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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Buttermilk Chicken Tenders Recipe

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This recipe for Buttermilk Chicken Tenders is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup buttermilk
¾ tsp tabasco sauce
1 ¼ lb chicken tenders
¾ cup all purpose flour
2 tsp kosher salt
1/8 tsp cayenne pepper
2 eggs
2 cups bread crumbs
¾ cup vegetable oil
Directions:
Directions:
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 ¼ 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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