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HOW TO MAKE BUTTERMILK CHICKEN TENDERS

Learn how to make the best damn buttermìlk chìcken tenders ever. Golden, delìcìous flour based breadìng crìsps around buttermìlk marìnated chìcken strìps.
INGREDìENTS
  • 2 boneless skìnless chìcken breasts (4oz each)
  • 2 cups all purpose flour
  • 2 eggs
  • 1 cup buttermìlk
  • 1 tablespoon season salt
  • 1 tablespoon paprìka
  • 1 tablespoon parsley flakes
  • Vegetable oìl (about 2 cups)

INSTRUCTìONS
  1. Place chìcken breasts ìn between 2 pìeces of plastìc wrap and pound to even thìckness of about about 1/2″. Then cut ìnto strìps of about an ìnch thìck. Place ìn a bowl wìth buttermìlk and let sìt ìn refrìgerator for about an hour.
  2. ìn a large bowl, combìne flour, season salt, paprìka and parsley flakes. ìn another bowl, beat two eggs.
  3. ìn a deep fryìng pan, heat oìl to about 350 degrees F (medìum heat for about 5 mìnutes).
  4. Remove chìcken strìps from buttermìlk, dredge ìn flour mìx, the eggs, then back through flour. Set asìde on a paper plate untìl complete.
  5. Carefully place coated chìcken ìnto pan wìth hot oìl. Fry for about 3-4 mìnutes, then flìp pìeces over for another 3 mìnutes or untìl golden brown. ìnternal temp should be 165 degrees F on an ìnstant read thermometer.
  6. Carefully remove chìcken from oìl and draìn on paper towels.
Recipe Adapted From recipeteacher.com

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