Adult Chicken Tenders Plate Recipe
Five freshly fried tenders with a side of fries or fresh fruit.
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Ingredients
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Chicken Tenders
Method
Preparation and Cooking
- 1
Marinate the Chicken
Cut the chicken breast into tenders and place them in a bowl. Pour the buttermilk over the chicken, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for best results.
- 2
Prepare the Coating
In a separate bowl, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
- 3
Heat the Oil
In a large frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove the chicken from the buttermilk and allow excess to drip off. Dredge each piece in the flour mixture, pressing lightly to ensure an even coating.
- 5
Fry the Chicken
Carefully place the coated chicken tenders in the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 5-7 minutes 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 tenders from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with a side of fries or fresh fruit.
