Buttermilk Chicken Tenders

Buttermilk Chicken Tenders

1/2  cup  buttermilk
3/4  teaspoon  Tabasco sauce
1 1/3  pounds  chicken tenders
3/4  cup  all-purpose flour
2  teaspoons  kosher salt
1/8  teaspoon  cayenne pepper
2  eggs
2  cups  bread crumbs
3/4  cup  vegetable oil

Mix buttermilk and Tabasco in a resealable plastic bag. Add chicken tenders and marinate for at least 1 hour or up to 1 day.

Preheat oven to 225°F. In a shallow dish, mix flour with 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 tenders from buttermilk, draining any excess, and dredge individually in flour mixture, shaking off excess; then dip into egg, draining any excess. Next, dip chicken in bread crumbs, pressing gently into crumbs to coat. Place on baking sheet. (Chicken may be prepared up to 5 hours ahead; cover and refrigerate.)

In a large skillet, heat 1/4 cup vegetable oil over medium-high heat. When hot, add one third of chicken tenders and cook, turning, until golden, about 4 minutes. Transfer to a baking sheet and keep warm. Wipe out pan and repeat cooking procedure in 2 more batches with remaining oil and tenders.

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By | 2017-06-10T11:21:39+00:00 December 22nd, 2014|Recipes|1 Comment

About the Author:

The proud leader of the #bgg2wlarmy, Erika Nicole Kendall writes food and fitness, body image and beauty, and more here at #bgg2wl. After losing over 150lbs, Kendall became a personal trainer certified in fitness nutrition, women's fitness, and weight loss by the National Academy of Sports Medicine. She is also certified in sports nutrition by Precision Nutrition. She now lives in New York with her husband and children, and is working on her 6th and 7th certifications because she likes having alphabet soup at the end of her name.

One Comment

  1. Tiffany November 16, 2010 at 11:53 AM - Reply

    Those look delish.

    Peace, Love and Chocolate
    Tiffany

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