SOUTHERN FRIED CHICKEN STRIPS
What's not to love with these crowd-pleasing golden fried chicken strips? A hint of garlic makes this fried chicken tenders recipe irresistible. -Genise Krause, Sturgeon Bay, WI
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.
Nutrition Facts : Calories 327 calories, Fat 11g fat (2g saturated fat), Cholesterol 126mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.
BUTTERMILK FRIED CHICKEN BURGERS
Buttermilk Fried Chicken Burgers served with coleslaw, a fantastic homemade recipe that goes down well with the whole family and it's so much better than any take-away. The chicken is beautifully golden and crispy on the outside, but juicy and tender on the inside, making it a real crowd pleaser.
Provided by Daniela Apostol
Categories Appetizer
Time 3h50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 624 kcal, Carbohydrate 76 g, Protein 51 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 115 mg, Sodium 1380 mg, Fiber 4 g, Sugar 11 g, TransFat 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
HOT CHICKEN TENDERS
Steps:
- In a medium bowl, whisk together flour and salt. In a separate bowl, whisk together eggs, buttermilk and hot sauce. Working in batches, dredge chicken tenders in the flour mixture then dip in buttermilk mixture. Dredge for a second time in flour mixture, shake off excess flour and place on a baking sheet while you dredge the rest of the tenders.
- Meanwhile, pour about 1 1Ž2-in vegetable oil into a large, deep skillet. Heat over medium heat until the oil reaches about 350 degrees F, or until the oil is shimmer. (If a splash of water sizzles when you flick it into the pan, it's ready.) Working in batches, add 3-4 chicken tenders to the hot oil using tongs. Do not crowd the pan, or the oil will cool! Cook until golden brown on one side, about 3-4 minutes, then flip and cook until the second side is golden and the chicken is cooked through, 3-4 more minutes. Place the fried chicken tenders on a cooling rack lined with paper towels.
- In a medium bowl, whisk together the spices and brown sugar. While it's still hot, toss the fried chicken in the spice mix until it's evenly coated. This makes it spicy! Serve hot with biscuits and pickles.
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.
BUTTERMILK FRIED CHICKEN TENDERS
One of my most popular recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.
Provided by Jennifer Segal
Categories Dinner
Time 40m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 925, Fat 51, Carbohydrate 75g, Protein 41g, SaturatedFat 1, Sugar 5g, Fiber 4g, Sodium 1866mg, Cholesterol 96mg
SIMPLE BUTTERMILK FRIED CHICKEN TENDERS
These chicken tenders are tastefully seasoned and pan-fried to a crispy perfection. Kids love them especially when dipped in their favorite sauce. Moms love them because of how easy they are to make and because they know what it is they are serving their kids.
Provided by Robin | Fluster Buster
Categories Main
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
FRIED BUTTERMILK CHICKEN STRIPS
These buttermilk chicken strips are crunchy on the outside, moist on the inside!
Provided by Gmshafer
Categories Meat and Poultry Recipes Chicken Chicken Tenders Recipes
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 43.1 g, Cholesterol 101.8 mg, Fat 17.2 g, Fiber 1.7 g, Protein 45 g, SaturatedFat 3.3 g, Sodium 3317.6 mg, Sugar 6.1 g
UNCLE JOHN'S BUTTERMILK CHICKEN TENDERS
Everyone will love these deep fried chicken tenders. A buttermilk honey marinate makes them extra tender.
Provided by Katie Shaw
Categories Appetizer Main Course
Time 4h55m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 542 kcal, Carbohydrate 56 g, Protein 57 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 152 mg, Sodium 2266 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
BUTTERMILK CHICKEN TENDERS
Chicken tenders are marinated in buttermilk and spices, then coated in seasoned flour and fried until they're crispy on the outside, and tender and juicy inside.
Provided by Danelle
Categories Main Dishes
Time 4h30m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 622 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 28 grams fat, Fiber 3 grams fiber, Protein 34 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 2137 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
BUTTERMILK CHICKEN TENDERS
These buttermilk chicken tenders are marinated overnight and have a crispy outside and a soft tender inside. Great finger food at parties.
Provided by Gav
Categories Mains
Time 8h15m
Number Of Ingredients 13
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.
BUTTERMILK CHICKEN TENDERS
Extra crispy, juicy, and tender buttermilk chicken tenders that are so easy to make at home using a few simple ingredients.
