Description
Buttery-biscuit-crusted chicken tenders with a fall-apart tender center, made halal-friendly with a panko-biscuit hybrid coating. Grilled on cast iron for golden crispiness, no deep frying required.
Ingredients
Chicken tenders, 1–2 pounds (or 2 chicken breasts sliced into 1-inch strips)
All-purpose flour, 1½ cups
Cornstarch, ½ cup (optional extra crisp)
Crushed halal-friendly biscuits, 3 cups (or breadcrumbs for substitute)
Salt, ¾ teaspoon
Black pepper, ½ teaspoon (freshly ground)
Beaten egg, 6 large (or psyllium for egg-free option)
Vegetable oil, for cooking
Instructions
Set up three shallow dishes: 1 for flour mixture (flour + cornstarch + salt + pepper), 2 for beaten egg, 3 for crushed biscuits/breadcrumbs
Grind biscuits into fine crumbs using a high-speed blender
Dredge chicken in flour mixture, shaking off excess
Dip in egg mixture, allowing excess to drip off
Coat completely in biscuit crumbs, pressing to adhere
Rest tenders uncovered for 5 minutes
Heat ½-inch vegetable oil in a cast iron skillet over medium-high until shimmering
Cook in batches, 4–5 tenders at a time, 7–9 minutes total (flipping once) until golden and crisp
Drain on parchment-lined plate and season with sea salt flakes
Notes
Use canola oil for high smoke point
Crush biscuits evenly for consistent coating
Low-sodium biscuits reduce taste masking of chicken
Parchment-lined drain plate minimizes oil absorption
Double recipe for larger batches but keep coating fresh
- Prep Time: 15
- Cook Time: 7
- Category: Main Dishes
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4 tenders
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 120mg