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RECIPE
9 INGREDIENTS5 STEPS4HR 20MIN

Crispy Chicken Tenders

5.0
1 Ratings
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In the Kitchen with Jonny
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
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A classier and more seasoned version of your typical chicken fingers.

4HR 20MIN

Total Cooking Time

9

Ingredients
In the Kitchen with Jonny
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1 cup
Buttermilk
1 Tbsp
1 1/4 tsp
1 1/4 tsp
Onion Powder
1 1/4 tsp
Garlic Powder
1/8 tsp
Cayenne Pepper
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Directions

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Step 1
In a bowl or ziplock bag, combine the Chicken Tenders (2 lb) with the Buttermilk (1 cup) , Salt (1 tsp) , Paprika (1/4 tsp) , Onion Powder (1/4 tsp) , Garlic Powder (1/4 tsp) , Cover or seal tightly and make sure the chicken is covered by the buttermilk. Refrigerate overnight, or at least 4 hours.
Step 2
Make the breading by combining the All-Purpose Flour (1 1/2 cups) , Cayenne Pepper (1/8 tsp) , Salt (1/2 Tbsp) , Ground Black Pepper (to taste) , Garlic Powder (1 tsp) , Paprika (1 tsp) and Onion Powder (1 tsp) in a large bowl. Whisk until well combined.
Step 3
Line a baking sheet with aluminum foil. Remove the chicken tenders from the fridge. Add oil to a pan with high sides. Heat on high until oil is shimmering. Toss chicken tenders into the flour mixture. Be sure to press the chicken firmly into the breading. Place breaded tenders on prepared baking sheet.
Step 4
Place few chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on plate lined with paper towels.
Step 5
Serve immediately and enjoy!

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