BUTTERMILK BAKED CHICKEN TENDERS RECIPES

Steps:

• 1. Make a marinade by mixing together the buttermilk, garlic, onion, paprika, cayenne, and 1 tsp salt in a large container. Submerge the chicken tenders in the marinade and flip around a few times to coat. Cover the container and refrigerate for 8 hours.
• 2. Preheat the oven to 400°F. Set out 2 baking sheets and place a wire baking rack onto each one, set aside.
• 3. Mix the breadcrumbs with 1 tsp salt and 1/2 tsp pepper then spread out in a shallow dish. One at time pull out o chicken tender, shake off any excess marinade then roll in the breadcrumb mixture lightly pressing the breadcrumbs to the chicken to help them adhere. Place the breaded chicken tender on the wire rack and then bread the remaining chicken tenders the same way.
• 4. Bake the tenders in the preheated oven for 15 to 18 minutes or until chicken is cooked through (165°F).

Steps:

• Mix buttermilk and Tabasco in a resealable plastic bag. Add chicken tenders and marinate for at least 1 hour or up to 1 day.
• Preheat oven to 225°F. In a shallow dish, mix flour with salt and cayenne pepper. In a shallow bowl, beat together eggs with 2 Tbsp. water. Place bread crumbs in a separate shallow dish. Line a baking sheet with wax paper.
• 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. Place on baking sheet. (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 baking sheet and keep warm. Wipe out pan and repeat cooking procedure in 2 more batches with remaining oil and tenders.