Chicken Tenders Sm Recipe
(60-70 pcs) - 18 servings
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Ingredients
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Marinade
Breading
Frying
Method
Marinade Preparation
- 1
Prepare Marinade
In a large bowl, combine the buttermilk, hot sauce, salt, and black pepper. Whisk until well mixed.
- 2
Cut Chicken
Cut the chicken breasts into tenders (about 1 inch wide).
- 3
Marinate Chicken
Add the chicken tenders to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Breading Preparation
- 4
Prepare Dry Mix
In a large shallow dish, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
- 5
- 6
Bread Chicken Tenders
Remove the marinated chicken from the refrigerator. Take each tender, let excess marinade drip off, then dredge in the dry mix, dip into the egg wash, and coat again in the dry mix.
Frying
- 7
- 8
Fry Chicken Tenders
Fry the chicken tenders in batches, being careful not to overcrowd the pan. Cook for about 5-7 minutes or until golden brown and cooked through.
- 9
Drain Chicken
Use a slotted spoon to remove the chicken tenders from the oil, and place them on a plate lined with paper towels to drain excess oil.
Serving
- 10
Serve
Serve the chicken tenders hot with your choice of dipping sauces.
