Wednesday, February 19, 2014

Chicken Tenders

Chicken tenders are my weakness. When I worked at Six Flags a while back my favorite days were Chicken Tender day in the employee cafeteria.

Now I would have never even attempted this if it wasn't for my mom. But she got me an awesome fryer for Christmas so now I have fallen in love with fried foods all over again!

This recipe will make about 10 Chicken Tenders.

2 Chicken Breasts
2 cups Buttermilk (2 cups regular milk with 2 TBS lemon juice)
2 cups Flour
2 tsp Lawry's seasoned salt
1/2 tsp garlic powder
A couple shakes of black pepper
Peanut oil (or Vegetable oil)

I use a fryer, so I just fill it to the line it shows me and turn the dial to 350*, but if you don't have a fryer fill a pan with a couple inches of oil and use a thermometer, heat your oil to 350*.

First cut the chicken breasts into inch thick strips. Set aside 1/2 cup of the buttermilk and let the raw chicken strips soak in the rest. While those are soaking mix together the Flour, Seasoned salt, Garlic powder and pepper. Slowly add in the buttermilk with a fork until it looks like this:

It might not take the whole 1/2 cup, I think I only used a 1/4 cup, but it's better to have a little extra just in case! Once that is done take the chicken strips out of the milk one at time and cover them in the flour mixture. After they are covered put them in the hot oil and fry for 6-8 minutes. I would do one chicken strip first just to test how long it takes so that you don't accidentally overcook or undercook all of them. When they are done frying take them out and set them on a plate with a paper towel to soak up the extra oil. My fryer is small so I could only fry about 3 at a time, so you can heat your oven up to about 300* and let the finished Chicken Tenders hang out in there while you finish up the rest, that will keep them nice and warm!

I made a really yummy sauce that tastes just like Chick-fil-a sauce to go with mine! If you want that recipe click HERE!


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