Buttermilk Chicken Tenders#
 Total Time |
|---|
| 8.10 hours |
Requirements#
- 2 lb chicken breast
- 2 cup buttermilk
- 0.5 cup pickle juice (optional)
- 2 tbsp mustard
- 2 tbsp hot sauce
- some cayenne
- some garlic powder
- some smoked paprika
- 2.5 cup flour
- 3 tbsp Tony’s creole seasoning
- 1 tbsp garlic powder
- some cooking oil
- 1 bowl
Instructions#
Step 1#
Cut chicken breast into strips.
Step 2#
Place buttermilk, pickle juice (optional), chicken breast strips, mustard, hot sauce, and a pinch of cayenne garlic powder, and smoked paprika into a bowl.
Step 3#
Mix until chicken is coated. Place in fridge for 8 hours.
Step 4#
Whisk together flour, Tony’s creole seasoning, and garlic powder.
Step 5#
Shake off excess buttermilk from the chicken and press it into the flour. Gently squeeze the flour around tender and shake off excess. Let it rest on a wire rack.
Step 6#
Heat cooking oil to 350 F. Once at temperature, fry tenders in batches for 6 minutes. Pull chicken out when internal temp is 165 F. Drain on wire rack.
Step 7#
Serve with homemade creamy buffalo sauce & buttermilk ranch.