Fried Chicken Tenders (2) Recipe
with two side orders & choice of red or white beans
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Ingredients
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Chicken Tenders
Choice of Beans
Side Orders
Method
Chicken Tenders
- 1
Marinate Chicken
In a bowl, combine the chicken breast tenders and buttermilk. Cover and refrigerate for at least 1 hour or overnight for best results.
- 2
Prepare Coating
In another bowl, mix together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika. This will be the coating for the chicken tenders.
- 3
Heat Oil
In a large skillet or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat Chicken
Remove the chicken tenders from the buttermilk, allowing excess liquid to drip off. Dredge each tender in the flour mixture, ensuring they are well coated.
- 5
Fry Chicken
Carefully place the coated chicken tenders into the hot oil and fry for about 4-6 minutes on each side until golden brown and cooked through. Use a thermometer to check that the internal temperature reaches 165°F (74°C).
- 6
Drain
Once cooked, remove the chicken tenders from the oil and place them on a paper towel-lined plate to drain excess oil.
Choice of Beans
- 7
- 8
Cook Beans
Add the red beans (or white beans), vegetable broth, bay leaf, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and let simmer for about 20-30 minutes until the beans are tender.
- 9
Serve
Remove the bay leaf before serving the beans alongside the fried chicken tenders.
Side Orders
- 10
Prepare French Fries
If using frozen fries, cook according to package instructions. If making fresh, cut potatoes into fries, soak in water for 30 minutes, then fry in hot oil until golden and crispy.
- 11
Make Coleslaw
In a large bowl, combine shredded cabbage and carrots. In a separate bowl, mix mayonnaise, vinegar, sugar, and salt. Pour dressing over the cabbage and carrots, mix well, and refrigerate until serving.