Rating: 4 stars
20 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 5
  • 4 star values: 3
  • 5 star values: 9

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

Recipe by MyRecipes April 2006

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Recipe Summary

prep:
20 mins
cook:
12 mins
marinate:
1 hr
total:
1 hr 32 mins
Yield:
6 Servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

409 calories; fat 14g; saturated fat 2.4g; protein 32g; carbohydrates 39g; fiber 2g; cholesterol 133mg; sodium 997mg.
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