Go Back

Buttermilk Chicken Tenders

Permadani
Buttermilk chicken tenders would be the most tasty chicken tenders and they've a light and crispy batter and are so tender, delicious and juicy!
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner
Cuisine American
Servings 4

Ingredients
  

  • 2 boneless skinless chicken breasts (4oz each)
  • 2 eggs
  • 1 tbsp parsley flakes
  • 1 cup buttermilk
  • 1 tbsp paprika
  • 2 cups all purpose flour
  • vegetable oil (about 2 cups)
  • 1 tbsp season salt

Instructions
 

  • Pit the chicken breasts between 2-pieces of plastic-wrap and pound to thickness of approximately 1/2-inch.
  • Then cut into strips of about an inch thick. Then put in a bowl together with buttermilk and let sit in fridge for one-hour.
  • In a large bowl, combine paprika, flour, parsley flakes and season salt, and in a different bowl beat 2-eggs.
  • In a skillet, heat oil to approximately 350°F in medium-heat for 5 minutes.
  • Remove chicken strips out of buttermilk, dredge in flour blend, the eggs, then back through flour. Put aside on a paper plate till complete.
  • Carefully put coated chicken into pan with hot-oil, fry for approximately 3-4 minutes. Then flip pieces around for the next 3 minutes till golden-brown.
  • Gently remove chicken from oil and drain on paper towels.
  • Serve and enjoy!
Keyword Buttermilk Chicken Tenders