BUTTERMILK FRIED CHICKEN TENDERS
One of my most popular recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.
Provided by Jennifer Segal
Categories Dinner
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- To marinate the chicken: In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
- To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
- Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
- To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
- Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
- Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
- Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.
Nutrition Facts : Calories 925, Fat 51, Carbohydrate 75g, Protein 41g, SaturatedFat 1, Sugar 5g, Fiber 4g, Sodium 1866mg, Cholesterol 96mg
GARLIC BUTTER CHICKEN TENDERS (THE BEST!)
Chicken tenders with garlic butter is one of the best chicken tender recipes with garlic, butter and spices on skillet. Juicy and easy chicken dinner made in 15 mins!
Provided by Rasa Malaysia
Categories Chicken Recipes
Time 15m
Number Of Ingredients 10
Steps:
- Season the chicken tenders with smoked paprika and cayenne pepper. Set aside.
- Heat up a cast-iron skillet (preferred) on high heat and add 3 tablespoons of butter. As soon as the butter melts and starts to sizzle, add the chicken tenders. Cook uninterrupted for 1-2 minutes, then turn over and start cooking the other side.
- Push the chicken tenders to the side of the skillet. Add the remaining 1 tablespoon of butter follow by the minced garlic on the empty space on the skillet. Add the Italian seasoning on top of the chicken tenders and stir to combine well with the chicken and garlic.
- Add salt and lemon juice and continue to cook the chicken tenders until they are slightly charred on the both sides. Add the chopped parsley, stir to combine well. Turn off the heat and serve immediately with lemon wedges. Squeeze the lemon juice on top before serving.
Nutrition Facts : Calories 311 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 137 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 32 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 3 people, Sodium 179 milligrams sodium, Sugar 1 grams sugar
RICE KRISPIES CHICKEN TENDERS
Use crisped rice cereal to make some of the crispiest chicken ever. These Rice Krispies Chicken Tenders is an easy family dinner recipe that the kids will beg for!
Provided by Julie Clark
Categories Main Dish
Number Of Ingredients 8
Steps:
- In a large bowl add in chicken, buttermilk, salt, pepper, and 2 tablespoons of Italian seasoning. Let chicken marinade at least an hour or up to overnight refrigerated..
- In a large deep plate add in rice krispies and flour.
- Once chicken has marinated, shake off excess buttermilk mixture and dredge each tender into the rice krispie mixture. Be sure to firmly press the chicken in to coat completely.
- Once chicken has been coated, allow it to sit for 5-10 minutes so the rice krispie coating will adhere better to the chicken.
- In a large pan add in 1-2 inches of oil and heat over medium high heat. Gently add in chicken strips once oil is hot. Once the chicken is frying, do not touch it until it's time to flip it.
- Cook for 4-6 minutes per side or until chicken has cooked through.
- Place the chicken strips on a wire rack with paper towels underneath to catch oil drips. This helps keep the chicken crispy on all sides.
Nutrition Facts : Calories 318 kcal, Carbohydrate 37 g, Protein 29 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 79 mg, Sodium 1215 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
SUPER CRISPY CHICKEN TENDERS
Super Crispy Chicken Tenders made with a buttermilk marinade that makes them really tender and the crispiest crust with KFC flavored spices.
Provided by Sabrina Snyder
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
- Add the eggs to one bowl and the flour and spices to a second bowl.
- Dip each piece of chicken from the buttermilk bowl to the flour mixture.
- Dip it into the eggs then back into the flour mixture.
- Shake excess flour gently off and put the chicken onto a baking sheet.
- Repeat with all the pieces.
- Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees.
- Fry the chicken in small batches for 5-7 minutes or until golden brown.
Nutrition Facts : Calories 138 kcal, Carbohydrate 12 g, Protein 14 g, Fat 2 g, Cholesterol 58 mg, Sodium 459 mg, ServingSize 1 serving
LISA'S 1-SKILLET CHICKEN
Created this recipe as a way to use leftover chicken and make a quick healthy dinner and it was a huge hit, even with my picky eaters! Can be served as-is for low-carb meal or over angel hair pasta.
Provided by Lisa Culbertson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium-high heat; add chicken and season with salt and pepper. Cook and stir until chicken is no longer pink in the center, 5 to 10 minutes. Transfer chicken to a plate.
- Melt butter in the same skillet; cook and stir mushrooms and garlic until mushrooms are lightly browned, 5 to 7 minutes. Mix tomato and chicken into mushroom mixture; season with salt. Cook and stir, 2 to 3 minutes. Add spinach and gently stir until wilted, 2 to 3 minutes.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 4.6 g, Cholesterol 47.6 mg, Fat 10.9 g, Fiber 1.4 g, Protein 14.8 g, SaturatedFat 4.5 g, Sodium 122.2 mg, Sugar 2.1 g
LISA'S CHICKEN TENDERS
My kids loves chicken tenders and they are so good and crispy and tasty.
Provided by Lisa Johnson
Categories Chicken
Time 50m
Number Of Ingredients 4
Steps:
- 1. Rinse chicken and shake access water out. Cut chicken strips and put garlic salt on chicken strips. Put vegetable oil in a skillet. Put House Autry chicken breader on a plate and dip the chicken strips in House Autry chicken breader and coat well. Put the chicken strips in a hot skillet on medium-low heat and cook for 15 to 20 minutes until no longer pink. Remove the chicken strips and drain on paper towel lined on a plate.
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