The Recipe Bank

Just another WordPress.com weblog

Buttermilk Chicken Tenders Recipe

Buttermilk Chicken Tenders

Ingredients:

8 chicken tenders
1 1/2 cups White Lily® All Purpose Flour
1 1/2 teaspoons salt
2 teaspoons black pepper, freshly ground
2 large eggs, lightly beaten
1 cup buttermilk
1 pint Crisco® Vegetable Oil

Preparation:

In large, heavy skillet, heat 1 1/2 inches of oil (amount will vary depending on diameter of pan) to 365 degrees.

Three bowls will be needed to bread the chicken. Thoroughly blend White Lily All-Purpose Flour, salt, and pepper in a medium-size bowl.

Break eggs into a small bowl, beat lightly and set aside.

Pour 1 cup of buttermilk into a bowl.

Dip chicken one piece at a time into buttermilk, then into flour. Coat completely.

Then dip chicken into egg, then return to flour. Coat completely.

Gently place chicken into hot oil. Fry uncovered about 10 minutes on each side until golden brown and the juices from the chicken no longer run pink.

Drain on paper towels. Serve immediately or place on rack in 200 degree oven until ready to serve.

No comments yet»

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: