Chicken Tenders

Chicken Tenders


2-3 lbs Chicken Tenders

2 cups buttermilk
1 cup pickle juice
1 cups Frank’s red hot
1 tbsp smoked paprika

2/3 cup all-purpose flour
2 tbsp onion powder
3 eggs whisked
3 cups panko bread crumbs
2 Tbsp Seasoned Salt

Vegetable oil for frying.

1. Remove the tendons from the tenders using a fork. Place the tendon end between the tines of a fork, grab the tendon end with a folded paper towel, then pull the tendon through the tines of the fork, removing it.
2. Place the tenders into a large mixing bowl.
3. Add Buttermilk, Pickle Juice, Franks Red Hot, and Smoked Paprika. Gently mix well, cover with plastic wrap, and refrigerate for 2-4 hours.
4. After 2-4 hours, line a cookie sheet with paper towels.
5. Remove the chicken from the brine, dragging them along the side of the bowl to remove excess brine, and onto the paper towels.
6. Take more paper towels and dry the top of the tenders as well.
7. In a separate shallow bowl or dish, add the Flour and Onion Powder. Whisk gently to combine.
8. In a separate bowl, add the eggs and whisk.
9. In a separate shallow bowl or dish, add the Panko and Seasoned Salt. Mix thoroughly.
10. Coat the tenders in the flour, then the egg, then the panko, ensuring to remove the excess of each as you go.
11. Add Vegetable oil to a wide shallow skillet about 1/2 inch deep on medium high heat.
12. Once the oil reaches 350-375 add the chicken in batches, be sure not to overcrowd the pan.
13. Fry for 2 minutes on each side.
14. Remove to a cooling rack over a cookie sheet and let rest for about 3 minutes.

Awesome with. Ranch Dressing or any other dipping sauce you prefer.

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