Marinate chicken tenders in a mixture of buttermilk and hot sauce, coat in breadcrumbs, then brown in a skillet for an easy weeknight dinner.
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 tablespoons water
2 cups bread crumbs
3/4 cup vegetable oil
How to Make It
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.
This was an easy, tasty dish. I made no changes to the directions and I served them with pierogies and mixed vegetables. My family really enjoyed this dish. I agree that these would be really good on a salad.
I made this recipe exactly as instructed and it turned out like the picture. However, I did not like the taste at all and will not make this again. I thought it had a weird tang and aftertaste. At first I thought maybe my buttermilk was bad but I checked it and it was not. Plus my husband thought it was "okay" but agreed that there are much better chicken recipes out there.
This recipe is simple and tasty. I forgot to put the chicken in the marinade earlier in the day, so it only marinated for 30-40 minutes, but it was still delicious. I served it with mashed potatoes and roasted carrots for an easy Friday night supper. In response to some of the earlier posts, I think the confusion arises because the recipe forgot to state that after you fry the chicken tenders, you put them in the oven to keep warm while you fry the remaining batches.
I let these sit for a day in the marinade and they were delish! It has a little kick, but nothing over powering. I honestly skipped over the oven part and just put them on a plate covered with aluminum foil. It is so easy! I served it with mashed sweet potatoes (with a dash of cream cheese mixed in) and a simple slaw made from red wine vinegar, S&P, sugar, and Dijon. I think these would be awesome on a sandwich!
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