Monday, November 29, 2010

Recipe: Buttermilk Chicken Tenders

1/2 cup buttermilk
3/4 teaspoon Tabasco sauce
1 1/3 pounds chicken tenders
3/4 cup all-purpose flour
2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
2 eggs
2 cups bread crumbs (Panko)
3/4 cup vegetable oil

Mix buttermilk and Tabasco in a resealable plastic bag.

Add chicken tenders and marinate for at least 1 hour up to 1 day.

In a shallow dish, mix flour with salt and cayenne pepper.

In another shallow bowl, beat together eggs with 2 tablespoons water.

Place bread crumbs in a separate shallow dish.

Remove chicken tenders from buttermilk, draining any excess, and dredge individually in flour mixture, shaking off excess; then dip into egg, draining any excess.

Next, dip chicken in bread crumbs, pressing gently into crumbs to coat.

(Chicken may be prepared up to 5 hours ahead; cover and refrigerate).

In a large skillet, heat 1/4 cup vegetable oil over medium-high heat.

When hot, add one third of chicken tenders and cook, turning, until golden, about 4 minutes.

Transfer to a plate and keep warm.

Wipe out pan and repeat cooking procedure in 2 more batches with remaining oil and tenders.

Makes 6 servings

All You, April 2006
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