Chicken Tenders Recipe
Hand-battered buttermilk fried chicken tenders. Served with pub fries.
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Ingredients
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Chicken Tenders
Method
Cooking Instructions
- 1
Marinate the Chicken
In a large bowl, combine chicken strips and buttermilk. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Breading
In another bowl, mix together flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and paprika.
- 3
Heat the Oil
In a large skillet or deep fryer, heat oil over medium-high heat to 350°F (175°C).
- 4
Bread the Chicken
Remove chicken from buttermilk, allowing excess to drip off. Dredge each strip in the flour mixture, ensuring an even coating. Shake off excess flour.
- 5
Fry the Chicken
Carefully place breaded chicken strips in the hot oil, cooking in batches to avoid overcrowding. Fry for about 4-5 minutes or until golden brown and cooked through. Use a meat thermometer to ensure internal temperature reaches 165°F (75°C).
- 6
Drain and Serve
Remove chicken tenders from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot with pub fries on the side.