Favorite thing I’ve been eating; these buttermilk chicken tenders.
Always make sure you are using the best quality ingredients in your recipes because the flavors will really stand out. The most important ingredient in this recipe is the chicken! I always shop for chicken that has a super low added fluid content…I realize that sounds kinda icky. But seriously, the less fluid added to the chicken, the fresher and better tasting it will be. You can always grab the Smart Chicken brand which has zero fluid. It tastes natural and fresh!
Grab your chicken breasts and cut them into strips. I always cut them with the grain of the meat Make the strips as close to the same size as possible so that they cook at relatively the same rate.
Toss the chicken strips into a glass bowl and add your buttermilk. I make by own because I rarely ever have buttermilk on hand. Uh..like never actually. To make it you just take a cup of whole milk, put it in a glass cup or bowl, and add a tablespoon of white vinegar. The milk will start to thicken nicely in a few minutes. Give it a stir and add the buttermilk to the top of the chicken. Add in the hot sauce. Mix it all together, cover with plastic wrap and place in the fridge while you prep your dipping stuff.
Crack your eggs into a bowl large enough and easy enough to dip chicken into it. And get it back out! That’s the important part, getting it back out. Give the eggs a good beating with a whisk.
Grab another bowl, this one should be slightly larger than the egg bowl. Add the flour and mix in the spices.
Heat the oil up in a heavy bottom pan. I love to use cast iron because it can really handle the heat of hot oil.
Get the buttermilk soaked chicken out of the fridge, set up your egg and flour bowls next to the stove top, or where you are going to fry up the chicken tenders.
Take a strip of chicken, dip it in the flour, then in the egg mixture, then in the flour again. Lightly shake it between each step. Then just line them up on a parchment paper lined dish or cookie sheet.
When the oil reaches 350 degrees, start frying up small batches until they are golden brown. If you are unsure if the chicken is cooked, cut one open to check if the meat is white on the inside.
What was in the dipping sauce shown in the video?
I love a delicious and creamy honey mustard dip with chicken tenders. But I also love super fast and super easy. So, I just mix together about 3 tablespoons of mayo, 2 tablespoons of dijon mustard, 1 tablespoon of regular mustard, 1 tablespoon of honey, and then some hot sauce to taste. I like a little kick but nothing too crazy. Add some pepper if you are feeling wild!
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Quick & Easy Chicken Tenders
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Cuisine: American
Description
Crispy, tender and delicious chicken fingers fried to golden perfection. Chicken tenders have always been one of my favorite foods! These are so quick and easy to make and are absolutely delicious! Great for fast food cravings or for serving up on game day.
Ingredients
4 boneless, skinless, chicken breasts;1 cup buttermilk (see above for quick homemade recipe)
1 tsp hot sauce;2 large eggs beaten
2 cups flour
2–1/2 tsp sea salt
3/4 tsp pepper
1/8 tsp paprika (I used smoked paprika)
1/8 tsp garlic powder
1/8 baking powder
Oil for frying (I used peanut oil, but you could easily use canola oil)
Instructions
Cut the chicken lengthwise into equal chicken finger sizes
Mix the hot sauce with the buttermilk in a glass bowl and add the chicken to soak/marinate
Cover the buttermilk and chicken with plastic wrap and place in the refrigerator while you mix up the dipping ingredients
Add the eggs to one bowl and beat thoroughly
Add the flour, spices and baking powder to another bowl and mix well
Remove the chicken mixture from the refrigerator and dip each piece of chicken into the flour mixture
Dip the same piece into the egg mixture and then back into the flour mixture
Gently shake off the excess flour and place the chicken onto a parchment paper lined baking sheet
Repeat with every chicken piece
Heat the oil about 2-3 inches deep in a dutch oven or a deep cast iron skillet on med-high heat until the oil reaches a temperature of 350 degrees
Carefully add the chicken with metal tongs in small batches and cook for 5-7 minutes or until nicely golden brown on both sides
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