Let’s Make Chex Mix Chicken Tenders
Making food, that’s good enough. Pastry student. Home cook.
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Measurements for the Chex Mix seasoning and brine for the chicken are on The Practical Kitchen blog.
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Crush Chex cereal in a plastic bag.
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Combine crushed Chex with flour, Chex Mix seasoning blend, and corn starch.
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Pour the chicken brine into a shallow dish. Leave the chicken pieces in the bag.
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Pat each chicken tender dry with a paper towel, then dredge both sides in the Chex mixture.
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Use your other hand to quickly dip both sides in the liquid mixture, then back into the dry.
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Coat the tenders thoroughly with the dry mixture, then transfer to a board to rest for 10 mins.
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Heat about 1.5” vegetable oil in a cast iron. When a chopstick inserted bubbles, it’s hot enough.
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Fry 3-4 minutes per side until deeply golden brown.
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Remove to a cooling rack over a paper towel to drain.
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Serve with a mayo and Worcestershire dipping sauce for maximum Chex Mix flavor.
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