Chef Paddy’s Sweet Swingin’ Chicken Tenders
Big-league crunch meets sweet heat in this signature Baseball Bite. These Big League Crunch Chicken Tenders bring bold texture, flavor, and serious crowd-pleaser energy to your Game Day lineup.
Ingredients
- 1.5 lbs chicken tenders (or boneless, skinless chicken breasts cut into strips)
- 4 cups Cap’n Crunch cereal, crushed (leave some texture—don’t over-pulverize)
- 1 cup panko breadcrumbs
- 2 teaspoons Chef Paddy’s Sweet Heat 74
- 2 eggs
- ½ cup buttermilk (or milk + splash of lemon juice)
- ½ cup all-purpose flour
- High-heat oil for frying (avocado, peanut, or canola)
Instructions
- Set up your dredging station:
- Bowl 1: Flour
- Bowl 2: Whisked eggs and buttermilk
- Bowl 3: Crushed Cap’n Crunch, panko, and Sweet Heat 74
- Coat the Tenders: Dredge each piece in flour, dip in egg mixture, then coat in the cereal-panko blend. Press coating on gently so it sticks.
- Let Them Chill: Place coated tenders on a wire rack and refrigerate for 15–20 minutes to set the crust.
- Fry 'Em Up: Heat oil to 350°F. Fry tenders in batches for 3–4 minutes per side until golden and cooked through (165°F internal temp).
- Oven Option: Preheat oven to 400°F. Place a wire rack on a baking sheet and spray with oil. Arrange tenders, lightly spray tops with oil, and bake 18–20 minutes, flipping once halfway through.
- Drain and Serve: Let rest on a wire rack or paper towels. Serve hot with honey mustard or your favorite dipping sauce.
Chef Paddy’s Tips
- Leave Some Crunch: Keep texture in the cereal—don’t over-crush it.
- Chill Before Frying: This locks the coating in place and helps it fry up crisp.
- Double Dip for Extra Crunch: Want more texture? Go flour → egg → coating twice.
- Oil Temperature Matters: 350°F is the sweet spot for golden, crisp tenders.
- Sweet Heat Wins: That balance of sweet, savory, and heat is what makes this one stand out.
Crunchy, sweet, a little heat, and built for game day—this one’s a crowd favorite for a reason.
Let’s cook with heart and hustle.
