Buttermilk Chicken Tenders Food

BUTTERMILK WAFFLES WITH BUTTERMILK FRIED CHICKEN TENDERS

Steps:

• For the waffles: Combine the flour, baking powder, baking soda, sugar and salt in a large bowl.
• In a second bowl, whisk the eggs until smooth, then whisk in the buttermilk and butter until combined. Add the wet ingredients to the dry ingredients and mix just until the batter comes together; there will be lumps. Cover and let sit at room temperature for at least 30 minutes and up to 1 hour.
• Preheat the oven to 250 degrees F. Set a baking rack over baking sheet and place on the center rack. Preheat a waffle maker according to manufacturer's instructions and brush with melted butter.
• For each waffle, ladle about 1/3 cup of the batter onto the iron. Cover and cook until golden brown and crispy, 3 to 4 minutes; the waffles will be a little misshapen--not perfectly square, with rounded corners. As you go, transfer the cooked waffles to the baking rack in the oven and hold there while you fry the chicken.
• For the fried chicken: While the waffle batter rests, place the chicken tenders in a resealable plastic bag. Add 1 cup of the buttermilk and the hot sauce, then seal the bag and marinate at room temperature for 1 hour.
• In a medium bowl, combine the flour with the garlic powder, onion powder, chile de arbol, 1 teaspoon salt and 1/4 teaspoon black pepper. Transfer half of the flour mixture to a second bowl. In a third bowl, put the remaining 1 cup buttermilk.
• Remove the chicken from the marinade and pat dry with paper towels. Sprinkle with salt and pepper.
• Heat 2 inches of oil in a high-sided skillet, preferably cast-iron, over medium heat until it registers 360 degrees on a deep-fry thermometer. Working in batches to avoid crowding the pan, dredge the chicken in the first dish of seasoned flour, then dip in the buttermilk, letting excess drain off, and finally dredge in the second bowl of seasoned flour, tapping off excess. Fry until golden brown on both sides and just cooked through, about 5 minutes. Remove to a paper-towel-lined plate and season with salt.
• To serve, put two waffles on each of four plates. Top them with three tenders and drizzle all with hot sauce, if desired, and honey.

SIMPLE BUTTERMILK FRIED CHICKEN TENDERS

Steps:

• In a cast iron skillet, pour in about an inch of oil. Heat the oil on medium heat. While the oil is heating, mix together 3 cups flour, season salt, garlic powder, onion powder and pepper.
• Slowly drizzle ½ cup of buttermilk into the flour mixture and mix with a fork until it resembles coarse crumbles.
• Coat chicken tenders in the remaining flour, then dip them in the remaining buttermilk.
• Transfer the coated chicken to the seasoned flour mixture, be sure to cover the chicken completely.
• Place the coated chicken in the hot oil and fry each side 3-4 minutes. When done transfer to paper towel lined plate.

BUTTERMILK FRIED CHICKEN BURGERS

Steps:

• Cut the chicken breasts into strips, then use a meat tenderizer to bash the chicken well.
• In a large bowl or plate, add the chicken pieces, and pour over the buttermilk and season well with salt, pepper and paprika.
• Mix well to coat the chicken, then leave to marinate for at least 2-3 hours.
• Coat each chicken piece with breadcrumbs, then heat up the oil.
• Fry each chicken piece until golden.
• Remove from the pan and place the chicken on a plate lined with kitchen paper to remove the excess oil.
• Cut a bun in half, arrange coleslaw on on side, top with the chicken, and drizzle some sauce over.

