Buttermilk Chicken Tenders
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
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.