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
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:
Saturated fat: 5g