The Unseen Component Enhancing My Home-Prepared Chicken Strips to New Heights
Funky Chicken Tenders: A Game-Changer in the Kitchen
In my humble abode, homemade chicken tenders are a regular fixture - whether served with veggies and fries, on a salad, or nestled in a sandwich, they never disappoint. My go-to recipe typically calls for a dredging station with seasoned flour, egg wash, and breadcrumbs. But one fateful night, when I was halfway through making a double batch, I found myself devoid of eggs. With dinner already in the works, a last-minute grocery run was out of the question. Desperate, I rummaged through the fridge and stumbled upon the closest thing to eggs: mayonnaise.
Mayo: The Unlikely Hero of My Guac Game
I admit, I was skeptical about using mayo instead of eggs. Uncertainty loomed as I tossed the tenders in the oven. But as soon as they emerged, I knew I'd stumbled upon something magical. The breadcrumbs clung to the chicken, the coating crisped to perfection, and the chicken inside was more succulent than ever. It turned out mayo was pulling double duty, acting both as a binder and a flavor enhancer. With its thick, creamy texture, it helped the breadcrumbs adhere evenly, resulting in a perfect crispy coating, all without the need for eggs.
The reason mayo elevated my chicken tender recipe is simple: it has more fat than eggs, which locks in moisture, resulting in juicier chicken. Plus, since mayo is oily, it promotes even browning, whether you're baking, air-frying, or pan-frying. And, as an added bonus, I now have an egg alternative at my disposal, which is a huge plus given the ever-increasing cost of eggs.
To create your own mayo-breaded chicken tenders, follow these steps:
- Dredge the chicken in seasoned flour, if desired, then coat it with a thin layer of mayo (Duke's, Kewpie, or classic Hellman's, about 1 to 2 tablespoons per pound).
- Press the chicken into breadcrumbs until it's fully coated (I prefer panko, or crushed crackers).
- Cook the chicken tenders using your preferred method. I bake mine at 400 degrees for approximately 20 minutes, but if you prefer air-frying, set your air-fryer to 375 degrees for 10-12 minutes. Alternatively, you could pan-fry your tenders, but I find baking or air-frying yields the best results.
- For upgrades to your cooking techniques, consider replacing eggs with mayonnaise in your chicken tender recipe for surprising results.
- Next time you're out of eggs, remember that mayonnaise can serve as a efficient binder, offering a tender and flavorful alternative in your vintage cooking.
- To achieve a more succulent chicken tender, apply cooking tips such as coating the meat in mayonnaise before breading, resulting in a moist and crispy outcome.
- With its simple substitution and effective outcomes, mayonnaise has proven to be a valuable addition to your realsimple cooking recipes, playing the role of both a binder and a flavor enhancer.
- To level up your baking, air-frying, or pan-frying chicken tenders, employ mayo as a secret ingredient for an unexpected, yet sure improvement in texture and appearance.
