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Buttermilk Chicken Tenders

Preparation Time
80 min
Cook Time
12 min
Total Time
92 min
3.0 cup
2.0 tsp
3.0 cup
1.0 tsp
2.0 cup
3.0 tsp
1.0 cup

Buttermilk Chicken Tenders

Buttermilk Chicken Tenders
6 Serving
I want to make some delicious Buttermilk marinated chicken tenders.
chicken tenders: 1 1/3 pounds
buttermilk: 1/2 cup
chili sauce: 3/4 teaspoon
salt: 2 teaspoons
cayenne pepper: 1/8 teaspoon
egg: 2
flour: 3/4 cup
bread crumbs: 2 cups
vegetable oil: 3/4 cup
Mix buttermilk and chili sauce in a resealable plastic bag. Add chicken tenders and marinate for at least 1 hour or up to 1 day.Preheat oven to 225°F. In a shallow dish, mix flour with salt and cayenne pepper. In a shallow bowl, beat together eggs with 2 Tbsp. water. Place bread crumbs in a separate shallow dish. Line a baking sheet with wax paper.Remove chicken tenders from buttermilk, draining any excess, and dredge individually in flour mixture, shaking off excess; then dip into egg, draining any excess. Next, dip chicken in bread crumbs, pressing gently into crumbs to coat. Place on baking sheet.In a large skillet, heat 1/4 cup vegetable oil over medium-high heat. When hot, add one third of chicken tenders and cook, turning, until golden, about 4 minutes. Transfer to a baking sheet and keep warm. Wipe out pan and repeat cooking procedure in 2 more batches with remaining oil and tenders.


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