COPYCAT MCDONALD'S BUTTERMILK CRISPY TENDERS RECIPE ...
If you loved McDonald’s buttermilk crispy tenders, you’ll love this recipe! These buttermilk chicken tenders are easy-to-make, so try them for lunch today.
Provided by Maedelle
Total Time 4 hours 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Place your chicken tenderloins in a large ziploc bag or a mixing bowl.
- Add in the marinade ingredients such as buttermilk, salt, pepper, garlic powder, and paprika. Seal or cover tightly and then refrigerate for at least 4 hours or overnight.
- Whisk together the flour, baking powder, salt, garlic powder, onion powder, paprika, cayenne pepper in a medium bowl.
- Pour in the buttermilk and stir until the mixture is uniformly clumpy.
- Remove your chicken tenders one or two at a time and toss them into the breading mixture.
- Coat and press the breading firmly against the chicken. Once evenly coated, arrange them neatly on a baking sheet.
- In a deep skillet, add in the oil until it reaches about ¾s full. Heat the oil over medium heat until it reaches 350 degrees F.
- Using tongs, carefully place the chicken tenders into the hot oil. Add at least two or three at a time to avoid crowding the pan.
- Cook the chicken tenders until golden brown on both sides, flipping once halfway through cooking.
- Arrange your cooked chicken tenders on a plate lined with a paper towel to drain. Repeat frying as needed.
- Serve hot with a side of roughly ¼ cup of your favorite dipping sauce and enjoy!
Nutrition Facts : Calories 478.00kcal, CarbohydrateContent 41.00g, CholesterolContent 153.00mg, FatContent 9.00g, FiberContent 1.00g, ProteinContent 55.00g, SaturatedFatContent 3.00g, ServingSize 4.00 , SodiumContent 2,557.00mg, SugarContent 4.00g
BUTTERMILK CHICKEN TENDERS — LET'S DISH RECIPES
Chicken tenders are marinated in buttermilk and spices, then coated in seasoned flour and fried until they're crispy on the outside, and tender and juicy inside.
Provided by Danelle
Total Time 4 hours 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 6
Number Of Ingredients 16
Steps:
- In a large, zip-top bag, combine the chicken tenderloins with the marinade ingredients. Seal tightly and refrigerate for at least four hours, up to overnight.
- To make the breading, whisk together the flour and spices in a medium bowl. Add the buttermilk and stir with a fork until mixture is crumbly.
- Line a baking sheet with aluminium foil. Remove one or two chicken tenders from the bag and toss in the breading mixture to coat. Press the breading firmly onto the chicken. Place coated chicken on the prepared baking sheet.
- Add about 1 inch of oil to a large saute pan or wok. Heat over medium heat until oil shimmers and reaches a temperature of 350 degrees. Carefully place chicken tenders in hot oil. Do not crowd the pan.
- Cook until chicken is golden brown on both sides, flipping once halfway through cooking. Place cooked chicken tenders on a paper towel lined plate to drain. Fry remaining chicken, adding more oil to the pan as needed. Serve hot.
Nutrition Facts : Calories 622 calories, CarbohydrateContent 58 grams carbohydrates, CholesterolContent 71 milligrams cholesterol, FatContent 28 grams fat, FiberContent 3 grams fiber, ProteinContent 34 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1, SodiumContent 2137 grams sodium, SugarContent 3 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 20 grams unsaturated fat
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