These Chicken Tenders are marinated in seasoned buttermilk and fried to crispy, crunchy perfection. They’re delicious plain, dipped in honey mustard Sauce, or perched on top of a salad. And they’re not just for picky kids — everyone loves them. My girls love these tender, moist and crispy chicken strips! My husband and I cut up the chicken and add to a lettuce salad with eggs, tomatoes and cheese. And everybody's happy!
They’re golden brown fried chicken tenders made with either chicken breasts, that you can slice into thinner chicken strips or you can use chicken tenderloin pieces and skip an extra step in the preparation. If you’re using a chicken breast you will cut it along it’s long side to make chicken strips the right length for these chicken tenders.
Once fried you can keep the chicken tenders crispy on a wire rack placed on a baking sheet in a low oven at 250 degrees while you finish frying the remaining chicken tenders or keep them warm until your even starts. The low temperature will ensure the chicken fingers stay juicy too, it isn’t hot enough to dry them out unless you leave them in there for hours. Do not cover the chicken though as it will create steam which will ruin the texture of the crispy chicken.
Now if you want you can Oven Baked Chicken Tenders as well aka Healthy Chicken Tenders 😉
After the buttermilk marinade add the spices to panko crumbs or breadcrumbs instead of flour. Dredge the chicken from the buttermilk into the breadcrumbs then add to a baking sheet coated with cooking spray. Brush with just 2 tablespoons of melted butter or spray with cooking spray. Bake at 400 degrees for 20-25 minutes.
Video in Urdu:
Video in English:
Ingredients:
4 chicken breasts boneless skinless
1 cup buttermilk1 teaspoon hot sauce
2 large eggs beaten
2 cups flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder
canola oil for frying
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