June 11, 2011

Buttermilk Chicken Tenders

Buttermilk Chicken Tenders may not be the most fancy dinner option but these are top notch when compared to what you'd get when you dine out and light on the wallet. If you toddler is anything like mine and their first choice is chicken nuggets, you are in luck, they will gobble these up.

Moist and flavorful. Fried. Yes please! Great when served with your favorite dipping sauces or plain. They even make a great filling for a wrap or a salad topping. 
MyRecipes.com and All You, April 2006
Makes 6 Servings

Stars of the Show:
  • 1/2 cup buttermilk
  • 3/4 tsp Tabasco - Double this amount if you like 'em spicy.
  • 1 1/3 lb chicken tenders
  • 3/4 cup all-purpose flour
  • 2 tsp kosher salt
  • 1/8 tsp cayenne pepper - Double this amount if you like 'em spicy.
  • 2 eggs
  • 2 cups breadcrumbs - I only ended up using half this amount.
  • 3/4 cup vegetable oil
And Action:

Mix buttermilk and Tabasco in a resealable plastic bag. Add chicken tenders and marinate for at least 1 hour or up to 1 day.

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.

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. (Chicken may be prepared up to 5 hours ahead; cover and refrigerate.)

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 in 225 degree oven. Wipe out pan and repeat cooking procedure in 2 more batches with remaining oil and tenders. (I was able to cook all of my tenders at once and didn't need to keep them warm in the oven.)

Nutritional Information Per Serving:
Calories: 467
Fat: 32g
Saturated fat: 5g
Protein: 29g
Carbohydrate: 18g
Fiber: 1g
Cholesterol: 131mg
Sodium: 606mg

5 comments:

Courtney said...

These look sooo good! I have never made chicken tenders before, but I love them in wraps and on salads. Thanks for sharing!

Pretend Chef said...

Courtney - They are so easy to make and have great flavor. Not dry at all. Let me know how you like them if you end up making them.

Baking Serendipity said...

There are no toddlers at my house, but chicken tenders are a favorite of my husband and I :) These look fantastic!

Ellie said...

It's the heat in these that make them sound so good!!!

Pretend Chef said...

Baking Serendipity - Haha! I would enjoy chicken tenders and goldfish even if I didn't have a toddler at home as well.

Ellie - Please note that the original recipe doesn't yield a very spicy tender. You'll need to add more spice for a kick. Just a heads up.

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