Fried Chicken Tenders

Nick was in Chicago this week for his quarterly work meetings.  He hasn’t had a home cooked meal in a few days, and although Chicago has some of the best restaurants around, I wanted to make him something delicious and summery.  Or maybe I was just craving fried chicken.  Either way, this recipe rules.


INGREDIENTS

For the Marinade

friedchickentenders.jpg

2 pounds chicken tenderloins
1 cup buttermilk
1 ½ tsp salt
1¼ tsp cayenne pepper
1¼ tsp garlic powder
1¼ tsp paprika

For the Breading

1 ½ cups all purpose flour
1 ½ tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1 ½ tsp baking powder
5 Tbsp buttermilk


For Cooking


1 cup vegetable oil, for cooking

 

 

 

DIRECTIONS

  • Add oil to a large, high pot until it’s about 1 inch deep.  Heat on medium high and let it heat up for about 8-10 minutes.
  • Remove the chicken tenders from the marinade two at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat.
  • Cook two at a time for 4 minutes on each side. 
  • When they’re done, use tongs to place on the paper towel.  Let  them sit for a couple minutes, to drain the oil, then serve.
  • Combine the chicken tenders with all of the marinade ingredients in a large ziploc bag. Seal the bag tightly and mix it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight.
  • The next day, combine the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.           
  • Line a baking sheet with aluminum foil and then paper towel, to soak up the oil.
Marie KellyMilford Kitchen