Chicken Tenders Recipe
Three 1/4 lb. jumbo marinated in buttermilk and seasonings, hand-dipped and fried to a golden crisp. Tossed in sauce or naked to dip. Served...
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Ingredients
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Chicken Marinade
Breading
Frying
Dipping Sauce (optional)
Method
Marinating Chicken
Prepare the Marinade
In a large bowl, mix buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken tenders and ensure they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.
Breading and Frying
Prepare the Breading Station
In a shallow dish, combine flour, cornstarch, salt, black pepper, garlic powder, and onion powder. In another bowl, beat eggs with water.
Bread the Chicken
Remove the chicken from the marinade, allowing excess to drip off. Dip each tender in the egg mixture, then coat with the flour mixture, pressing gently to adhere.
Fry the Chicken
In a large skillet or deep fryer, heat vegetable oil over medium-high heat. Fry the chicken in batches for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Serving
Serve
Serve the chicken tenders hot with BBQ sauce or any dipping sauce of choice.
