Description
Homemade chicken tenders, crispy and juicy. Comfort food at its finest, perfect for the whole family!
Ingredients
Units
Scale
- 3 (1 kg) skinless boneless chicken breasts, cut into 1/2 inch strips
- 1 (57 g) egg
- 1 cups (237 ml) buttermilk
- 1 tsp garlic salt
- 1 cups (237 ml) all-purpose flour
- 1/2 cups (118 ml) seasoned bread crumbs
- 1/2 cups (118 ml) panko bread crumbs
- 1 tsp salt
- 1 tsp pepper
- 1 tsp baking powder
- 1 cups (237 ml) oil for frying
Instructions
- Place the chicken strips into a large, resealable plastic bag.
- In a small bowl, mix the egg, buttermilk, and garlic salt. Pour mixture into bag with chicken. Seal and refrigerate for 1 to 2 hours.
- In another large, resealable plastic bag, mix together the flour, bread crumbs, panko bread crumbs, salt, pepper, and baking powder.
- Remove chicken from refrigerator, and drain, discarding buttermilk mixture.
- Place chicken in flour mixture bag. Seal and shake thoroughly to coat the chicken strips.
- Heat oil in a large skillet on medium-high heat.
- Carefully place coated chicken in hot oil. Fry until golden brown on each side; then place the chicken on paper towels to drain the excess oil.
Notes
- For extra crispy tenders, double-fry them: fry once until almost cooked through, then rest for 5 minutes before frying a second time until golden brown.
- Substitute almond flour for half of the all-purpose flour for a gluten-free option, but note that the texture may be slightly different.
- Store leftover cooked tenders in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to crisp them up.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2-3 chicken tenders
- Calories: 350
- Sugar: 2
- Sodium: 500
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 2
- Protein: 30
- Cholesterol: 100