Paprika Buttermilk Chicken Tenders Recipes

SMOKED PAPRIKA BUTTERMILK FRIED CHICKEN RECIPE

Steps:

• In a small bowl, whisk together the honey, cayenne, 1 teaspoon of the pimenton, and 1/2 teaspoon salt. Cover the bowl and set it aside at room temperature for up to 1 day. This will get drizzled on the fried chicken once it's done... hoorah!
• In a small bowl, whisk together the buttermilk, garlic, remaining 3 teaspoons pimenton, and 2 tablespoons salt. Pour into a large resealable plastic bag and add the chicken. Close the bag and turn to coat the chicken. Refrigerate the chicken for at least 4 hours, preferably overnight.
• Take the chicken out of the refrigerator 1 to 2 hours before you're ready to cook it so that it can come to room temperature.
• In a large baking dish, whisk together the flour, cornstarch, and 1 teaspoon salt.
• Pour 1/2 in oil into a large heavy pot over medium heat and let the oil heat up.
• Meanwhile, take the chicken out of the bag, working with one piece at a time, and allow the excess buttermilk to drip back into the bag. Place the chicken into the flour mixture. Dredge each piece lightly on all sides and transfer to a plate. Discard the excess buttermilk and flour mixtures.
• When the oil is hot enough that it bubbles around the chicken when the edge of a piece is dripped into it, use tongs to gently and carefully place a few pieces in the oil - don't crowd them (the number of pieces will depend on the size of your pot).
• Cook the chicken, turning the pieces every few minutes and adjusting the heat as needed, until the skin is dark golden brown and the chicken is firm to the touch. An instant-read thermometer inserted in the thickest part of the chicken should register 170F, this will take about 15 minutes for the wings and breast pieces and 18 to 20 minutes for the legs and thighs. Transfer the cooked chicken to a paper towel-lined serving platter and continue frying the rest, adding more oil to the pot if necessary.
• Serve immediately with the reserved honey mixture for drizzling and dipping. It's also just as good at room temperature and even great cold.

HOW TO MAKE BUTTERMILK CHICKEN TENDERS

Steps:

• Place chicken breasts in between 2 pieces of plastic wrap and pound to even thickness of about about 1/2″. Then cut into strips of about an inch thick. Place in a bowl with buttermilk and let sit in refrigerator for about an hour.
• In a large bowl, combine flour, season salt, paprika and parsley flakes. In another bowl, beat two eggs.
• In a deep frying pan, heat oil to about 350 degrees F (medium heat for about 5 minutes).
• Remove chicken strips from buttermilk, dredge in flour mix, the eggs, then back through flour. Set aside on a paper plate until complete.
• Carefully place coated chicken into pan with hot oil. Fry for about 3-4 minutes, then flip pieces over for another 3 minutes or until golden brown. Internal temp should be 165 degrees F on an instant read thermometer.
• Carefully remove chicken from oil and drain on paper towels.

BUTTERMILK FRIED CHICKEN TENDERS

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.

BUTTERMILK CHICKEN TENDERS

Steps:

• In a large bowl, combine the buttermilk with salt and pepper.
• Add the chicken tenders to the buttermilk mixture, give everything a quick mix, cover with plastic wrap and chill for 30 minutes and up to 2 hours.
• In a shallow dish, combine the flour with panko, and seasonings.
• Remove each chicken tender from the buttermilk, shake off any excess and dip in the flour mixture.
• Press the chicken into the flour, lightly shake off any excess and fry.
• To fry, heat about 3 inches of oil in a dutch oven. When it reaches 350°F/180°C, drop the chicken tenders into the hot oil away from you so it doesn't splatter.
• Fry in batches for 5-6 minutes or until golden brown. The chicken is ready when the internal temperature is 165°F/74°C.
• Drain on a wire rack or paper towels and serve with a dipping sauce and fries.

PAPRIKA-BUTTERMILK CHICKEN TENDERS

Steps:

• Combine the smoked paprika, granulated garlic and onion, and poultry seasoning in a small bowl. Season the tenders with salt and pepper. Add 1/2 the spices to the buttermilk in a shallow dish. Combine the remaining spices with the flour and poppy seeds, in a second dish.
• Heat the oil in a heavy pot over medium to medium-high heat, about 350 degrees F.
• Using tongs dip chicken in the buttermilk, then the flour and repeat. Add the breaded tenders to the hot oil; do not crowd the pan. Cook the fingers in batches to a deep golden color, about 8 minutes per batch. Drain on a wire rack over paper towels. Serve warm or at room temperature with wedges of lemon to squeeze on top.