Crispy Fried Chicken Tenders
Ingredients
The chicken and marinade
-
8
oz
buttermilk
-
1
pound
chicken tenderloins
The coating
-
2
large
eggs
-
½
cup
milk or water
-
3
cups
all-purpose flour
-
2
teaspoons
sea salt
-
1
teaspoon
black pepper
-
1
teaspoon
paprika (optional)
For frying
Instructions
- Marinate chicken tenderloins in buttermilk for at least 8 hours, up to 24 hours.
- In a bowl, mix flour, sea salt, black pepper, and paprika.
- In another bowl, whisk together eggs and milk (or water) to create the egg wash.
- Remove chicken from buttermilk, drain excess, and pat dry.
- Coat chicken in the seasoned flour, then dip in the egg wash, and coat again in the flour.
- Place the coated chicken on a dish until ready to fry.
- Heat oil in a skillet over medium-high heat and fry chicken tenders in batches for 3-4 minutes on each side until golden brown and cooked through.
- Drain on a wire rack or paper towels and serve with your favorite dipping sauce.
Nutrition Facts (estimated)
Servings
4
Calories
683
Total fat
23g
Total carbohydrates
77g
Total protein
40g
Sodium
1403mg
Cholesterol
175mg
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