Mega Tender Strips from Church's Chicken feature juicy, hand-breaded chicken strips seasoned with a blend of savory spices, fried to a golden crisp, delivering a hearty and flavorful bite with a crispy exterior and tender interior.
Equipments
- Deep fryer
- Mixing bowls
- Tongs
- Baking sheet or tray
- Wire rack
- Meat thermometer
- Chef’s knife
- Cutting board
- Measuring spoons
- Whisk
Ingredients
- 2 lbs (900g) chicken tenderloins
- 2 cups all-purpose flour
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- Vegetable oil (for frying)
Fresh chicken tenderloins are essential for achieving the perfect tenderness and juiciness in your Mega Tender Strips. Using buttermilk helps to tenderize the chicken and allows the seasoning to penetrate deeper, enhancing flavor. Accurately measuring spices like paprika, garlic powder, and cayenne pepper ensures a balanced blend of savory and mildly spicy notes. Maintain the oil temperature around 350degF (175degC) during frying to achieve a golden, crispy exterior without overcooking the interior. Your homemade Mega Tender Strips from Church's Chicken will deliver that signature crunch and hearty bite that fans love.
Instructions
- Preheat deep fryer to 350°F (175°C) and set a wire rack over a baking sheet.
- Pat chicken tenderloins dry with paper towels.
- In a large mixing bowl, whisk together flour, paprika, garlic powder, onion powder, thyme, oregano, black pepper, salt, and cayenne pepper.
- In a separate mixing bowl, combine buttermilk and eggs; whisk until smooth.
- Dredge each chicken strip in the seasoned flour, coating well.
- Dip coated strips into the buttermilk-egg mixture.
- Return chicken strips to the seasoned flour, pressing to adhere a thick, even coating.
- Place coated strips on a tray; let rest 10 minutes for breading to set.
- Using tongs, carefully lower chicken strips into hot oil, working in batches to avoid overcrowding.
- Fry strips for 5-7 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
- Transfer fried strips to prepared wire rack to drain excess oil.
- Serve hot.
Substitution
Mega Tender Strips from Church's Chicken copycat recipes rely on a blend of spices and buttermilk soaking to replicate the juicy, flavorful, and crispy qualities of the original. If you don't have buttermilk on hand, substitute with regular milk mixed with one tablespoon of lemon juice or vinegar per cup for a similar tangy effect. When frying, maintain the oil temperature between 350degF and 375degF for even cooking and a crispy exterior without greasiness. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165degF to confirm safety and tenderness. If deep-frying equipment is unavailable, baking the strips on a wire rack in a preheated oven at 425degF can achieve a crispy texture with less oil.
Tips
Ensure your chicken tenderloins are thoroughly patted dry before coating to achieve the crispiest crust possible. Maintain the deep fryer temperature consistently at 350degF (175degC) to prevent greasy or undercooked strips. Use a meat thermometer to confirm the internal temperature reaches 165degF (74degC) for food safety and optimal juiciness. Allow the breaded strips to rest for 10 minutes before frying, which helps the coating adhere better and prevents it from falling off during cooking.
Nutritions
Mega Tender Strips from Church's Chicken provide a rich source of protein from hand-breaded chicken tenderloins, essential for muscle repair and growth. The breading contains spices like paprika, garlic, and cayenne, which add antioxidants and anti-inflammatory compounds. The frying process increases calorie content due to vegetable oil absorption, so be mindful of portion sizes to balance your meal nutrition. Your intake of sodium is notable, considering the salt and seasoning blend used in the coating.
Storage
Store your Mega Tender Strips in an airtight container in the refrigerator for up to 3 days to maintain their crispiness and flavor. For longer storage, freeze the strips on a baking sheet before transferring them to a freezer-safe bag, where they can be kept for up to 1 month. Reheat frozen strips in a preheated oven at 375degF (190degC) for 10-15 minutes to restore their crispy texture.
Variation or Alternatives
You can swap buttermilk with plain yogurt to add a tangy richness while maintaining moisture. For a gluten-free option, replace all-purpose flour with almond flour or a certified gluten-free blend. Try baking the chicken strips at 400degF (200degC) on a wire rack instead of deep frying; this method yields a crispy exterior with less oil absorption. Adjust the spice blend by adding smoked paprika or chili powder for a smoky or extra spicy flavor profile.
Allergies
Mega Tender Strips from Church's Chicken contain common allergens such as eggs and wheat, both present in the breading and coating process. The buttermilk used in the marinade also poses a risk for those with dairy allergies or lactose intolerance. If you have allergies to any of these ingredients, it's important to avoid consuming this product to prevent adverse reactions.
Why this recipe?
Mega Tender Strips from Church's Chicken are favored for their juicy, tender chicken pieces coated in a crispy, seasoned batter that delivers a satisfying crunch with every bite. The generous portion size offers great value, making it a popular choice for those craving comfort food with bold, savory flavors. Recreating the copycat recipe allows you to enjoy the signature taste at home, customizing spice levels and ingredients to suit your preferences. Your homemade version ensures fresh quality while replicating the authentic texture and flavor that fans love.