I'm not a bad cook in most things, but I've never conquered deep frying, except maybe for french fries. I used to be pretty good at french fries! Eating them was my specialty
But I've been trying to deep fry chicken tenders, and geez, it's not going well.
They taste great, but the batter goes in every direction, it doesn't stick to the chicken. Then it winds up as billions of little over-cooked crumbs floating in the oil or stuck to the basket.
Maybe I'm missing a step? I take frozen chicken tenders and dip them in a batter made from Atkins Pancake mix and spices. Then I fry them a couple at a time at 350 degrees. I tried frying them at a higher temp, but while it seemed to cook faster, it didn't help the batter stick to the chicken.
Should I dredge the chicken in some of the mix powder first? I thought that would encourage the batter to separate...
Also, when you make chicken strips with parmasaen cheese instead of bread crumbs, do you dip the chicken in beaten eggs first?
Thanks!