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Buttermilk Chicken Tenders

Prep time 20 mins
Cook time 12 mins
Marinate time 1 hr
Yield 6 Servings
Marinate chicken tenders in a mixture of buttermilk and hot sauce, coat in breadcrumbs, then brown in a skillet for an easy weeknight dinner.

Ingredients

  • 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 tablespoons water
  • 2 cups bread crumbs
  • 3/4 cup vegetable oil

Nutrition Information

  • calories 409
  • fat 14 g
  • satfat 2.4 g
  • protein 32 g
  • carbohydrate 39 g
  • fiber 2 g
  • cholesterol 133 mg
  • sodium 997 mg

How to Make It

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

    Marinating Meat
  2. 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.

  3. 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.)

  4. 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.