Buttermilk Fried Chicken Tenders
Servings: 0
Calories:
Ingredients
- 3 chicken breasts sliced
- 1 cup buttermilk
Coating
- 2 eggs lightly beaten
- 1 cup flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp paprika
Frying
- 5-6 cups canola, vegetable or peanut oil
Instructions
Marinate
- Place the sliced chicken breast in zip-lock bag or container. Pour buttermilk in the container and cover. Refrigerate for at least 2 hours.
Coating
- In a large shallow bowl; place flour and all the seasoning together then whisk. Place the flour mix, lightly beaten eggs and marinated chicken in close proximity to each other. Get one tender out of the container (at a time) and coat it with the flour mix. Dip the tender in the lightly beaten eggs and then return to the flour mix for second coating. Set the tender aside. (Repeat steps until all tenders are well battered)
Frying
- Pour the oil in a deep fryer pan and preheat the oil to 375°F / 190°C. Heat the oil at this temperature for at least 5 minutes before frying the chicken. Fry the tenders in separate batches, making sure to not overcrowd (no stacking or touching) cook for 6-8 minutes or until deep golden brown. Remove the tenders and place on a rack or paper towel(s) to drain excess oil.