These homemade 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).
sea salt, pepper plus smoked paprika to taste (according to preference)
Olive oil for fryingabout 6 tablespoons per batch using a medium size pan
sea salt, pepperplus smoked paprika to taste (according to preference)
olive oil for fryingabout 3 tablespoons per batch
For the Bloody Mary Dip
2large vine tomatoesor 3-4 plum tomatoes, cut into quarters
2celery stickscut into chunks
2garlic clovespeeled, whole
10-12dashes Tabasco sauce
6dashes Worcestershire Sauce
1tablespoonolive oilplus more for drizzling
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.
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.
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.
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.
Chill the dip for at least 30 minutes, if possible, before serving.