Fried Chicken Tenders with Bourbon and Brown Sugar Glaze

Crispy chicken tenders served with a sweet and smoky bourbon and brown sugar glaze.

2

Servings

20 Mins

Prep Time

27 Mins

Cook Time

Prep

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Season the Chicken Tenders

Moderately season the chicken tenders with kosher salt and set aside.

  • Chicken Tenders6
  • Kosher Saltas needed
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Prepare the Breading Station

In a medium mixing bowl, beat the eggs. Place the flour in one shallow bowl and the panko in another. Add the Old Bay to the panko and stir to mix thoroughly.

  • Eggs(beaten)1
  • All Pourpose Flour½ cup
  • Panko1 cup
  • Old Bay Spice Mix1 tsp.
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Bread the Chicken Tenders

Bread the chicken by first coating it in flour and shake off any excess. Next, dip the chicken into the beaten eggs and then the panko. Place the breaded chicken onto a parchment lined tray or plate. You may hold the tenders in the fridge while you prepare the sauce.

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Cooking Steps

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1. Preheat the Pan then Add the Bacon

Preheat the pan to 350°F/ 175°C (medium) and the add the bacon.

  • Thick Cut Bacon(thinly sliced)¼ cup
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2. Render the Bacon

Cook the bacon for 8 minutes or until the fat is mostly rendered. Stir occasionally.

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3. Add and Cook the Shallots

Cook the shallots for 1 minute or until lightly browned.

  • Shallot(finely chopped)1 Tbsp.
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4. Add and Reduce the Sugar and Vinegar

Stir in the sugar and vinegar. Lower the temperature to 220°F/ 105°C (low) and cook for about 3 minutes or until reduced by half

  • Light Brown Sugar½ cup
  • Sherry Vinegar½ cup
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5. Add and Reduce the Bourbon

Continue cooking the sauce for about 3 1/2 minutes or until reduced by half

  • Bourbon¼ cup
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6. Thicken The Bourbon Galze

In a small bowl whisk together the water and the cornstarch. Then add to the sauce, whisking frequently until thickened, about 1 minute.

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7. Season the Glaze

Whisk in the remaining ingredients until well incorporated.

  • Orange Juice1 Tbsp.
  • Soy Sauce¼ tsp.
  • Kosher Salt¼ tsp.
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8. Strain the Glaze and Reserve

Remove from the heat and strain the glaze through a fine mesh strainer into a small mixing bowl and reserve for later use. To keep warm, wrap the bowl tightly with foil until ready to serve. Wash the pan before continuing.

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9. Add the Oil While Preheating the Pan

Add the oil then preheat the pan to 390°F/ 200°C (medium- high).

  • High Heat Oil(grapeseed, vegetable, canola)½ cup
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10. Begin Frying the Chicken Tenders

Carefully place 3 breaded chicken tenders into the hot oil and fry for 2-3 minutes. Rotate the tenders without flipping, for even cooking.

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11. Flip and Fry the Chicken Tenders

Using a pair of tongs, carefully flip each chicken tender and continue frying for 3 more minutes. Rotate the chicken without flipping while they cook, for even coloring.

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12. Remove the Chicken Tenders

Use a pair of tongs, carefully transfer the fried chicken tenders from the pan to a paper towel lined tray or plate.

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13. Season the Chicken Tenders

Season the chicken tenders with a pinch of kosher salt. Continue frying all of the chicken by repeating the cooking process. Once complete, turn off the heat.

  • Kosher Saltas needed
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14. Plate the Chicken Tenders

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15. Sauce and Serve Immediately

Transfer the chicken tenders into a serving plate and drizzle of some of the bourbon and brown sugar glaze and serve immediately.

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