This recipe for chicken tenders is all about prep and marinade. If you’re a working mom or dad, all you have to do is get the chicken inside the marinade and let it do its job overnight. The next day all you have to do is dip in flour and fry. Serve on top of a salad or inside a sandwich. It’s so simple and delicious.
Here’s the recipe:
You will need,
3 pounds chicken tenders or you can use chicken breast cut into 1 inch slices.
3 cups buttermilk
1 egg
Spice mix:
1 tsp chipotle chili powder
1 1/2 tsp paprika
1/4 tsp cayenne
1/2 tbsp salt
1/2 tbsp coarse black pepper or white pepper
1 1/2 tsp garlic powder
1/2 tsp onion powder
3 cups all purpose flour
Season the flour with salt and black or white pepper
Mix the buttermilk, egg and spices well then add the chicken tenders and marinate at least 4 hours but better if overnight.
When you’re ready to fry, fill a deal pot with peanut oil and heat to 350 degrees F. Meanwhile add the flour to a deep dish, season with salt and pepper. Then dip the chicken tenders one at a time in the flour, shake, then dip in the marinade one more time and last time in the flour. This time try to get the flour all over the chicken pressing the flour. Fry until internal temperature is at 160-165 degrees F. It should be golden, crunchy and so so moist.
Now toast your bread and make your favorite sandwich, for the sauce, I mixed 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp hot sauce
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