Provided by Diana
Categories Main Course
Time 1h
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 3 tenders, Calories 311 kcal, Carbohydrate 26 g, Protein 37 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 99 mg, Sodium 1062 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g
LEMON-PEPPER FRIED "CHICKEN" TENDERS
Crispy on the outside and tender on the inside, these not-so-chicken tenders satisfy that craving because the tofu is soaked in a "not chicken" broth, yielding an umami flavor. Don't be tempted to skip the pressing of the tofu-that's crucial in removing its liquid so it can soak up that broth.
Provided by Kardea Brown
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the lemon-pepper "chicken": Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes.
- Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.
- Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
- For the lemon-pepper "chicken": Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack.
- Make the "buttermilk" by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish.
- Dip the tofu strips in the "buttermilk," then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip.
BUTTERMILK FRIED CHICKEN
Provided by Michael Symon : Food Network
Number Of Ingredients 8
Steps:
- In a shallow bowl or baking dish mix together buttermilk, thyme, rosemary, flat leaf parsley, cayenne and salt and pepper. Add chicken and marinate in the refrigerator for 4 to 6 hours. Dredge marinated chicken in flour. Add lard to a heavy skillet, cook chicken over medium heat until golden brown, finish on a baking sheet in preheated 350 degree oven.;
FRIED CHICKEN STRIPS
These fried chicken strips are delectable! The coating is golden brown while the inside stays tender and juicy. Double dredging gives the chicken a very crispy crust. The spices are subtle and add just the right amount of flavor. Serve with honey mustard and french fries... we bet your family will think these are way better than...
Provided by Penny R
Categories Chicken
Number Of Ingredients 7
Steps:
- 1. Mix the first 5 ingredients in a large dish (flour and spices).
- 2. Mix egg and buttermilk in another large dish.
- 3. Cut up 3 or 4 boneless chicken breasts into strips.
- 4. Dip them in the egg mixture first, let the excess drain off.
- 5. Then coat thoroughly in the flour mixture.
- 6. Second dredge - back to the egg mixture.
- 7. Back to the flour mixture.
- 8. Deep fry at 350 for 6-7 minutes.
DELISH BUTTERMILK FRIED CHICKEN STRIPS
Adapted from a friend's recipe, these were the best chicken strips EVER. We like to serve with homemade honey mustard, buffalo wing sauce or gravy, depending on our mood. Enjoy! *prep time does not include marinade time*
Provided by GirlyJu
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak chicken in buttermilk several hours or over night.
- Drain off buttermilk into a dipping container and whisk in eggs.
- Coat chicken with half of each of the seasonings: salt, pepper, garlic, and cayenne.
- In another dipping container mix crackers and flour along with remaining seasonings.
- Next, dip the breast into dry then wet, then back into dry again.
- Shallow fry in batches of peanut oil heated to 350 in a cast iron skillet until golden brown, about 8-10 min per side.
LOW-FAT FRIED CHICKEN STRIPS
These chicken strips are from Cooking Light Magazine's recipe-"Fried Chicken Salad". My kids did not care to much for all of it together as a salad, but we all love the chicken strips. I always double the recipe and freeze half for another time. They are simply delicious. I won't buy another pre-frozen manufactured chicken nugget or strip again.
Provided by lisar
Categories Spreads
Time 51m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 6 ingredients in a shallow dish, and set aside.
- Combine the chicken and the buttermilk in a plastic zip-top bag; seal and marinate in refrigerator 30 minutes.
- Remove the chicken and discard the marinade.
- Pour olive oil in skillet to just barely covering the entire bottom of the pan.
- Heat oil over medium heat.
- Dredge a few chicken strips at a time in breadcrumb mixture, tossing to coat.
- Add chicken to the pan, and cook 3 minutes on each side or until done.
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- Place the chicken tenders in a plastic bag along with 2 cups buttermilk and 2 tbsp hot sauce. Close the bag and toss it around to mix it up. Place in the refrigerator and let it marinate for at least 3-4 hours. Or up to 24 hours.
- When ready to cook the chicken, remove the bag from the refrigerator, taking the chill off. Place the flour, paprika, cayenne, garlic powder, onion powder, salt, and pepper in a large shallow bowl. Mix the ingredients up with a whisk.
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