Country Buttermilk Chicken Tenders

• Meat

  • 2 lbs Chicken breast tenderloins

• Produce

  • 1 tsp Powdered garlic

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Black pepper
  • 1/4 tsp Cayenne pepper
  • 1 1/2 tsp Paprika
  • 2 tsp Salt

• Dairy

  • 1 3/16 cup Buttermilk

Found on countryrecipebook.com

Description

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

Directions

• Place all marinade ingredients in a large ziplock bag, mix up well and add chicken. Close bag tightly and marinate in the refrigerator for at least 4 hours, or overnight is even better.
• Mix all breading ingredients in a large bowl. Consistency will be crumbly, which is perfect.
• Add oil to a large, high-sided stovetop cooker and heat oil to high.
• Drop marinated chicken tenders into breading mix and press it all in real good. It will be a big clumpy mess but thats what we want.
• Using tongs, slowly add breaded tenders into oil. Do this slowly and one at a time, as not to drop the temperature of the oil.
• Cook tenders for a 3-4 minutes, until 1st side is golden brown, carefully flip over with tongs and let fry on other side for an additional 3-4 minutes or until golden brown.
• Carefully remove chicken tenders from oil and place on a paper towel lined pan to drain the oil.
• Serve with your favorite dipping sauce such as BBQ sauce, ranch dressing or honey mustard.

Nutrition