HOW TO MAKE BUTTERMILK CHICKEN TENDERS

  • 2 boneless skinless chicken breasts (4oz each)
  • 2 cups all purpose flour
  • 2 eggs
  • 1 cup buttermilk
  • 1 tablespoon season salt
  • 1 tablespoon paprika
  • 1 tablespoon parsley flakes
  • Vegetable oil (about 2 cups)

  1. Place chicken breasts in between 2 pieces of plastic wrap
    and pound to even thickness of about about 1/2″. Then cut into strips of about
    an inch thick. Place in a bowl with buttermilk and let sit in refrigerator for
    about an hour.
  2. In a large bowl, combine flour, season salt, paprika and
    parsley flakes. In another bowl, beat two eggs.
  3. In a deep frying pan, heat oil to about 350 degrees F
    (medium heat for about 5 minutes).
  4. Remove chicken strips from buttermilk, dredge in flour mix,
    the eggs, then back through flour. Set aside on a paper plate until complete.
  5. Carefully place coated chicken into pan with hot oil. Fry
    for about 3-4 minutes, then flip pieces over for another 3 minutes or until
    golden brown. Internal temp should be 165 degrees F on an instant read
    thermometer. 
  6. Carefully remove chicken from oil and drain on paper towels.

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