Prep time: 20 min
Cook time: 20 min
Total time: 100 min
Ingredients: 4 chicken breasts (sliced into long, thick strips (about 700g/; 5lbs altogether)); 240 ml (1 cup) buttermilk; 1/2 tsp salt; 1/4 tsp white pepper; 1/4 tsp garlic powder; 180 g (1 1/2 cups) plain (all-purpose) flour; 1 tsp salt; 1 tsp ground black pepper; 1/2 tsp garlic powder; ½ tsp celery salt; 1 tsp dried thyme; 1 tsp paprika; 1 tsp baking powder; 1 tsp chilli flakes; oil for frying

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https://www.kitchensanctuary.com/crispy-chicken-tenders/

Crispy Chicken Tenders

Golden, crunchy, juicy crispy chicken tenders made for dunking, piling into wraps or serving with chips. The flavour of the coating is out of this world!

Rezept

Dinner

Zubereitungszeit ca. 100 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 20 Minuten

Zutaten:

4 chicken breasts (sliced into long, thick strips (about 700g/
5lbs altogether))
240 ml (1 cup) buttermilk
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp garlic powder
180 g (1 1/2 cups) plain (all-purpose) flour
1 tsp salt
1 tsp ground black pepper
1/2 tsp garlic powder
½ tsp celery salt
1 tsp dried thyme
1 tsp paprika
1 tsp baking powder
1 tsp chilli flakes
oil for frying

Arbeitsschritte:

Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover, and place in the fridge to marinade for at least 1 hour (up to over night)
Preheat the oven to a low heat (to keep the cooked chicken warm). Heat a large pan of oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil.
Mix together the crispy coating ingredients in a bowl.
Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
Serve with your favourite dipping sauce.