Chicken Tenders Recipe
3 hand cut and buttermilk breaded chicken tenders**
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Ingredients
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Chicken Preparation
Buttermilk Marinade
Breading Mixture
Frying
Method
Chicken Preparation
- 1
Prepare the Chicken
Cut the chicken breast into strips approximately 1 inch wide. Season the strips with salt, black pepper, and garlic powder. Set aside.
Buttermilk Marinade
- 2
Marinate the Chicken
In a mixing bowl, combine buttermilk and hot sauce. Add the seasoned chicken strips to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (or overnight for best results).
Breading Mixture
- 3
Prepare the Breading
In a shallow dish, whisk together all-purpose flour, cornstarch, paprika, salt, and black pepper. In another bowl, beat the eggs until well combined.
- 4
Coat the Chicken
Remove chicken strips from the marinade, allowing excess to drip off. Dip each strip first into the egg mixture, then coat thoroughly with the flour mixture. Place breaded strips on a plate.
Frying
- 5
Fry the Chicken Tenders
In a deep skillet or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the breaded chicken strips in batches, ensuring not to overcrowd the pan. Fry for 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
