Ingredients: |
Ingredients: For the marinade:
2 pounds chicken tenderloins
1 cup buttermilk
1-1/2 teaspoons salt
¼ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon paprika
For the breading:
2 cups Spelt or whole wheat flour or 2 cups bread crumbs, or ¼ cup cornmeal and 1 & ¼ cups all-purpose flour, or just 1 and ½ cups all-purpose flour (really any combo you want)
1 heaping teaspoon salt
¾ teaspoon black pepper
¾ teaspoon garlic powder
¾ teaspoon paprika
1-1/2 teaspoons baking powder
3 tablespoons buttermilk (reserved from the marinade)
Oil for frying
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Directions: |
Directions:Combine the chicken tenders with the marinade ingredients in a large ziplock bag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning.
Place in a baking dish (to prevent messes) and refrigerate at least 4 hours.
Make the breading by combining the dry ingredients in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy. (You can also use your fingertips for this.)
Line a baking sheet with paper towels. Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Make sure to press the chicken firmly into the breading so clumps stick to the chicken. Set the breaded chicken on a large plate.
Add oil to a large pot or cast iron pan until the level reaches about ¾-inch. Heat over medium heat until oil is shimmering. (If a small piece of the chicken sizzles when you drop it in, it's ready. This will take a few minutes.)
Using tongs, place several chicken tenders in the hot oil without crowding the pan.
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. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. Serve hot. |
This recipe for Buttermilk Fried Chicken Tenderloins is from