Chicken Tender Basket Recipe
half dozen buttermilk brined chicken tenders rolled and fried in seasoned Weisenberger flour, with fries, creamy slaw & honey dijonnaise
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Ingredients
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Chicken Tenders
Fries
Creamy Slaw
Honey Dijonnaise
Method
Preparation of Chicken Tenders
- 1
Brine the Chicken
In a bowl, combine the chicken tenderloins and buttermilk. Cover and refrigerate for at least 1 hour (or overnight for best results).
- 2
Prepare the Flour Mixture
In a shallow dish, mix together the Weisenberger flour, salt, black pepper, garlic powder, onion powder, and paprika.
- 3
Coat the Chicken
Remove the chicken from the buttermilk and let the excess drip off. Dredge each tenderloin in the seasoned flour until fully coated.
Frying the Chicken Tenders
- 4
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Chicken
Carefully add the coated chicken tenders to the hot oil in batches. Fry for 4-5 minutes or until golden brown and cooked through. Use a slotted spoon to transfer to a paper towel-lined plate.
Preparing Fries and Slaw
- 6
Cook the Fries
Prepare the frozen french fries according to package instructions.
- 7
Make the Creamy Slaw
In a large bowl, combine shredded cabbage and carrot. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss to combine.
Making Honey Dijonnaise
- 8
Combine Ingredients
In a small bowl, mix together the Dijon mustard and honey until well combined.
Serving
- 9
Plate the Dish
Serve the chicken tenders hot with fries, creamy slaw, and a side of honey dijonnaise.
