This buttermilk chicken tenders recipe is crunchy on the outside and moist on the inside!
Ingredients
- 1 ½ pounds chicken tenders
- 2 cups buttermilk
- 1 ½ cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon garlic salt
- 2 teaspoons mustard powder
- 1 teaspoon ground paprika
- 1 teaspoon ground black pepper
- 2 cups peanut oil, or as needed
- salt and ground black pepper to taste
Directions
Step 1
Soak chicken tenders in buttermilk for 20 to 30 minutes in the refrigerator.
Step 2
While chicken is soaking, combine flour, salt, garlic salt, mustard powder, paprika, and pepper in a large brown bag.
Step 3
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Step 4
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.
Step 5
Drop chicken into hot oil in batches, about 6 pieces at a time, depending on the size of your pot. Cook until golden brown, crispy, and no longer pink in the center, 6 to 8 minutes. Remove from oil and drain on paper towels. Sprinkle with salt and pepper while still warm.
Tips
Any type of light frying oil may be used in place of peanut oil.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 518 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat3g | 17% |
Cholesterol102mg | 34% |
Sodium3318mg | 144% |
Total Carbohydrate43g | 16% |
Dietary Fiber2g | 6% |
Total Sugars6g | |
Protein45g | |
Vitamin C2mg | 9% |
Calcium176mg | 14% |
Iron4mg | 22% |
Potassium554mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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