Buttermilk Chicken Tenders

Health score
15%
Buttermilk Chicken Tenders
32 min.
6
396kcal

Suggestions


If you’re searching for a dish that’s bound to please both kids and adults alike, look no further than these irresistible Buttermilk Chicken Tenders! Crispy on the outside and tender on the inside, they are a delightful twist on a classic favorite, perfect for quick lunches or cozy dinners. Marinated in a zesty buttermilk and Tabasco blend, each bite bursts with flavor and a hint of spice that elevates them beyond the ordinary.

What sets these chicken tenders apart is the double-dredging method, which creates an incredible texture that is hard to resist. Coated in a seasoned flour mixture, dipped in egg, and then pressed into crispy bread crumbs, they achieve that golden-brown perfection that you crave. Best of all, this recipe is surprisingly simple and can be prepared in about 32 minutes, making it ideal for those busy weeknights when you want to whip up something both delicious and satisfying.

Serve these tender morsels with your favorite dipping sauces and a side of veggies, and you’ve got yourself a meal that’s sure to impress. Whether you’re entertaining guests or just treating yourself and your family to a well-deserved treat, Buttermilk Chicken Tenders are sure to become a staple in your kitchen. Dive in and experience the crunch, savor the flavor, and enjoy every moment of this delightful dish!

Ingredients

  • cups breadcrumbs 
  • 0.5 cup buttermilk 
  • 0.1 teaspoon ground pepper 
  • 1.3 pounds chicken tenderloins 
  •  eggs 
  • 0.8 cup flour all-purpose
  • teaspoons kosher salt 
  • 0.8 teaspoon all the tabasco sauce you handle 
  • 0.8 cup vegetable oil 
  • tablespoons water 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • ziploc bags
  • wax paper

Directions

  1. Mix buttermilk and Tabasco in a resealable plastic bag.
  2. Add chicken tenders and marinate for at least 1 hour or up to 1 day.
  3. Preheat oven to 225F. In a shallow dish, mix flour with salt and cayenne pepper. In a shallow bowl, beat together eggs with 2 Tbsp. water.
  4. Place bread crumbs in a separate shallow dish. Line a baking sheet with wax paper.
  5. Remove chicken tenders from buttermilk, draining any excess, and dredge individually in flour mixture, shaking off excess; then dip into egg, draining any excess. Next, dip chicken in bread crumbs, pressing gently into crumbs to coat.
  6. Place on baking sheet. (Chicken may be prepared up to 5 hours ahead; cover and refrigerate.)
  7. In a large skillet, heat 1/4 cup vegetable oil over medium-high heat. When hot, add one third of chicken tenders and cook, turning, until golden, about 4 minutes.
  8. Transfer to a baking sheet and keep warm. Wipe out pan and repeat cooking procedure in 2 more batches with remaining oil and tenders.

Nutrition Facts

Calories396kcal
Protein31.36%
Fat28.36%
Carbs40.28%

Properties

Glycemic Index
23
Glycemic Load
8.93
Inflammation Score
-5
Nutrition Score
20.028695769932%

Nutrients percent of daily need

Calories:395.72kcal
19.79%
Fat:12.19g
18.75%
Saturated Fat:2.7g
16.88%
Carbohydrates:38.95g
12.98%
Net Carbohydrates:36.9g
13.42%
Sugar:3.32g
3.68%
Cholesterol:121.27mg
40.42%
Sodium:1211.22mg
52.66%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:30.32g
60.63%
Selenium:51.87µg
74.1%
Vitamin B3:13.86mg
69.29%
Vitamin B6:0.84mg
41.97%
Vitamin B1:0.55mg
36.72%
Phosphorus:334.17mg
33.42%
Vitamin B2:0.43mg
25.02%
Manganese:0.46mg
23.03%
Vitamin B5:2mg
20.05%
Folate:79.11µg
19.78%
Iron:3.11mg
17.29%
Potassium:509.19mg
14.55%
Magnesium:49.04mg
12.26%
Vitamin K:12.8µg
12.19%
Calcium:105.21mg
10.52%
Zinc:1.49mg
9.9%
Vitamin B12:0.55µg
9.17%
Fiber:2.05g
8.22%
Copper:0.16mg
7.94%
Vitamin E:0.86mg
5.71%
Vitamin D:0.65µg
4.36%
Vitamin A:160.59IU
3.21%
Vitamin C:1.62mg
1.96%
Source:My Recipes