Buttermilk chicken tenders would be the most tasty chicken tenders and they’ve a light and crispy batter and are so tender, delicious and juicy!
Buttermilk and fried chicken have been synonymous together for good reason. The buttermilk have enzymes that tenderizes the meat. It breaks the protein much how an acidic-marinade would. Except with buttermilk, in addition it infuses a taste that perfectly matches the meat in addition to the breading.
This buttermilk chicken tenders will get crispy, flaky and light breading. After soaking in the buttermilk, the chicken will get dredged via flour, take a dunk in egg wash, then back to the flour.
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Buttermilk Chicken Tenders
Buttermilk chicken tenders would be the most tasty chicken tenders and they’ve a light and crispy batter and are so tender, delicious and juicy!
Prep Time 15mins
Cook Time 10mins
Total Time 25mins
Course Dinner
Cuisine American
Servings 4
Ingredients
2boneless skinless chicken breasts(4oz each)
2eggs
1tbspparsley flakes
1cupbuttermilk
1tbsppaprika
2cupsall purpose flour
vegetable oil(about 2 cups)
1tbspseason salt
Instructions
Pit the chicken breasts between 2-pieces of plastic-wrap and pound to thickness of approximately 1/2-inch.
Then cut into strips of about an inch thick. Then put in a bowl together with buttermilk and let sit in fridge for one-hour.
In a large bowl, combine paprika, flour, parsley flakes and season salt, and in a different bowl beat 2-eggs.
In a skillet, heat oil to approximately 350°F in medium-heat for 5 minutes.
Remove chicken strips out of buttermilk, dredge in flour blend, the eggs, then back through flour. Put aside on a paper plate till complete.
Carefully put coated chicken into pan with hot-oil, fry for approximately 3-4 minutes. Then flip pieces around for the next 3 minutes till golden-brown.
Gently remove chicken from oil and drain on paper towels.
