CRISPY CHICKEN TENDERS

 

CRISPY CHICKEN TENDERS

INGREDIENTS

For the Chicken:

• 1.5 LBS CHICKEN TENDERS OR BREAST (CUT INTO STRIPS)
• 1 CUP BUTTERMILK
• 1 TSP GARLIC POWDER
• 1 TSP PAPRIKA
• 1 TSP SALT
• 1/2 TSP BLACK PEPPER

For Breading:

• 1 CUP ALL-PURPOSE FLOUR
• 1 CUP PANKO BREADCRUMBS
• 1/2 TSP PAPRIKA
• 1/2 TSP SALT
• 2 EGGS (BEATEN)

For Frying:

• VEGETABLE OR CANOLA OIL (FOR FRYING)

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INSTRUCTIONS

1. MARINATE THE CHICKEN:

• COMBINE CHICKEN, BUTTERMILK, GARLIC POWDER, PAPRIKA, SALT, AND PEPPER IN A BOWL.
• COVER AND REFRIGERATE FOR AT LEAST 1 HOUR (OR OVERNIGHT).

2. PREPARE BREADING STATION:

• MIX FLOUR, PANKO, PAPRIKA, AND SALT IN ONE BOWL.
• BEAT EGGS IN A SEPARATE BOWL.

3. BREAD THE CHICKEN:

• REMOVE CHICKEN FROM MARINADE.
• DIP IN FLOUR MIXTURE, THEN EGG, THEN FLOUR/PANKO AGAIN.
• PRESS COATING ONTO CHICKEN TO STICK.

4. FRY THE CHICKEN:

• HEAT OIL TO 350°F (175°C).
• FRY IN BATCHES 3–5 MINUTES PER SIDE UNTIL GOLDEN BROWN AND COOKED THROUGH.
• DRAIN ON PAPER TOWELS.

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OPTIONAL DIPPING SAUCE

• MIX:
  • 1/4 CUP MAYO
  • 1 TBSP KETCHUP
  • 1 TSP MUSTARD
  • DASH OF HOT SAUCE

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