Breaded Chicken Tenders
Servings 16 tenders [may vary]
Calories 223kcal
Ingredients
- 3 lb chicken tenders
- 1 cup buttermilk
- few dashes hot sauce
- 1 tsp kosher or sea salt
- 2 cup self-rising flour
- 1 tsp seasoned salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp cayenne
- 1/4 tsp ground cumin
- 4 cups peanut or vegetable oil for frying
Instructions
- Place the chicken tenders, buttermilk, hot sauce and 1 tsp of kosher salt in a plastic bag. Seal tightly shake then store in the fridge to marinate for 4 hours or overnight.
- Prepare: Use a whisk to sift the flour, seasoned salt, garlic powder, onion powder, oregano, paprika, black pepper, cayenne and cumin together on a plate.
- Remove the chicken tenders from the marinade letting the excess drip off. Roll in the seasoned flour then place onto a cookie sheet fitted with a rack.
- After dredging all of the pieces once, repeat giving them a second coating. Press the flour onto the chicken pieces. Chill uncovered for 1 hour to set the breading.
- Fry: Heat the oil to 350°-360°F in a deep pot or dutch oven. Cook the chicken tenders in batches for 4-5 minutes depending on the thickness, until golden and cooked through. Adjust the cooking time according to size.
- Remove to a paper towel lined tray to drain. Season immediately with additional seasoned salt. Rest for 5 minutes, then serve with your favorite dipping sauce.
Notes
To substitute all-purpose flour in place of the self-rising flour add 1/2 tsp baking powder and increase the seasoned salt to 1 1/2 tsp.
Nutrition
Serving: 1serving | Calories: 223kcal | Carbohydrates: 13g | Protein: 20g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 406mg | Potassium: 361mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg