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Jul 26, 2024 · Step-by-Step Instructions. To marinate the chicken: In a large sealable bag, combine the chicken tenders with the buttermilk, paprika, garlic powder, cayenne pepper, and salt. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 ...
- Parmesan Crusted Chicken
Finally, dredge the chicken in the bread crumb mixture,...
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- Parmesan Crusted Chicken
- Buttermilk Tenderizes and Provides flavor.
- Light, Flakey and Crispy Batter
- Simple Seasonings
- Related Recipes
We start our recipe with boneless, skinless chicken breast. Cut it into strips and place it in a bowl of buttermilk for an hour. But why buttermilk? Buttermilk and fried chicken have been synonymous together for a good reason. The buttermilk contains enzymes that tenderize the meat. It breaks down the protein much the way an acidic marinade would. ...
Most commercial chicken tenders or nuggets are fried in a simple breadcrumb mix. While this works, it’s nothing compared to an actual batter made from flour and a few seasonings. You see, our buttermilk chicken tenders will get a double batter dunk, creating that perfectly crispy, light, and flakey breading. After soaking in the buttermilk, the chi...
The seasonings we add to our buttermilk chicken tenders couldn’t be easier: seasoned salt (such as Lawry’s), parsley flakes and paprika. Seasoned salt is excellent for recipes like this because it contains the perfect ratio of seasonings and salt. Then we add the parsley flakes and paprika. The paprika is essential because it provides such a warm a...
Stuffed Chicken: Broccoli and Cheddar stuffed Chicken Breast More Stuffed Chicken: Spinach and Ricotta Stuffed Chicken Breast Cheez-It Chicken Nuggets: Chicken nuggets made with Cheez-It crackers! Baked Chicken Tenders: Parmesan Ranch Baked Chicken Tenders
- (5)
- Dinner
For a healthier option, try baking the chicken tenders in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until cooked through.
Apr 10, 2024 · Add the flour to a shallow bowl and add the same seasonings that you added to the marinade. Take the chicken from the marinade, dip it into the flour, then back into the marinade and into the flour again. Make sure some of the buttermilk mixture drips into the flour mixture. This will create a flour dredge and makes extra crispy chicken tenders.
- (2)
- American
- Chicken, Dinner
Aug 14, 2023 · TMB Studio. In an electric skillet, heat the oil to 375°F. Fry the chicken, a few pieces at a time, for 2 to 3 minutes on each side or until no longer pink. Drain on paper towels and sprinkle with Parmesan cheese. Don’t fry too many tenders at once, and make sure you let the oil come back to temperature after you’ve been frying for a ...
- Lauren Pahmeier
Marinate.Combine the buttermilk, salt, cayenne, and honey in a large mixing bowl. Add the chicken and toss until fully submerged. Cover and allow to marinate for 1 hour at room temperature or 4 hours in the refrigerator.
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Oct 30, 2023 · Mix flour, salt, pepper, cayenne, garlic powder, and paprika in a shallow bowl. Dredge chicken tenders in flour mixture, then dip in buttermilk, then vigorously batter in flour mixture again until they are well coated. Set on a clean plate until ready to fry. When the oil is hot, fry the tenders. Don't overcrowd the pan, I fried 4-5 tenders at ...
