Crispy Buttermilk Chicken Tenders With Tangy Buttermilk Dipping Sauce
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
Ingredients
Instructions
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
Ingredients
Instructions
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.
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