A classier and more seasoned version of your typical chicken fingers.
Total Time
4hr 20min
5.0
3 Ratings
Author: In the Kitchen with Jonny
Servings:
4
Ingredients
•
2
lb
Chicken Tenders
•
1
cup
Buttermilk
•
2
tsp
Salt
•
1
tsp
Paprika
•
1
tsp
Onion Powder
•
1
tsp
Garlic Powder
•
to taste
Ground Black Pepper
•
as needed
Cayenne Pepper
•
1 1/2
cups
All-Purpose Flour
Cooking Instructions
1.
In a bowl or ziplock bag, combine the Chicken Tenders (2 lb) with the Buttermilk (1 cup), Salt (1 tsp), Paprika (as needed), Onion Powder (as needed), Garlic Powder (as needed), Cover or seal tightly and make sure the chicken is covered by the buttermilk. Refrigerate overnight, or at least 4 hours.
2.
Make the breading by combining the All-Purpose Flour (1 1/2 cups), Cayenne Pepper (as needed), Salt (2 tsp), 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.
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.
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.
5.
Serve immediately and enjoy!
Nutrition Per Serving
CALORIES
405
FAT
2.6 g
PROTEIN
51.3 g
CARBS
37.6 g
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