Sunday, December 22, 2019

BEST DAMN BUTTERMILK CHICKEN TENDERS



These buttermilk chicken tenders are the most delicious chicken tenders you will ever make at home. They have a light and crispy batter and are so tender, juicy and delicious! There’s a reason they’re called The Best Damn Buttermilk Chicken Tenders. Now let’s find out why…


This recipe uses a breading of flour with buttermilk and some spices to create a crunchy, crumbly, country batter that simply can’t be beat. We’ll also use fresh boneless skinless chicken breast cutlets, which are perfect for this country chicken tender recipe. Buttermilk is also an excellent marinade for chicken as it naturally tenderizes the meat, while maintaining the moisture and juiciness and adding a wonderful flavor. The buttermilk works with enzymes to break up the connective tissue and muscle fibers. It’s one of the ways southern cooks have been making the best chicken for ages.

HOW TO MAKE BUTTERMILK CHICKEN TENDERS

 Prep Time: 15 mins
 Cook Time: 8 mins
 Total Time: 23 mins
 Yield: 2-4 servings
 Category: Dinner
 Method: Frying
 Cuisine: American
INGREDIENTS
  • CHICKEN AND MARINADE INGREDIENTS
  • 2 pounds chicken breast tenderloins
  • 1 cup buttermilk
  • 1 teaspoons salt
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder

  • BREADING INGREDIENTS
  • 1-1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • ¾ teaspoon garlic powder
  • 1-1/2 teaspoons baking powder
  • 3 tablespoons buttermilk


  1. INSTRUCTIONS

  2. 1-Place chicken breasts in between 2 pieces of plastic wrap and pound to even thickness of about about 1/2″. Then cut into strips of about an inch thick. Place in a bowl with buttermilk and let sit in refrigerator for about an hour.
  3. 2-In a large bowl, combine flour, season salt, paprika and parsley flakes. In another bowl, beat two eggs.
  4. 3-In a deep frying pan, heat oil to about 350 degrees F (medium heat for about 5 minutes).
  5. 4-Remove chicken strips from buttermilk, dredge in flour mix, the eggs, then back through flour. Set aside on a paper plate until complete.
  6. 5-Carefully place coated chicken into pan with hot oil. Fry for about 3-4 minutes, then flip pieces over for another 3 minutes or until golden brown. Internal temp should be 165 degrees F on an instant read thermometer.
  7. 6-Carefully remove chicken from oil and drain on paper towels.