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Buttermilk Chicken Tenders Recipe

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This recipe for Buttermilk Chicken Tenders, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie (Mize) Marsalis
Added: Thursday, April 27, 2006


cup buttermilk
tsp tabasco sauce
1 lb chicken tenders
cup all purpose flour
2 tsp kosher salt
1/8 tsp cayenne pepper
2 eggs
2 cups bread crumbs
cup vegetable oil

Mix buttermilk and tabasco in a re-sealable plastic bag. Add chicken tenders and marinate for at least 1 hour or up to 1 day. Preheat oven to 225. In a shallow dish, mix flour, salt and cayenne pepper.
In a shallow bowl, beat together eggs with 2 Tbsp water. Place bread crumbs in a separate shallow dish. Line a baking sheet with wax paper. Remove chicken from buttermilk, draining excess, and dredge individually in flour mixture, shaking off excess; then dip into egg, draining off excess.
Next, dip chicken in bread crumbs, pressing gently into crumbs to coat. Place on baking sheet. NOTE: Chicken may be prepared up to 5 hours ahead; cover and refrigerate.) In a large skillet, heat cup of vegetable oil over medium-high heat. When hot, add one third of chicken tenders and cook, turning, until golden brown, about 4 minutes. Transfer to baking sheet and keep warm. Wipe out pan and repeat cooking procedure with remaining oil and chicken.




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