FRIED CHICKEN TENDERS
Make these buttermilk fried chicken tenders at home for half of the cost then at a restaurant. Use them in sandwiches, salads or simply by themselves. This is a very easy recipe to make, and the chicken comes out moist with a crispy outside coating.
Ingredients
- 2 lb Chicken tenders
- 1.5 cup Buttermilk
- 2 tbsp Hot sauce
- 2 tbsp Salt
- 2 tsp Onion powder
- 2 tsp Garlic powder
- 2 tsp Pepper white or black
- 2 tsp Smoked paprika
- 1.5 cup Flour all purpose
- ½ cup Cornstarch
- 2-3 cup Canola oil
Instructions
- Add chicken to a large Ziplock bag along with the buttermilk, hot sauce and half of the spices (1 tbsp salt, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp pepper and 1 tsp smoked paprika). Marinate in refrigerator for at least 2 hours or overnight.2 lb Chicken tenders, 1.5 cup Buttermilk, 2 tbsp Hot sauce
- In a medium sized bowl add flour, cornstarch and remaining dry spices (1 tbsp salt, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp pepper and 1 tsp smoked paprika). Mix well to incorporate.1.5 cup Flour, ½ cup Cornstarch
- In a large pot or Dutch oven on medium heat, add canola oil. Once oil gets up to 325-350 degrees F, add chicken in small batches (3-4 pieces at a time). Cook 3 minutes per side, 6 minutes total or until internal temperature is 165 degrees.2 lb Chicken tenders
- Remove chicken and place on a paper towel lined plate to absorb excess oil. Sprinkle with salt to taste.
Notes
CAL 484 CARB 39G FAT 29G PROTEIN 17G FIBER 1G SUGAR 3G
Nutritional values do not reflect the total amounts used in this recipe. The oil was used to fry in and was not completely added to the recipe as well as the buttermilk and flour.