I am proud, a member who carries a lifetime card from a chicken tender lovers club. I remember, even when I was a teenager, my father became very confused because no matter what restaurant he went to, I ordered a plate of chicken and fried potatoes.
What can i say? The chicken tender is delicious and you know what you are getting. They are always there for you!
I haven't eaten it quite often lately, but I still enjoy good tendering from time to time.
It turns out it's very easy to make homemade chicken tenders and is very valuable! They come out so crunchy and delicious. I can't think of a better lunch!
I want to tender my artificial chicken coated with perfect spices. For me, this means a note of pepper, onions, and garlic with a little spiciness. I passed several batches until I reached the balance of taste that I was looking for.
You can fry it in an iron skillet if you don't have a deep fryer. I like to use a deep fryer if possible because it regulates and maintains the temperature very well.
The best part of chicken tenders is dipping sauce! What sauce do you like to dip into?
Take another bowl and add the flour and seasonings. Stir with a fork to combine. Now drizzle about 1/4 cup of buttermilk into the flour, stirring lightly with your fork as you add it. (This will create the small clumps of batter that make the chicken tenders extra crispy!)
Heat your deep fryer to 375 F or add 1″ of oil to a cast iron skillet and heat oil to temperature over medium heat.
Once the chicken tenders are done soaking, remove them from the buttermilk mixture and dredge in the flour. Turn them over to thoroughly coat each side.
When oil has come to temperature, add the chicken tenders, frying in batches if necessary. Cook them on each side for about 2 minutes, until golden brown and crispy.
Remove them from the oil and place on a cooling rack over a baking sheet or paper-lined plate.
Serve immediately with your favorite dipping sauce and french fries.
What can i say? The chicken tender is delicious and you know what you are getting. They are always there for you!
I haven't eaten it quite often lately, but I still enjoy good tendering from time to time.
It turns out it's very easy to make homemade chicken tenders and is very valuable! They come out so crunchy and delicious. I can't think of a better lunch!
I want to tender my artificial chicken coated with perfect spices. For me, this means a note of pepper, onions, and garlic with a little spiciness. I passed several batches until I reached the balance of taste that I was looking for.
You can fry it in an iron skillet if you don't have a deep fryer. I like to use a deep fryer if possible because it regulates and maintains the temperature very well.
The best part of chicken tenders is dipping sauce! What sauce do you like to dip into?
INGREDIENTS
- 1lb Chicken Tenders
- Buttermilk
- 1 1/2 Cups Flour
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/8-1/4 tsp Cayenne
- Oil, for frying
INSTRUCTIONSPlace chicken strips in a medium bowl and pour buttermilk over the top until they are submerged. Place in fridge and allow to soak for at least 30 minutes.
Take another bowl and add the flour and seasonings. Stir with a fork to combine. Now drizzle about 1/4 cup of buttermilk into the flour, stirring lightly with your fork as you add it. (This will create the small clumps of batter that make the chicken tenders extra crispy!)
Heat your deep fryer to 375 F or add 1″ of oil to a cast iron skillet and heat oil to temperature over medium heat.
Once the chicken tenders are done soaking, remove them from the buttermilk mixture and dredge in the flour. Turn them over to thoroughly coat each side.
When oil has come to temperature, add the chicken tenders, frying in batches if necessary. Cook them on each side for about 2 minutes, until golden brown and crispy.
Remove them from the oil and place on a cooling rack over a baking sheet or paper-lined plate.
Serve immediately with your favorite dipping sauce and french fries.
Buttermilk Chicken Tenders
4/
5
Oleh
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