Making caramelized onions, I am sure, is a snap for working chefs. It may not be easy for home chefs, but if you are careful, you can make delicious caramelized onions in your kitchen. Patience is the attribute you need most to succeed in making this recipe for the crunchiest chicken tenders.
If you try to use a higher temperature to speed the process up, you will most likely burn the onions. A better way to increase speed is by cutting the onions into thin slices. You may need to experiment a little to optimize the cooking time. I use a black iron skillet, which takes about 20 minutes of cooking time.
After the onions have been caramelized, the chicken is cooked in the same pan. This will pick up the flavour from the onions, and once they are caramelized, the milk will pick up all the flavours and put the chicken tenders in the gravy.
Crunchiest Chicken Tenders with Caramelized Onion Gravy
- 3 tablespoons olive oil
- 1 medium onion sliced very thin
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 2 medium chicken breast tenders
- ¾ cup milk
- ¼ cup all-purpose flour
- Mix salt and pepper into the all-purpose flour and spread the mixture out on a plate.
- Separate the onion into rings and dredge in the salt, pepper, and flour mixture.
- Heat the skillet on high, add 2 tablespoons of olive oil, and spread evenly on the bottom.
- Add the onions all at once and immediately turn the heat down to medium or low medium.
- Cook for about 20 minutes, stirring about halfway through the time.
- The onions should be golden and caramelized. Remove and set aside.
- Add the remaining 1 tablespoon of olive oil to the hot skillet, turn high, and cook the chicken tenders on both sides.
- Turn the heat down to medium-high and gradually add the milk with constant stirring.
- Continue to stir until the gravy thickens.