Sunday, May 30, 2010

Crispy Chicken Tenders

I made chicken tenders in our deep fryer for the first time two weeks ago.  They turned out very well!  If you don't have a deep fryer, you can easily use a skillet with oil.

I bought chicken breast tenders all ready trimmed and good to go from the meat section. In a bowl, soak them in buttermilk (I only had half & half in the frig.) for 15-20 minutes or more, whatever you feel like. A bowl full of flour (about a cup or so) and Lawry's seasoning salt (use whatever seasonings you'd like, I added red pepper flakes as well), add a little bit of buttermilk to the flour mixture and stir it so it looks clumpy.  Dip the chicken tenders, using a fork, in the flour mixture to coat well and place them on a clean plate so that you can transfer them to the deep fryer or skillet.  The clumpy flour mixture makes for a crispy crust :) I used tongs to place the tenders in the fryer.  It only takes about 1 1/2 minutes to cook in the deep fryer (375*). About 2 minutes on each side in the skillet should work.

Added some crinkle cut fries to complete the meal!

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