COUNTRY FRIED BUTTERMILK CHICKEN TENDERS

Steps:

• In a large bowl combine buttermilk, salt, garlic and onion. (can also add in red pepper or hot sauce!)
• Submerged chicken into mixture.
• Cover and refrigerate for 4 hours or overnight.
• Stir in remaining spices (feel free to cut back on the spices by half if you don't like extra seasoned chicken. I always taste my flour to make sure it's seasoned well.)
• Remove the chicken from the buttermilk, letting most but not all of the excess buttermilk drip off.
• Place the chicken into the flour mixture and with the other hand, coat the chicken completely with the flour.
• Place coated chicken on a plate and continue until all the chicken is coated heavily with flour.
• Let the chicken rest until the flour looks as though it is getting absorbed (very important to prevent the coating for sliding off)
• When it's time to fry the chicken, heat oil in a cast iron skillet. The oil is hot enough when a leftover clump of flour fries gently.
• Gently lower the tenders into the hot oil a few at a time. The oil should be steady with lots of calm bubbles. It should not be sputtering, smoking or popping out of the pan. Reduce the heat if needed.
• Cook until underside is golden and then flip and continue cooking until that side is golden and crispy. (Cooking times will vary based on thickness.)
• Remove from oil and let drain on a plate lined with paper towels or a cooking rack.
• Serve hot!

BUTTERMILK CHICKEN TENDERS

Steps:

• In a large, zip-top bag, combine the chicken tenderloins with the marinade ingredients. Seal tightly and refrigerate for at least four hours, up to overnight.
• To make the breading, whisk together the flour and spices in a medium bowl. Add the buttermilk and stir with a fork until mixture is crumbly.
• Line a baking sheet with aluminium foil. Remove one or two chicken tenders from the bag and toss in the breading mixture to coat. Press the breading firmly onto the chicken. Place coated chicken on the prepared baking sheet.
• Add about 1 inch of oil to a large saute pan or wok. Heat over medium heat until oil shimmers and reaches a temperature of 350 degrees. Carefully place chicken tenders in hot oil. Do not crowd the pan.
• Cook until chicken is golden brown on both sides, flipping once halfway through cooking. Place cooked chicken tenders on a paper towel lined plate to drain. Fry remaining chicken, adding more oil to the pan as needed. Serve hot.

COUNTRY BUTTERMILK CHICKEN TENDERS

Steps:

• Place all marinade ingredients in a large ziplock bag, mix up well and add chicken. Close bag tightly and marinate in the refrigerator for at least 4 hours, or overnight is even better.
• Mix all breading ingredients in a large bowl. Consistency will be crumbly, which is perfect.
• Add oil to a large, high-sided stovetop cooker and heat oil to high.
• Drop marinated chicken tenders into breading mix and press it all in real good. It will be a big clumpy mess but that's what we want.
• Using tongs, slowly add breaded tenders into oil. Do this slowly and one at a time, as not to drop the temperature of the oil.
• Cook tenders for a 3-4 minutes, until 1st side is golden brown, carefully flip over with tongs and let fry on other side for an additional 3-4 minutes or until golden brown.
• Carefully remove chicken tenders from oil and place on a paper towel lined pan to drain the oil.
• Serve with your favorite dipping sauce such as BBQ sauce, ranch dressing or honey mustard.

BUTTERMILK FRIED CHICKEN TENDERS

Steps:

• To marinate the chicken: In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
• To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
• Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
• To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
• Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
• Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
• Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.

CHEF JOHN'S BUTTERMILK FRIED CHICKEN

Steps:

• Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
• Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
• Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
• Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
• Turn chicken pieces and cook for another 10-15 minutes.
• Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

HOW TO MAKE BUTTERMILK CHICKEN TENDERS

Steps:

• Place chicken breasts in between 2 pieces of plastic wrap and pound to even thickness of about about 1/2″. Then cut into strips of about an inch thick. Place in a bowl with buttermilk and let sit in refrigerator for about an hour.
• In a large bowl, combine flour, season salt, paprika and parsley flakes. In another bowl, beat two eggs.
• In a deep frying pan, heat oil to about 350 degrees F (medium heat for about 5 minutes).
• Remove chicken strips from buttermilk, dredge in flour mix, the eggs, then back through flour. Set aside on a paper plate until complete.
• Carefully place coated chicken into pan with hot oil. Fry for about 3-4 minutes, then flip pieces over for another 3 minutes or until golden brown. Internal temp should be 165 degrees F on an instant read thermometer.
• Carefully remove chicken from oil and drain on paper towels.

