Crispy Chicken Tenders

By carvalhohm

Ingredients

• 1 quart buttermilk (for marinade)
• 2 tablespoons kosher salt
• 2 tablespoons paprika
• 2 teaspoons ground black pepper
• 2 teaspoons garlic powder
• 24 boneless chicken tenderloins, thawed
• 3 cups all purpose flour or corn flakes, crushed(for dredging)
• 2 quarts oil (for frying)

Details

Servings 24

Preparation

Step 1

Place chicken in large plastic container and cover with buttermilk for at least 8 hours and up to 2 days in refrigerator. Drain buttermilk fro chicken. Combine salt, paprika, pepper and garlic powder. Liberally season chicken with this mixture. Place flour in large paper bag and add chicken pieces to bag (3 at a time). Shake until chicken is thoroughly coated. Remove and repeat till all tenderloins have been coated. Heat oil in deep fryer or heavy-bottom pan to 350 degrees. In small batches, fry chicken 8-10 minutes or until golden brown or internal temperature reaches 180 degrees. Remove chicken, drain on rack over sheet pan. Yield 24 chicken tenders.

Tip: If using cornflakes, bake chicken on wire rack over baking sheet in 375 degree oven for 20-30 minutes.

*Garlic Buttermilk Dipping Sauce:*

1 cup buttermilk
8 ounces sour cream
1 packet (0.4 oz.) ranch buttermilk recipe seasoning mix
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
1 clove garlic, peeled or finely minced

In small bowl, combine all ingredients, whisking well until smooth. Chill for 30 minutes and serve with chicken tenders for dipping. Yield: 2 cups (8 servings)

The dip may also be used to be a salad dressing or dip for vegetables or chips.