Crispy Buttermilk Chicken Tenders With Tangy Buttermilk Dipping Sauce Recipe

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This recipe received Honorable Mention in The Old Farmer's Almanac 2009 Buttermilk Recipe Contest. We hope that you enjoy the recipe as much as we did!

Chicken Tenders

• 1 cup buttermilk
• 1 pound skinless, boneless chicken breast tenders, rinsed and patted dry
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 eggs
• 1 tablespoon peanut oil
• 1 cup cornflake crumbs
• 1 cup Italian-style panko bread crumbs
• 1 teaspoon paprika
• peanut oil for frying

Pour the buttermilk into a large, resealable, plastic bag and add the chicken. Seal and refrigerate for 30 minutes. Remove from the refrigerator and drain in a large colander. In a shallow dish, combine the flour, salt, and pepper. In a second shallow dish, beat the eggs, 2 tablespoons of water, and the 1 tablespoon of peanut oil. In a third shallow dish, combine the cornflake crumbs, panko bread crumbs, and paprika. Working with one tender at a time, dredge each in flour, then the egg mixture, then the crumb mixture. Repeat until all of the tenders are coated.

Preheat the oven to 200°F. Place a large baking sheet in the oven. Heat 1 inch of peanut oil in a large, nonstick skillet over medium heat. Place four tenders at a time in the hot oil and fry until deep golden brown, about 4 minutes per side. Add oil between batches, if necessary. Transfer the tenders to the baking sheet in the oven to keep them warm.

Sauce

• 1/2 cup buttermilk
• 1/2 cup sour cream
• 3/4 cup feta cheese, crumbled
• 1 clove garlic, minced
• 1 tablespoon finely chopped fresh parsley
• 2 scallions (green part only), thinly sliced
• 1/4 teaspoon fresh ground pepper

Put all of the ingredients into a medium bowl and stir to combine. Cover and refrigerate for at least 30 minutes before serving. Makes 4 servings.