Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, sliced into tenders
  • 1 cup (125g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 large eggs
  • 1 cup (100g) breadcrumbs (Panko for extra crunch)
  • Oil for frying (about 2 cups, canola or vegetable oil recommended)
  • ½ cup (120ml) apple juice
  • ¼ cup (60g) brown sugar, packed
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

Instructions:

  1. Slice chicken into tenders and season with salt and pepper. Chill in the refrigerator for 30 minutes.
  2. In one bowl, whisk together flour, baking powder, garlic powder, onion powder, paprika, salt, and pepper.
  3. In a second bowl, beat the eggs.
  4. Place breadcrumbs in a third bowl.
  5. Dredge each tender in the flour mixture, shaking off excess. Dip into the eggs, then coat with breadcrumbs.
  6. In a large frying pan, heat oil over medium-high heat until shimmering (about 350°F/175°C).
  7. Fry chicken tenders in batches, about 3-4 minutes per side or until golden brown and fully cooked (internal temperature should reach 165°F/74°C). Remove to a cooling rack set over a baking sheet.
  8. In a saucepan, combine apple juice, brown sugar, apple cider vinegar, and cinnamon. Bring to a boil, then reduce heat and add cornstarch slurry, stirring until thickened.
  9. Drizzle the Sweet Apple Glaze over the fried chicken tenders before serving.