1-1/2 cups all purpose flour Her goal is to change lives one family at a time by providing easy, from scratch, family friendly recipes that the whole family will enjoy! One thing I didn’t know until now is that it is SUPER easy to make hand-breaded chicken fingers at home, and they’ve got some SERIOUS advantages to take-out. And if I do get barbecue for a changeup on a rare occasion, I always wish I had stuck with the chicken fingers. Call Me Betty Blog © 2019 All rights Reserved. Nutrition information isn’t always accurate. The sauce is optional as the tenders taste AWESOME plain or dipped in your favorite bbq sauce, but the sweet and sticky sauce makes them top notch. Place coated chicken on the prepared baking sheet. Embarrassing. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. My family loved the chicken. If you find that the oil is heating too quickly, add a bit more cold oil to cool it down. If you think that chicken tenders are kid food…relax, live a little, and give these chicken tenders a try. 3/4 teaspoon garlic powder Note: I find that it’s hard to tell how golden the chicken is when it’s immersed in the oil. Cook until chicken is golden brown on both sides, flipping once halfway through cooking. 1-1/2 teaspoons baking powder Do not crowd the pan. 1/4 teaspoon garlic powder Place cooked chicken tenders on a paper towel lined plate to drain. Dredge chicken tenders in flour mixture, then dip in buttermilk, then vigorously batter in flour mixture again until they are well coated. 3 tablespoons buttermilk (If a cube of bread sizzles when you drop it in, it’s ready.) Line another baking sheet with a few layers of paper towels and set aside. Press the breading firmly onto the chicken. Line a baking sheet with aluminium foil. Thanks!!! For the Breading If you’re unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color. Heat over high heat until oil is shimmering. I will need to give these a shot because my last couple attempts at making chicken fingers at home have bombed! Line a baking sheet with aluminum foil. My goal? Serve after drained and cooled slightly. Seal tightly and refrigerate for at least four hours, up to overnight. Get the mini-course FREE when you sign up for email updates. Mix flour, salt, pepper, cayenne, garlic powder, and paprika in a shallow bowl. Start by rinsing and drying your chicken strips. 1/4 teaspoon paprika Next, make the breading by stirring the flour and spices together. Spices: Garlic powder, paprika, onion powder, cayenne pepper, salt and pepper. Baked Chicken Breasts with Mushroom Cream Sauce. There is hope yet, I’m not picky at all anymore. To make the breading, whisk together the flour and spices in a medium bowl. 3-4 cups vegetable oil, for cooking, Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. True story. 1 cup buttermilk https://callmebetty.com/handbreaded-buttermilk-chicken-tenders I found that the tenders took about 5-7 minutes to fry, but it's best to remove one tender and check with a meat thermometer that they meet an internal temperature of 165 degrees F. When cooked, remove chicken tenders with tongs and place on a plate lined with paper towels to drain off excess oil. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Using tongs, place several chicken tenders in the hot oil without crowding the pan. Instructions: Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. If you have a chicken tender guilty pleasure like I do, these chicken tenders might just be life-changing. In less than thirty minutes you can have moist and tender on the inside, perfectly spicy and crispy on the outside chicken tenders that taste so much better than a restaurant. Don’t get me wrong, I loved eating as much as I do now, but I LITERALLY (and yes, I know the meaning of the word literally) subsisted on four things. Heat over medium heat until oil shimmers and reaches a temperature of 350 degrees. 1-1/2 teaspoons salt 30. Except weird soft cheeses…I just can’t 🙂. The Best Ever Chicken Tender Recipe. The extra crispy, crunchy little bits are made by drizzling a little bit of the buttermilk in the flour and stirring with a … Set on a clean plate until ready to fry. Add chicken tenders one at a time and stir to coat. To make your own buttermilk chicken tenders, start by soaking the tenders in the buttermilk for at least 30 minutes up to 4 hours. Next, in a bowl submerge the chicken strips in buttermilk for 15 to 20 minutes (or longer if you’d like). Off of the kid’s menu. Foodie Pro & The Genesis Framework. I feel ya! So good!!!! BUTTERMILK CHICKEN TENDERS — Chicken tenders are marinated in buttermilk and spices, then coated in seasoned flour and fried until they’re crispy on the outside, and tender and juicy inside. Uptown foodie meets real life at Let’s Dish, where I share all my favorite recipes. One of my most popular recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection. Remove one or two chicken tenders from the bag and toss in the breading mixture to coat. For Cooking These delicious fried buttermilk chicken tenders are so easy to make and even more delicious than your favorite diner version, guaranteed! When the oil is hot, fry the tenders. Meat. Will always use this recipe. This will cool it down faster than turning down the heat. Set breaded tenders on prepared baking sheet. I bet these taste a million times better than store-bought ones!!! I have only tried this recipe with Frank's hot sauce, so I can't attest to how any other sauce would taste. Fill a enameled cast iron pot about 1/3 way full with canola oil, begin heating on the stove over medium high heat. What was supposed to be a fun night out getting to know someone was usually a stressful experience as I tried to find something “mature” on the menu that wouldn’t make me gag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. They’re sure to suit your. Don't overcrowd the pan, I fried 4-5 tenders at a time. but my friends just call me Betty Crocker. To share all my secrets to make you feel like a rockstar in the kitchen and to make 100% from scratch cooking do-able, easy, and fun. Add the buttermilk and stir with a fork until mixture is crumbly. I often finish off my buttermilk chicken tenders with a sweet and delicious, hot and sticky sauce. While I have certainly branched out in the culinary world, I still hold a very special place in my heart for chicken fingers and fries. Amanda is a dietitian turned mom and food blogger. 1/4 teaspoon cayenne pepper Serve hot. 10 ingredients. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.