Crispy Chicken Tenders

The whole family likes a good chicken strip. Here is one of these simple recipes you can do over and over.


Start with chicken tenders or breasts cut into strips. Soak in buttermilk (or a substitute I will cover later) while the oil gets hot. Coat with a flour and seasoning salt and fry a few minutes on each side and you are done. A 4/10 only because it involves frying and you’re afraid of that. Once you try it, it will be 2/10.

I tried several methods, but this is the easiest with the best results. I tried multiple spices, but just some Lowey’s was better. This is a Pioneer Woman recipe. The key to the crispy crust to get chunks of the breading to stick. I first saw this coating technique on Cooks Country.  By adding some liquid to the flour coating, it will clump a little and make a much crisper coat.

Rating

I started to give a four since it is just chicken strips. But it is a great chicken strip: easy, tasty and crunchy.

Notes: 
Feel free to play with the spicing. Add a little Cayenne heat for that Football weekend party perhaps. As a buttermilk substitute: add one tablespoon of white vinegar or lemon juice to one cup of milk and let set for 5 minutes. Or there is also dried buttermilk available, and I keep some on hand for those small “cooking for two” needs. I was experimenting with recipes, so I bought real buttermilk, but the substitutes should work if needed.

This is all you need.

Pat dry 1 pound of chicken tenders or cut skinless boneless chicken breasts into strips. Trim well.

Put strips into a deep bowl and cover with buttermilk. It took only a cup for me. Let soak for 15- 20 minutes while you work on the coating and oil. If you are cooking a large amount, preheat the oven to 200 with a cooking sheet for a place to hold the cooked strips.

Heat 1/2 to 3/4 inch of oil in a large pan over medium heat. I used about 2 cups in a 12 inch cast iron fry pan. Get to a steady temp of about 365 plus or minus. Don’t be under 350 or above 400.

Mix 1 1/2 cups AP flour with 1 T of Lowey’s seasoning salt. Other seasoning salts should be fine or make your own spicing. Mix well.

Now drizzle 1/4 cup buttermilk into the flour mixture while continuously mixing.

It will make a “shaggy” coating.

Remove the chicken from the buttermilk and coat in the flour mixture.

Coat well and place on a plate.

When you place the chicken in the oil, the temp will drop. Increase the heat at this point. I went from 1/2 to 3/4 to maintain the temp in the 350 to 400 range.

Cook in batches about 3-4 minutes per side until golden brown and internal temp of 165.

Cover with plate or place in oven to keep warm.

Crispy Chicken Tenders

Votes: 3 Rating: 5 You: Rate this recipe!

Print Recipe

The kiddies and grandma all like a good chicken strip. Here is one of these simple recipes you can do over and over.

• CourseMain Course
• CuisineAmerican

Servings	Prep Time
8 servings	20 minutes

Cook Time

15 minutes

Servings Prep Time 8 servings 20 minutes

Cook Time 15 minutes

Crispy Chicken Tenders Votes: 3 Rating: 5 You: Rate this recipe! Print Recipe The kiddies and grandma all like a good chicken strip. Here is one of these simple recipes you can do over and over. CourseMain Course CuisineAmerican Servings Prep Time 8 servings 20 minutes Cook Time 15 minutes Servings Prep Time 8 servings 20 minutes Cook Time 15 minutes

Ingredients

• 1 pound Chicken tenders about 8
• 1 1/2 cup AP flour
• 1 tablespoon seasoning salt Lowey’s
• buttermilk
• oil

Servings: servings

Units:MetricUS Imperial

Instructions

1. Pat dry 1 pound of chicken tenders or cut skinless boneless chicken breasts into strips. Trim well.
2. Put strips into a deep bowl and cover with buttermilk. It took only a cup for me. Let soak for 15- 20 minutes while you work on the coating and oil. If you are cooking a large amount, preheat the oven to 200 with a cooking sheet as a holding spot for cooked strips.
3. Heat 1/2 to 3/4 inch of oil in a large pan over medium heat. I used about 2 cups in a 12 inch cast iron fry pan. Get to a steady temp of 365 plus or minus. Don’t be under 350 or above 400.
4. Mix 1 1/2 cups AP flour with 1 T of Lowey’s seasoning salt. Other seasoning salts should be fine or make your own spicing. Mix well.
5. Now drizzle 1/4 cup buttermilk into the flour mixture while continuously mixing. It will make a “shaggy” coating.
6. Remove the chicken from the buttermilk and coat in the flour mixture. Coat well and place on a plate.
7. When you place the chicken in the oil, the temp will drop. Increase the heat at this point. I went from 1/2 to 3/4 to maintain the temp in the 350 to 400 range.
8. Cook in batches about 3-4 minutes per side until golden brown and internal temp of 165.
9. Cover with plate or place in oven to keep warm.

________________________________

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.

Last Updated
July 4, 2016