Doggie Fried Chicken Tenders Food

SOUTHERN FRIED CHICKEN STRIPS

Southern Fried Chicken Strips image

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

Ingredients

1 large egg
1/2 cup buttermilk
1 cup all-purpose flour
1-1/2 teaspoons garlic powder
1-1/2 teaspoons pepper
1/2 teaspoon salt
1/2 teaspoon paprika
2 pounds chicken tenderloins
Oil for deep-fat frying
2 tablespoons grated Parmesan cheese

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.

PAPRIKA-BUTTERMILK CHICKEN TENDERS

Paprika-Buttermilk Chicken Tenders image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons smoked sweet paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon poultry seasoning
2 pounds chicken tenders
Salt and freshly ground black pepper
2 cups buttermilk
2 cups all-purpose flour
2 tablespoons poppy seeds, if desired
1 quart safflower, canola or sunflower oil for frying
1 lemon

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.

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