be just the thing to go with this spicy tomato sauce.

How to make fried chicken tenders 2 ways

1. You could either use the classic method of coating the chicken in flour first, then in egg (beaten), and finally in breadcrumbs.  In that order!  Don’t forget to season the chicken beforehand.
2. Or you could simply season the chicken, sprinkle with the smoked paprika and simply fry until crispy.

Which method is better

This really depends on personal preference.  The first method takes a little longer to prepare as well as to fry.  But the end result is a bit crispier chicken.  One disadvantage might be having to use quite a bit of oil for frying.  So the chicken is crispy but the coating contains more oil.

The second method is super quick and requires less oil.  The chicken is still crispy though the coating is thinner.  You will get crispier chicken fingers if you use panko (i.e. flaky Japanese style breadcrumbs).  This method works well if you are in a hurry.  I personally prefer it to the classic one (and have used it in this recipe, see photos).

Bloody Mary dip

As for the sauce itself, I made it using all the classic Bloody Mary flavours.  These include Tabasco Sauce, Worcestershire Sauce and celery.  I’ve also added a few extra ingredients which in my opinion give this sauce more depth and richness of flavour.  Initially I thought of using raw vegetables but in the end decided to roast them first to prevent the sauce turning out to be more of a vegetable smoothie.

Roasting the vegetables and making the dip

Roasting brings out more flavour and makes vegetables taste sweeter, which is ideal in this recipe.  By the way, if you are not a huge fan of raw celery try roasting it – it tastes sweet and nutty and quite different from raw.

Preheat the oven, place the tomatoes, chopped celery and garlic on a lined baking sheet and roast in a preheated oven for about 30 minutes.  Leave to cool, then puree with all the other dip ingredients.  After about 30 minutes in the fridge your dip is ready to serve.

The great thing about this dip is that you can make it ahead and enjoy the next day!  Just keep it refrigerated until you are ready to serve the chicken tenders.

Serving suggestions

These easy fried chicken goujons taste fantastic with the Bloody Mary dip, but you can also enjoy them with other dips.  They would go really well with this roasted red pepper tomato dip, or this easy minty guacamole.  Try them also with my homemade ranch dip.

The Bloody Mary dip can be used with any other dish that calls for spicy tomato based sauce.  Try it with chicken burgers, chicken meatballs, nachos, tacos, seafood or raw vegetables.  It’s fantastic served with these easy potato wedges.

You might find my post on how to make homemade breadcrumbs I shared some time ago useful for this recipe.

Related post

Salmon Lime Fish Fingers

Print

Smoky Fried Chicken Tenders 2 Ways

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Course: Dinner, Party Food

Cuisine: International

Keyword: bloody mary, chicken tenders

Servings: 4 servings

Author: Everyday Healthy Recipes

Ingredients

For the Chicken Tenders

• 500 g chicken breast skinless

1 Method

• 2 tbsp flour
• 1 egg, beaten
• 4-6 tbsp breadcrumbs
• sea salt, pepper plus smoked paprika to taste (according to preference)
• Olive oil for frying about 6 tablespoons per batch using a medium size pan

2 Method

• 4-6 tbsp breadcrumbs/panko
• sea salt, pepper plus smoked paprika to taste (according to preference)
• olive oil for frying about 3 tablespoons per batch

For the Bloody Mary Dip

• 2 large vine tomatoes or 3-4 plum tomatoes, cut into quarters
• 2 celery sticks cut into chunks
• 2 garlic cloves peeled, whole
• 10-12 dashes Tabasco sauce
• 6 dashes Worcestershire Sauce
• 1 tablespoon lime juice
• 3 tablespoons tomato paste
• 1 tablespoon olive oil plus more for drizzling
• 1/2 teaspoon onion granules
• 1/2 teaspoon sugar

Instructions

1. Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the tomato (skin side down) and celery pieces, and garlic on a baking tray, sprinkle with salt, drizzle with oil and bake for 30 minutes. Remove from the oven and allow to cool.

2. In the meantime prepare the chicken fingers. Cut the chicken breast lengthways into strips, about 2 cm thick, season with salt and pepper and sprinkle with smoked paprika (use a little or a lot). If you are using Method 1 coat the chicken in flour, then egg, then breadcrumbs.  For Method 2 coat only in breadcrumbs.

3. Once the vegetables have cooled combine all the dip ingredients and puree to obtain a smooth mixture (the juice from roasting the vegetables can be added to soups or sauces, do not add it to the dip as it might make it too runny). Taste the dip and adjust the seasoning as necessary.

4. Heat up some oil and (about 6 tbsp for Method 1, and 3 tbsp for Method 2) and fry the chicken tenders on a medium heat for about 3-4 minutes on each side (Method 1) and 2 minutes for Method 2.

Recipe Notes

Chill the dip for at least 30 minutes, if possible, before serving.

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