When I was in college, I was lucky enough to partake in the experience that is Chicken Tender Tuesday. It was a very big deal. These chicken tenders were prime, juicy, and just waiting to be devoured by hoards of hungry college kids. We lived for Tuesdays back then.
One of the things I miss most is a beautifully crisp chicken tender. Not so much because of how it makes me feel, but because it’s a southern culture thing. These folk don’t mess around with their fried chicken. Chic-fil-a is everywhere, trying to lure me in. Can you believe it’s been almost two years since the spicy ridiculousness?
While I don’t feel the need to go out and stuff myself with KFC, I figured I could try my hand at the next best thing, tempeh tenders. Lucky for me (and you!) they came out quite tasty.
1 package tempeh
a lot of cups of canola oil
for the wash:
1 egg, beaten
1c rice milk
for the breading:
1/2c all-purpose flour
1/2c panko breadcrumbs
1 tsp salt
1/2 tsp pepper
1 tsp Penzey’s mural of flavor or other spices as you desire
- Heat the oil in a small saucepan to 350 degrees.
- Whisk together the egg and milk in a small bowl. Combine all the dry breading ingredients in another bowl.
- Cut the tempeh into strips. Dip each strip into the breading, then the egg wash, then back into the breading. Ensure each strip is fully coated with breading.
- Repeat until all strips are prepped.
- Fry the strips in hot oil until golden and crispy.
- Allow the strips to drain on paper towels. Let cool slightly before eating. Enjoy!
I had these babies tonight dipped in some classic ketchup. Their flavor isn’t overwhelming, which makes it perfect for pairing with sauces and dips. Can’t wait to try out a crispy buffalo tempeh wrap tomorrow!