Buttermilk Chicken Tenders

Marinate chicken tenders in a mixture of buttermilk and hot sauce, coat in breadcrumbs, then brown in a skillet for an easy weeknight dinner.

Yield:

6 Servings

Recipe Time

Prep: 20 Minutes
Cook: 12 Minutes
Marinate: 1 Hours

Nutritional 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

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

Preparation

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.

Note:

April 2006