SUPER CRISPY CHICKEN TENDERS

Steps:

• Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
• Add the eggs to one bowl and the flour and spices to a second bowl.
• Dip each piece of chicken from the buttermilk bowl to the flour mixture.
• Dip it into the eggs then back into the flour mixture.
• Shake excess flour gently off and put the chicken onto a baking sheet.
• Repeat with all the pieces.
• Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees.
• Fry the chicken in small batches for 5-7 minutes or until golden brown.

PAPRIKA-BUTTERMILK CHICKEN TENDERS

Steps:

• Combine the smoked paprika, granulated garlic and onion, and poultry seasoning in a small bowl. Season the tenders with salt and pepper. Add 1/2 the spices to the buttermilk in a shallow dish. Combine the remaining spices with the flour and poppy seeds, in a second dish.
• Heat the oil in a heavy pot over medium to medium-high heat, about 350 degrees F.
• Using tongs dip chicken in the buttermilk, then the flour and repeat. Add the breaded tenders to the hot oil; do not crowd the pan. Cook the fingers in batches to a deep golden color, about 8 minutes per batch. Drain on a wire rack over paper towels. Serve warm or at room temperature with wedges of lemon to squeeze on top.

UNCLE JOHN'S BUTTERMILK CHICKEN TENDERS

Steps:

• Combine the buttermilk, salt, cayenne, and honey in a large mixing bowl. Add the chicken and toss until fully submerged. Cover and allow to marinate for 1 hour at room temperature or 4 hours in the refrigerator.
• Preheat oil in deep fryer or Dutch oven to 365 degrees. While the oil is heating, combine the flour, salt, pepper, and garlic powder in a large mixing bowl. Remove the chicken from the buttermilk marinate, shaking off any excess. Working in batches, coat the chicken in the seasoned flour.
• Prepare a baking sheet by lining with paper towels and laying a wire cooling rack on top. Deep fry the chicken in a single layer for 6 minutes, or until medium golden brown and thoroughly cooked. Allow to drain on the cooling rack while you finish cooking the remaining chicken.
• Serve immediately, or keep warm in a 200 degree oven until serving.

BUTTERMILK CHICKEN TENDERS

Steps:

• 1. Place the chicken tenders in a resealable bag or shallow dish. 2. Add the buttermilk, 1/2 teaspoon salt and 1/4 teaspoon pepper to the bag and give it a shake to evenly coat the chicken. 3. Let the chicken marinate for at least 2 hours or up to 24 hours. 4. After the marinade time, place the panko bread crumbs in a shallow plate or pan, and add the remaining 1/2 teaspoon salt and 1/4 teaspoon of black pepper. Toss to combine. 5. Remove each chicken finger from the buttermilk marinade, and place it immediately in the panko crumbs. Toss to coat the chicken in the crumbs very well, and use your fingers to press the crumbs so that they adhere. 6. Repeat with all of the chicken, and then place the chicken on a plate in the fridge while you heat up the oil. 7. Add the oil to an 8-10" skillet, and turn the heat to medium high. When the oil is hot and just starting to ripple, add as many chicken fingers to the pan as possible, without overcrowding the pan. 8. Fry the chicken on each side until golden brown, about 4-6 minutes. Flip the chicken and fry on the other side. As the chicken is golden brown on all sides, remove it from the skillet to a plate lined with paper towels to drain. 9. Serve hot with desired dipping sauces.

BUTTERMILK CHICKEN TENDERS WITH ROASTED POTATOES AND GREEN BEANS RECIPE

Steps:

• Preheat oven to 425°F. Combine buttermilk, garlic, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper in a large ziplock plastic freezer bag; add chicken, seal bag, and toss to coat. Let stand at room temperature 30 minutes.
• Combine potatoes, haricots verts, and shallots in a large rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and sprinkle with remaining 1/2 teaspoon each of salt and pepper. Stir to coat, and spread in a single layer. Bake in preheated oven until potatoes and haricots verts are browned and tender, about 20 minutes, stirring once after 15 minutes.
• Combine panko and 2 tablespoons of the parsley in a shallow bowl. Remove chicken from plastic bag, discarding any mixture in bag. Dredge chicken tenders in panko mixture, pressing to adhere.
• Heat 1 tablespoon of the oil and 1 1/2 tablespoons of the butter in a large skillet over medium. Add half of chicken; cook until golden brown and done, 3 to 4 minutes per side. Remove to a serving platter; wipe pan, and repeat with remaining 1 tablespoon oil, 1 1/2 tablespoons butter, and half of chicken. Serve chicken with potatoes and haricots verts. Top chicken and vegetables with remaining 1 tablespoon parsley.

