This recipe for homemade chicken tenders is currently, on heavy rotation in this house. I just had to tell my kids that, “mommy is chicken tendered-out!” LOL. So, no, no more chicken tenders for us for a while, but, yes, make some for your kids! Beats getting chicken mcnuggets from Mcdonald’s, right?!
2 pounds of chicken tenders
2 cups of buttermilk OR 2 cups of milk plus 2 Tablespoons of vinegar (allow milk and vinegar mixture to sour before using, about 7 minutes)
FOR THE FLOUR MIXTURE:
(double this mixture if you plan on frying up all 2 pounds of chicken tenders that day)
1 cup of all purpose flour
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of white pepper
1 teaspoon of paprika
1/2 teaspoon of Italian seasoning
*you will also need to reserve about 3 Tablespoons of your buttermilk to mix into your flour mixture)
YOU WILL ALSO NEED:
2 eggs (add an extra egg if frying up all of the chicken tenders)
vegetable oil or canola oil
1. Into a 13×9 inch baking dish, add in your buttermilk. Add in all of your chicken tenders. Cover baking dish, and place it into the fridge for at least 3 hours OR for up to 48 hours.
2. Into a shallow dish, make your flour mixture. Drizzle in some of your chicken-flavored buttermilk, just until mixture is slightly crumbly. Don’t add too much, because as you start to toss your chicken into the flour mixture, the flour will begin to clump up on its own.
3. Into another shallow dish, crack your eggs and lightly beat it with a fork.
4. Take your chicken tenders, dip them into the eggs, and then the flour. Tap off excess. Repeat with the rest of the chicken.
5. In a cast iron skillet, heat up some vegetable oil to 350 degrees.
6. Fry up your chicken tenders for about 7-8 minutes, turning frequently, and until golden brown. Do not overcrowd your skillet! Drain on paper towels and serve immediately!
-You may cut the recipe in half. It takes my family 2 days to finish almost 2 pounds of chicken, so just keep the uncooked chicken in the fridge until ready to fry! It should be good for up to 48 hours in the fridge.
-If you realize that your flour mixture is running low (and you still have 2-3 pieces of chicken to coat) simply sprinkle in enough flour to coat your chicken pieces. Add an extra pinch of salt if you’d like!