Chicken Tenders Recipe
and Kool-Aid pickle on the side
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Ingredients
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Chicken Tenders
Kool-Aid Pickles
Method
Chicken Tenders
- 1
Marinate the Chicken
Cut the chicken breast into strips and place them in a bowl. Pour the buttermilk over the chicken to coat. Cover and refrigerate for at least 1 hour or overnight for better flavor.
- 2
Prepare the Breading
In a separate bowl, combine the flour, cornmeal, salt, black pepper, paprika, garlic powder, and onion powder. Mix well to ensure even distribution of the spices.
- 3
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into it. If it sizzles, it's ready.
- 4
Bread the Chicken
Remove the marinated chicken from the refrigerator. Take each strip, allowing excess buttermilk to drip off, and coat it thoroughly in the flour mixture. Shake off any excess flour.
- 5
Fry the Chicken
Carefully place the breaded chicken strips in the hot oil, cooking in batches to avoid overcrowding. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).
- 6
Drain and Serve
Once cooked, remove the chicken tenders from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot.
Kool-Aid Pickles
- 7
Prepare the Pickle Brine
In a mixing bowl, combine the Kool-Aid mix and sugar. Add the water and stir until the sugar and Kool-Aid mix are fully dissolved.
- 8
Combine with Pickles
In a quart jar, place the dill pickles. Pour the Kool-Aid brine over the pickles, ensuring they are fully submerged.
- 9
Seal and Refrigerate
Seal the jar tightly and refrigerate for at least 24 hours before serving. For best results, let them marinate for 3-5 days.
- 10
Serve
Once ready, take out the Kool-Aid pickles and slice them if desired. Serve chilled as a side with the chicken tenders.