BUTTERMILK CHICKEN TENDERS

Steps:

• Place chicken strips in a medium bowl and pour buttermilk over the top until they are submerged. Place in fridge and allow to soak for at least 30 minutes.
• Take another bowl and add the flour and seasonings. Stir with a fork to combine. Now drizzle about 1/4 cup of buttermilk into the flour, stirring lightly with your fork as you add it. (This will create the small clumps of batter that make the chicken tenders extra crispy!)
• Heat your deep fryer to 375 F or add 1″ of oil to a cast iron skillet and heat oil to temperature over medium heat.
• Once the chicken tenders are done soaking, remove them from the buttermilk mixture and dredge in the flour. Turn them over to thoroughly coat each side.
• When oil has come to temperature, add the chicken tenders, frying in batches if necessary. Cook them on each side for about 2 minutes, until golden brown and crispy.
• Remove them from the oil and place on a cooling rack over a baking sheet or paper-lined plate.
• Serve immediately with your favorite dipping sauce and french fries.

CRISPY PARMESAN BUTTERMILK CHICKEN TENDERS (BAKED AND AIR FRYER)

Steps:

• Use a chef's knife to trim the fat from the chicken breasts and cut into tenders, about 5 per breast. Tap the thicker parts of the tenders with the flat part of the knife to even the thickness, about 1/2 inch at most.
• In a bowl or jar with a fitted lid, combine the buttermilk with half of the Worcestershire sauce, and half of the salt and pepper and paprika. Add to a gallon freezer bag with the chicken and refrigerate for at least 6 hours or up to overnight.
• Melt the butter in a small saucepan over medium heat, watching closely as the butter melts and begins to foam and changes to a golden color with a nutty aroma. Remove the browned butter from the heat and let cook slightly.
• Combine the panko and the butter on a plate, tossing until well combined, then add the Parmesan cheese and toss. In a shallow bowl, whisk the eggs with the remaining Worcestershire sauce. On another plate, toss the flour with the remaining salt, pepper and smoked paprika.
• Drain the chicken and discard the buttermilk. Using tongs, work with one tender at a time and dredge the chicken through the flour to coat, then the egg, and then the panko.

FRIED BUTTERMILK CHICKEN STRIPS

Steps:

• Soak chicken tenders in buttermilk for 20 to 30 minutes in the refrigerator.
• While chicken is soaking, combine flour, salt, garlic salt, mustard powder, paprika, and pepper in a large brown bag.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Drain chicken and shake lightly to remove excess buttermilk. Chicken should still be damp. Drop chicken into the bag of seasoned flour and shake until well coated.
• Drop chicken into hot oil, about 6 pieces at a time, depending on the size of your pot. Cook until golden brown, crispy, and no longer pink in the centers, 6 to 8 minutes. Remove from oil and drain on paper towels. Sprinkle with salt and pepper while still warm.

BUTTERMILK BAKED CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
• Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
• Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
• Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
• Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

BUTTERMILK CHICKEN TENDERS

Steps:

• Prepare the chicken and place it in a large sealed bag together with the buttermilk. Leave to marinate in the fridge overnight. (Put in a bowl in case the bag leaks!)
• When ready to cook, mix the flour well with the other dry ingredients (spices and herbs).
• Heat the vegetable oil in a pan until shimmering.
• Then take the chicken from the buttermilk and roll the individual pieces in the flour mixture to coat the meat.
• Fry the chicken in the oil, turning once, until golden brown on both sides. This takes about 5-8 minutes per piece, depending on how thick the strips are.
• Check that the chicken is properly cooked through before serving.

