Tuesday, February 17, 2015

Buttermilk Chicken Tenders Recipe

Buttermilk Chicken Tenders Recipe

best chicken tenders recipe


  • 1/2 cup buttermilk
  • 3/4 teaspoon Tabasco sauce 
  • 1 1/3 pounds chicken tenders 
  • 3/4 cup all-purpose flour
  • 2 teaspoons kosher salt 
  • 1/8 teaspoon cayenne pepper
  • 2 eggs 
  • 2 tablespoons water
  • 2 cups bread crumbs 
  • 3/4 cup vegetable oil 


In a ziplock bag, mix tabasco and buttermilk. Add the chicken tendle and allow this to marinate for 12-24 hours.

Preheat over to about 225°F. Mix salt, flour, and cayenne pepper in a shallow dish. In a seperate bowl, beat together the ends with 2 Tbsp, of water. Place bread crumbs in a shallow dish or on a large plate so you can coat the chicken. Finally, line a baking pan with wax paper.

Remove the chicken tenders from the buttermilk marinade and be sure to allow any excess marinade to drip off. Next, individually dip each chicken tender firmly into the bread crumbs, flip it, and press the other side into the bread crumbs. You may want to gently press down to really like a thick breading. Rinse and repeat for each tender. After you coat them, place them on the baking pan you lined with wax paper. Cover and let sit int he refrigerator until needed.

In a large skill, heat approx. 1/4 of vegetable oil over meadium heat. Once the oil is hot you can add tenders to the hot oil, be sure to not overcrowd the pan. It will take about 4-5 minutes to cook each tender and you will want turn them once during this process. After they are cooked then transfer to a cookie sheet or baking pan lined with napkins or paper towels to help drain excess oil. Wipe out pan and repeat cooking procedure in 2 more batches with remaining oil and tenders.Serve with your favorite dipping sauce and enjoy!

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