Buttermilk Chicken Tenders

September 26, 2016
Buttermilk Chicken Tenders | Bellasapron.comButtermilk Chicken Tenders | Bellasapron.com
Serves 6 Servings
Equipment
Dutch Oven or Cast-iron
Prep time
4h 0m
Cook Time
10m

So when the Kentucky Fried Chicken Colonel started frying and selling chicken at a gas station, the chicken tasted like this.  Unlike the current VERY salty kind.  The kind where you find yourself binge drinking water after eating it…lol.  No offense to KFC but homemade is always better.

Give this recipe a try and let me know what you think.  Pretty sure you’ll like this a lot more.

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Buttermilk Chicken Tenders
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Servings
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Ingredients

  • 2 Pounds
    Chicken Tenders
  • 1 Cup
    Buttermilk
  • 1/2 Teaspoon
    Salt
  • 1/2 Teaspoon
    Paprika
  • 1/4 Teaspoon
    Cayenne Pepper
  • 1/4 Teaspoon
    Black Pepper, Ground
  • 1 & 1/2 Cup
    All-Purpose Flour
  • 1/2 Teaspoon
    Salt
  • 1 Teaspoon
    Black Pepper, Ground
  • 1 Teaspoon
    Paprika
  • 1/2 Teaspoon
    Garlic Powder
  • 1 & 1/2 Teaspoon
    Baking Powder
  • 3 Tablespoons
    Buttermilk

Instructions

  1. Lay chicken in between plastic wrap. Cover and pound each fillet to even thickness. About 1/4 or 1/3 inch thickness.

    Buttermilk Chicken Tenders | Bellasapron.com
  2. In a large plastic bag, place first six ingredients. Mix well and add chicken into bag. Seal bag and marinate for 4+ hours or overnight. The longer the chicken marinates the more tender chicken you will have.

    Buttermilk Chicken Tenders | Bellasapron.com
  3. Once the chicken is done marinating.

    In a large flat bowl, mix flour, salt, pepper, paprika, baking powder, garlic powder and buttermilk. Mix well with a fork. It will be clumpy.

    Buttermilk Chicken Tenders | Bellasapron.com
  4. In a large dutch oven or cast-iron, heat oil (vegetable or peanut) to 365 degrees.

  5. Drench each chicken piece into wet flour mix on both sides. Press in mix and allow it to be clumpy.

    Buttermilk Chicken Tenders | Bellasapron.com
  6. Slowly drop each chicken into hot oil and allow to fry on each side for 3-4 minutes. Flip carefully using a fork or tongs.

    Note: Chicken is done when it reaches a temperature of 165 degrees F.
    Note II: Fry 2-3 chicken tenders at a time depending on size of dutch over.
    Note III: Monitor heat of the oil. Dropping too many chicken pieces into the dutch oven will lower the temperature.

    Buttermilk Chicken Tenders | Bellasapron.com
  7. Carefully remove each piece of chicken and place on a rack lined with paper towels. Allow to drain the oil.

    Serve while hot with your favorite BBQ or honey mustard sauce. Enjoy!

    Buttermilk Chicken Tenders | Bellasapron.com

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