HOW TO MAKE HOMEMADE FRIED BUTTERMILK CHICKEN TENDERS

Steps:

• Fill a enameled cast iron pot about 1/3 way full with canola oil, begin heating on the stove over medium high heat. Clip a candy thermometer to the side so you will know when the oil is ready for frying, you want the oil to be about 350 degrees F. The oil will cool slightly when you add tenders. If you find that the oil is heating too quickly, add a bit more cold oil to cool it down. This will cool it down faster than turning down the heat.
• Mix flour, salt, pepper, cayenne, garlic powder, and paprika in a shallow bowl.
• Dredge chicken tenders in flour mixture, then dip in buttermilk, then vigorously batter in flour mixture again until they are well coated. Set on a clean plate until ready to fry.
• When the oil is hot, fry the tenders. Don't overcrowd the pan, I fried 4-5 tenders at a time. I found that the tenders took about 5-7 minutes to fry, but it's best to remove one tender and check with a meat thermometer that they meet an internal temperature of 165 degrees F.
• When cooked, remove chicken tenders with tongs and place on a plate lined with paper towels to drain off excess oil. Serve after drained and cooled slightly.
• Mix all ingredients in a small saucepan and bring to a boil, cook over medium heat for 2-3 min until sauce has thickened slightly. Add chicken tenders one at a time and stir to coat. Remove tenders and serve.

BUTTERMILK CHICKEN TENDERS

Steps:

• In a large bowl, combine the buttermilk with salt and pepper.
• Add the chicken tenders to the buttermilk mixture, give everything a quick mix, cover with plastic wrap and chill for 30 minutes and up to 2 hours.
• In a shallow dish, combine the flour with panko, and seasonings.
• Remove each chicken tender from the buttermilk, shake off any excess and dip in the flour mixture.
• Press the chicken into the flour, lightly shake off any excess and fry.
• To fry, heat about 3 inches of oil in a dutch oven. When it reaches 350°F/180°C, drop the chicken tenders into the hot oil away from you so it doesn't splatter.
• Fry in batches for 5-6 minutes or until golden brown. The chicken is ready when the internal temperature is 165°F/74°C.
• Drain on a wire rack or paper towels and serve with a dipping sauce and fries.

CRISPY OVEN BAKED BUTTERMILK CHICKEN TENDERS

Steps:

• In a mixing bowl, add 1 cup buttermilk, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp cayenne pepper, and whisk well. Add 2 pounds chicken tenders and submerge them into the mixture. Cover the bowl and refrigerate for at least one hour or overnight.
• When ready to cook, preheat the oven to 375°F. Place a wire rack on a baking sheet and spray or brush it with oil. Set aside.
• In a baking sheet, add 1 ½ cups breadcrumbs, and 2 tbsp melted butter, and stir together. Add ½ cup grated Parmesan cheese and stir again.
• Transfer it to the oven and toast for about 10-15 minutes, or until it's golden color. Then take it out of the oven and let cool off.
• Take the marinated chicken out of the refrigerator.
• Prepare 3 dishes. 1st with all-purpose flour, 2nd with whisked eggs, 3rd with toasted breadcrumbs mixture.
• First, take one chicken tender from the marinade and shake off the excess liquid. Dredge it first into the flour on both sides, then whisked eggs, then breadcrumb mixture.
• Place on the baking sheet with wire rack. Repeat the same process with the rest of the chicken.
• Bake at 375°F for about 20 minutes or until the internal temperature of the meat is 165°F.

OVEN FRIED CHICKEN TENDERS

Steps:

• Preheat oven to 450.
• Combine chicken and buttermilk in a shallow bowl. Place crackers, Creole seasoning, and salt in a heavy-duty zip-top bag. Crush crackers with a rolling pin or heel of hand.
• Drain chicken, discarding buttermilk. Add chicken to bag, close, and shake to coat well.
• Coat a baking sheet with cooking spray. Pour oil in center of baking sheet; heat oil at 450 for 3 minutes. Remove oven from pan, reduce heat to 400. Spread hot oil with a spatula over an area just large enough to accommodate chicken. Quickly place chicken in oil on pan.
• Bake at 400 for 10 minutes, turn, and bake and additional 3 minutes or until done.