Buttermilk Chicken Tenders

Recipe From: Laura

 It so happens these chicken tenders are very popular on one of my favorite cooking websites but I passed it up because it was breaded and fried.   Welp, it caught my eye again so I looked it over, thinkin up an excuse as to why I needed these in my life and thought, why not......?!  If I just enjoy 'em on a rare occasion and fry 'em in avocado oil, then I could totally......yup!  I'm goin' for it!  And Wow!   Just wow!  I can see why its such a popular recipe! AWE. SOME. SAUCE. The kids raved and raved over these! In fact, they declare them  as their new fav. meal. :)  And trust me....totally worth the extra effort! You will just love these warm chicken tenders, marinated in seasoned buttermilk, pan fried to crispy crunchy golden perfection, dipped in your favorite BBQ sauce or ranch.  Our fav. BBQ sauce is MFT.  Other side dishes you could serve with it are mashed potatoes/gravy, sweet corn on the cob, biscuits & honey or sweet potato fries.   Just be sure to follow my tips below for best success.  :)  

 

FOR THE MARINADE

  ** this is a recipe that requires marinating **

 2 pounds chicken tenderloins

1 cup buttermilk

1-1/2 teaspoons salt

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

FOR THE BREADING

1-1/2 cups all purpose flour

1-1/2 teaspoons baking powder

1 heaping teaspoon salt

3/4 teaspoon black pepper

3/4 teaspoon garlic powder

3/4 teaspoon paprika

3 tablespoons buttermilk

FOR COOKING

3-4 cups vegetable, for cooking (I use avocado oil)

To marinate the chicken: In a large sealable bag, mix chicken tenders w/ rest of  remaining marinade ingredients. Seal the bag tightly & massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl & refrigerate for at least 4 hours on up to 24 hours. 

To make the breading: In a large bowl, mix flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk til well blended, then add buttermilk & stir w/ a fork til mixture is evenly clumpy.  Line a baking sheet with aluminum foil for easy cleanup. Remove chicken tenders from marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.

To fry the chicken: Line another baking sheet w/ a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over med-high heat until oil is at 350°. (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook til the second side is also golden. Set cooked tenders on a paper towel-lined sheet to drain. Fry rest of tenders in batches adjusting heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.

 

Important tips I learned to achieve perfect chicken tenders:

As much as I would love these to be baked (for obvious health reasons), fried is the only way to go with this recipe. Sure, you could bake em but wont be as good.  Use avocado oil since it has a high smoke point .   Make sure oil is hot enuf 350-375 degrees before frying.  Definitely use 3/4 to 1 in. oil in a pan.  Too low of oil level wont cook the tenders as well. When the oil gets to be 'muddy', change it out for fresh oil.

Cut chicken into tenders, not too thick, not too thin.   If you cut them too thick, it's hard to tell if they are done in the middle.  For example, ya take it out to tell if its done, then put back in, the breading tends to come off.

Do not use gluten free flour as a substitute for regular flour. Just will not work as well.

To get the flour to stick, try not to handle too much but still press and roll that flour mixture in nice and good.  Be sure chicken is wet.  If you really have an issue getting the breading to stick, start with lightly coating the tenders in the flour mixture, then dip tenders back in marinade then back again in the flour mixture.  That will do the trick.

Take about 1/4 of the flour mixture and put in a shallow pan.  Work with that flour mixture for each chicken tender, then add more flour mixture as needed.  This makes it so not all the flour mixture "gums" up at once.  

Best when eaten hot or warm since that's when they are crunchiest. Not as good when cooled down.

And just for kicks & giggles, take some pickle rounds, and dip in the leftover flour mixture and fry.  Yum!

Press and roll that flour mixture in nice and good.  Be sure chicken is wet.  If you really have an issue getting the breading to stick, start with lightly coating the tenders in the flour mixture, then dip tenders back in marinade then back again in the flour mixture.  That will do the trick.

Take about 1/4 of the flour mixture and put in a shallow pan.  Work with that flour mixture for each chicken tender, then add more flour mixture as needed.  This makes it so not all the flour mixture "gums" up at once.  

Best when eaten hot or warm since thats when they are crunchiest. Not as good when cooled down.

And just for kicks & giggles, take some pickle rounds, and dip in the leftover flour mixture and fry.  Yum!