Crispy chicken tenders served with a sweet and smoky bourbon and brown sugar glaze.
Moderately season the chicken tenders with kosher salt and set aside.
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.
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.
Preheat the pan to 350°F/ 175°C (medium) and the add the bacon.
Cook the bacon for 8 minutes or until the fat is mostly rendered. Stir occasionally.
Cook the shallots for 1 minute or until lightly browned.
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
Continue cooking the sauce for about 3 1/2 minutes or until reduced by half
In a small bowl whisk together the water and the cornstarch. Then add to the sauce, whisking frequently until thickened, about 1 minute.
Whisk in the remaining ingredients until well incorporated.
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.
Add the oil then preheat the pan to 390°F/ 200°C (medium- high).
Carefully place 3 breaded chicken tenders into the hot oil and fry for 2-3 minutes. Rotate the tenders without flipping, for even cooking.
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.
Use a pair of tongs, carefully transfer the fried chicken tenders from the pan to a paper towel lined tray or plate.
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.
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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