Buttermilk Chicken Tenders |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Marinate chicken tenders in a mixture of buttermilk and hot sauce, coat in breadcrumbs, then brown in a skillet for an easy weeknight dinner. Ingredients:
1/2 cup buttermilk |
3/4 teaspoon tabasco sauce |
1 1/3 pounds chicken tenders |
3/4 cup all-purpose flour |
2 teaspoons kosher salt |
1/8 teaspoon cayenne pepper |
2 eggs |
2 tablespoons water |
2 cups bread crumbs |
3/4 cup vegetable oil |
Directions:
1. Mix buttermilk and Tabasco in a resealable plastic bag. Add chicken tenders and marinate for at least 1 hour or up to 1 day.
2. Preheat oven to 225°F. In a shallow dish, mix flour with salt and cayenne pepper. In a shallow bowl, beat together eggs with 2 Tbsp. water. Place bread crumbs in a separate shallow dish. Line a baking sheet with wax paper.
3. Remove chicken tenders from buttermilk, draining any excess, and dredge individually in flour mixture, shaking off excess; then dip into egg, draining any excess. Next, dip chicken in bread crumbs, pressing gently into crumbs to coat. Place on baking sheet. (Chicken may be prepared up to 5 hours ahead; cover and refrigerate.)
4. In a large skillet, heat 1/4 cup vegetable oil over medium-high heat. When hot, add one third of chicken tenders and cook, turning, until golden, about 4 minutes. Transfer to a baking sheet and keep warm. Wipe out pan and repeat cooking procedure in 2 more batches with remaining oil and tenders.
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