Chicken Tenders

Chef Scott Hoffner from Sharky's Gastro Dive stops by Good Day to make saucy chicken tenders. The North Dallas restaurant is on Preston Road north of Campbell Road and has menu that includes burgers, sandwiches, flatbreads, tacos and more.

Sharky's Chicken Tenders

¼ cup chicken base (bullion granules or paste)
6 eggs
1/4 cup thyme
4 ½ tsps black pepper
1 ½ tsps cayenne
1 tbsp salt
3 cups flour
1 ½ cup water
2/12 lbs of chicken tenders, cut in half.

Add chicken base to the water.  Whisk until the chicken base is thoroughly incorporated. Whisk six eggs until smooth.  Add eggs to chicken base and water mixture. Add the rest of the ingredients and whisk until smooth.

Serve with honey mustard, ranch dressing, and country gravy, Amanda™ Sauce or Franks ™ Hot Sauce.


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