Fried Chicken Tenders
Nick was in Chicago this week for his quarterly work meetings. He hasn’t had a home cooked meal in a few days, and although Chicago has some of the best restaurants around, I wanted to make him something delicious and summery. Or maybe I was just craving fried chicken. Either way, this recipe rules.
See also: Chicken Finger Pita Recipe
INGREDIENTS
For the Marinade
Buttermilk Fried Chicken
2 pounds chicken tenderloins
1 cup buttermilk
1 ½ tsp salt
1¼ tsp cayenne pepper
1¼ tsp garlic powder
1¼ tsp paprika
For the Breading
1½ cups all-purpose flour
5 Tbsp buttermilk
1½ tsp salt
1½ tsp baking powder
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
For Cooking
1 cup vegetable oil
DIRECTIONS
Combine the chicken tenders with all of the marinade ingredients in a large ziploc bag. Seal the bag tightly and mix it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight.
The next day, combine the flour, salt, black pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.
Line a baking sheet with aluminum foil and then paper towel, to soak up the oil.
Add oil to a large pot until it’s about 1 inch deep. Heat on medium high for 8 to 10 minutes.
Remove the chicken tenders from the marinade two at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat.
Cook two at a time for 4 minutes on each side.
When they’re done, use tongs to place on paper towel. Let them sit 1-2 minutes, to drain the oil, then serve.
