These buttermilk chicken tenders are the most delicious chicken tenders you will ever make at home. They have a light and crispy batter and are so tender, juicy and delicious! There’s a reason they’re called The Best Damn Buttermilk Chicken Tenders. Now let’s find out why…
We start our recipe with boneless, skinless chicken breast. Cut it into strips and place in a bowl of buttermilk for an hour. But why buttermilk? Buttermilk and fried chicken have been synonymous together for good reason. The buttermilk contains enzymes which tenderizes the meat. It breaks down the protein much the way an acidic marinade would. Except with buttermilk, it also infuses a flavor that perfectly complements the meat as well as the breading. Speaking of the breading, let’s talk about that too.
Most commercial chicken tenders or nuggets are fried in a simple breadcrumb mix. While this works, it’s nothing compared to a true batter made from flour and a few seasonings. You see, our buttermilk chicken tenders will get a double batter dunk which will create that perfectly crispy, light and flaky breading. After soaking in the buttermilk, the chicken will get dredged through flour, take a dunk in egg wash, then back into the flour. This creates that famous breading that you find at the best fried chicken establishments. The kind that’s so good you could practically eat it by itself!
Ingredients
Instructions
for full recipes please see : recipeteacher.com
We start our recipe with boneless, skinless chicken breast. Cut it into strips and place in a bowl of buttermilk for an hour. But why buttermilk? Buttermilk and fried chicken have been synonymous together for good reason. The buttermilk contains enzymes which tenderizes the meat. It breaks down the protein much the way an acidic marinade would. Except with buttermilk, it also infuses a flavor that perfectly complements the meat as well as the breading. Speaking of the breading, let’s talk about that too.
Most commercial chicken tenders or nuggets are fried in a simple breadcrumb mix. While this works, it’s nothing compared to a true batter made from flour and a few seasonings. You see, our buttermilk chicken tenders will get a double batter dunk which will create that perfectly crispy, light and flaky breading. After soaking in the buttermilk, the chicken will get dredged through flour, take a dunk in egg wash, then back into the flour. This creates that famous breading that you find at the best fried chicken establishments. The kind that’s so good you could practically eat it by itself!
Ingredients
- 2 boneless skinless chicken breasts (4oz each)
- 2 cups all purpose flour
- 2 eggs
- 1 cup buttermilk
- 1 tablespoon season salt
- 1 tablespoon paprika
- 1 tablespoon parsley flakes
- Vegetable oil (about 2 cups)
Instructions
- Place chicken breasts in between 2 pieces of plastic wrap and pound to even thickness of about about ½". Then cut into strips of about an inch thick. Place in a bowl with buttermilk and let sit in refrigerator for about an hour.
- In a large bowl, combine flour, season salt, paprika and parsley flakes. In another bowl, beat two eggs.
- In a deep frying pan, heat oil to about 350 degrees F (medium heat for about 5 minutes).
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for full recipes please see : recipeteacher.com
