Prep
30m
Cook
20m
Total
50m
Ingredients
Method
Turn cooking mode on
Step 1
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For
6
M
I
Chicken Marinade
2
lb
Chicken tenders
2
tbsp
Soy sauce
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If the tenders look very wet when you’re ready to bread them, let excess marinade drip off—too much liquid can make the coating slide off. | Bigger flakes = crunchier texture. | Use one hand for dry, one hand for wet to avoid breading “gloves.” | Resting helps the coating set so it doesn’t fall off in the fryer. | Chicken is done when the thickest part reaches 165°F.
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Prep
30m
Cook
20m
Total
50m
Ingredients
Method
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
6
M
I
Chicken Marinade
2
lb
Chicken tenders
2
tbsp
Soy sauce
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If the tenders look very wet when you’re ready to bread them, let excess marinade drip off—too much liquid can make the coating slide off. | Bigger flakes = crunchier texture. | Use one hand for dry, one hand for wet to avoid breading “gloves.” | Resting helps the coating set so it doesn’t fall off in the fryer. | Chicken is done when the thickest part reaches 165°F.
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Made it?
Cancel
