Classic chicken tenders with a citrusy kick - perfect party food to keep taste buds zesty!
3 large chicken breasts
3 large eggs
1 fresh lime
2 Tbsp soy sauce, or Tamari
2 Tbsp rice vinegar
2-3 cups flour
¼ cup cornstarch
4-6 cups vegetable oil, for frying
Blake Hill Classic Orange Marmalade
1
Clean chicken breasts, cut into strips, and mix in a bowl with juice of 1 lime and large pinch of salt and black pepper
2
Prepare a large pot with oil for frying, heat to 350°F
3
In a large bowl, combine flour, cornstarch and 2 Tbsp salt
4
In a separate bowl, whisk the eggs
5
One by one, coat chicken strips in the flour mix, the whisked eggs, and flour again, tapping to remove excess coating
6
Fry five chicken strips at a time in the hot oil until golden brown and their internal temperature reaches 165°F, turning strips half way through to ensure even cooking
7
Place chicken tenders on paper towels to absorb excess oil, then plate on serving dish
8
In a small bowl, combine ½ jar marmalade, soy sauce and rice vinegar
9
Brush chicken tenders with marmalade sauce or use marmalade sauce as a dip and Enjoy!
