-
-
My review
Walnut-Tarragon Chicken Tenders
9
DustyLV
"Moist and delicious with a rich crusty coating, these chicken tenders are guaranteed to become a family favorite. Substitute cream for milk if you want to enrich the flavors even more."
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 706Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
- Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on paper towels.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2331 Ratings
-
-
-
-
-
Most helpful positive review
9/22/2007
Really quick and really easy! To try and make the recipe a little healthier, I used only the egg white and skim milk. I also put in more a little more walnut and went light on the flour (to cu...
Most helpful critical review
4/10/2010
our family did not care for this - it was ok
Most helpful
Most positive
Least positive
Newest
9/22/2007
Really quick and really easy! To try and make the recipe a little healthier, I used only the egg white and skim milk. I also put in more a little more walnut and went light on the flour (to cu...
6/28/2008
This is my new FAVORITE chicken recipe! I made my tenders very thin and used a bladed-meat tenderizer, because I am very particular about my chicken consistency. I made the mistake of not chop...
12/24/2010
my review is only 3, dredged in seasoned flour first then egg wash then in pecan crumbs and panko, pecan was to large needs to be fine crumbs otherwise was great, the original recipe was a 5 exc...
7/27/2007
This is wonderful! We really enjoyed the texture differences in the nuts and the chicken, and the flavor was great. I will always use nuts to "bread" my chicken from now one - this is just too...
8/26/2008
This recipe is wonderful. I used cashews instead of walnuts, and my son who hates nuts ate everything on his plate and went back for seconds! Highly recommend this recipe to everyone!
8/27/2007
mmmmmmm, we thought this recipe was srumptious! i used real chicken tenders (instead of slicing a boneless breast) & whole milk. the subtle tarragon flavor along with a nutty breading are also n...
7/10/2009
This recipe was great. I susbtituted the walnuts with almonds and pecans. It was absolutly Delish!!!! I plan on trying again on guest this weekend!!!
1/8/2009
I just made this for lunch and it was delicious! I substituted 1 cup of fat free half and half for the milk and since I had egg beaters, I used 1/4 cup of those instead of the egg. I also dipped...
9/13/2016
I found it necessary to at least double the tarragon for the flavor I was looking for but otherwise an excellent recipe and quite easy.