- On 08.12.2020
- In Без рубрики
buttermilk oven fried chicken tenders
my husband is from georgia and me australia, so hopefully I can remind him of home with this marinating overnight. My family has a complete and utter love affair with oven fried everything. Thats Sayin’ A LOT! I check the oil temperature before dropping them so I don’t believe thats the problem. Thanks! I usually make my chicken tenders with Italian breadcrumbs but this technique is so much better. i want to make these but not fry the I would like to bake them but have the frying texture. These tenders were perfection! Better than our local go-to chicken strip restaurant. So easy and little to clean up! Combine chicken and buttermilk in a shallow bowl. Yum! In shallow dish, place flour. The chicken is juicy and tender and the breading is seasoned perfectly. I haven’t tried baking them; unfortunately, I don’t think they’d be nearly as good. These chicken tenders are now in our menu rotation since they were a big hit. OH. You bet. I didn’t even marinate them for very long, and they were delicious. Will definitely be making it a regular thing. Easy to make and everyone likes it, including the picky eater! Great recipe. Hi Yas, You have to get a feel for it, unless you have a fryer or deep fry thermometer to keep the oil at about 350. I do not eat or serve my family fried foods. So glad that I tried this recipe! Place on a baking sheet coated with cooking spray. You may find these tips helpful in converting traditional recipes to air fryer versions. The nutritional info is for 1 serving. I’ve messed up royally on using baking soda when not having baking powder, or forgetting to add the buttermilk in the breading. MOST AMAZING RECIPE EVER! This recipe is a home run!! Thanks for the great recipe! Thanks for a great recipe! I add 50% to the spices as my personal preference and it gives them a nice mild spice without being hot. It’s a joy knowing that whenever I need a wonderful recipe, all I have to do is head to your blog and I am never disappointed. My husband says he likes them better than Chick fil A! https://www.food.com/recipe/oven-fried-buttermilk-chicken-15645 NOTE: The longer you leave the chicken in the buttermilk mixture the more tender it will be, I recommend 12-24 hours but you can wait as little as an hour if you're pressed for time. If I needed to make 16 using breasts. This chicken was gone in a flash! My toddler isn’t picky but when he likes something it’s gone almost as soon as it’s placed in front of him. They are THE BEST chicken tenders i’ve made. These were awesome!! And that homemade honey mustard sauce was the BOMB!!! This is the PERFECT tenderloins recipe. Hi Barbara, I’ve just added them. Hi CC, The oil temperature should be between 350 and 375 degrees. Thank you for such a great recipe. We are renting a place that has lg kitchen (not proffesional) so I will not be transporting food just cooking/ serving. I feel a total loss of opportunity for not having discovered her sooner! So good – very crunchy and tender chicken. I just made these tonight. Sorry I can’t be more helpful! You won’t regret this! Thanks for another recipe to add to my “Once Upon A Chef” collections. I’m not adverse to deep frying, but I’m not confident about what to do with the oil post-frying. My husband and son loved it too. Place the buttermilk in a large bowl. Thanks for posting a recipe that actually turns out good and tastes fantastic. Great flavor! I made these tonight for dinner, and they are SO good! I do cut off the white tendon/ligament part before I marinate the tenders. Place all ingredients for the dry coating in a large bowl. Can I substitute baking powder with baking soda? Made this tonight after marinating for almost 24hrs. , Made this recipe again last night, just had left overs this lunch and I will continue to make these for me and the hubs. Jenn, you never fail me. So tasty and easy. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Hope you enjoy and please let me know how they come out! I’ll try that then let you know if that solves the problem. It also did not stick to the chicken as it should have. Delicious! If you like them even spicier than that, it’ll give you a good excuse to make them again and increase the heat :). Check out our Oven Fried Chicken Breast Recipes collection for more ideas! Oh and P.S: Here’s how to reheat any leftovers so they crisp up again! I only had regular chicken breasts, so I just sliced them into thickness of tenderloins. 1500 mg sodium should be the max/day. It was Amazing! I have made this recipe several times and the whole family loves it. Husband really liked it too. I will visit your website first when I decide to try something I haven’t prepared before. Better than any restaurant kind I have had! Yummy! Hi Matty, I’ve never used an air fryer and don’t know much about them, so I can say for sure how it would work for this recipe. If you’re marinating the chicken for longer, your total time will increase. PS-I think I’m going to throw away all my cookbooks too. Hope that helps and that you have better luck next time around! I usually put 3 or 4 in at a time and 3 minutes on each side (yes I set a timer) seems to be the perfect amount of time for that brown crispy exterior and fully cooked juicy interior. If I did that do you recommend I pound out the chicken first? My family loved them, especially with your homemade honey mustard. I like that it was easy and delicious. This will be a regular on our menu! I ruined the entire meal by guessing what a “few” minutes should be. Chicken Tenderloins 1 1/2 cups Buttermilk 2 teaspoons Salt 2 teaspoons Sugar 1/4 teaspoon Paprika 1/4 teaspoon Garlic Powder Once upon a time, I went to culinary school and worked in fancy restaurants. I’ll definitely save this recipe and use from now on! One problem was that the breading didn’t stick to the chicken and fell off when I bit into it. If the temp went up too high, I simply lowered the temp. We are having 4 of our grandkids for the weekend and the kids and I are going to make this. Made these for dinner last night and they were delicious! Tried this for the first time tonight. I’m very interested to hear. I will have to try the honey mustard next time with it . I inadvertently used baking soda in this beloved recipe of deliciousness. Thank you! I love the crunch they have from the clumps of flour and buttermilk. Sorry! I strongly suggest anyone who sees this recipe to make it. Thank you and look forward to seeing other recipes from you! One question… while they were being eaten, the breading fell off a little bit. This way I can toss several chicken pieces in the first dry coating and in the egg wash at a time. Perfect! Ingredient notes. Enjoy! Super easy, quick and the BEST tasting chicken strip ever! These are the best. Cooked as suggested, love the batter, learned a method. This is going on my list of kid-friendly recipes to try. So filling and delicious. Should I just add some franks red hot or some other hot sauce to the marinade? I’ve been wanting to try this, but I don’t have 4 hours to marinate it.. will it be ok with a couple hours of marinating? Will definitely be making this again. Thanks for sharing. Love the cookbook too! Instructions were easy to follow and the result was so moist, tender and easy to make. They went well with a simple homemade ranch dressing dip. Thank you! I make this chicken often and I’m known for it…I love to tell people about your website. Crispy Chicken Tenders marinaded in buttermilk then fried (or oven baked!) Absolutely amazing chicken fry recipe!! Also going to spend an afternoon and make a big batch of these to freeze so that I can pull them out for quick dinners. I fried them in a mix of Avocado Oil, Olive Oil and mostly Lard. My hubby couldn’t stop eating it. The buttermilk marinade was very good and tenderized the meat, but I don’t think I’ll use that batter recipe again. Woohoo!!! I have a couple of other flour options. I even had a friend “hire me” to make this for her dinner party of 10, and I am not a caterer lol! I don’t like to fry since I don’t want greasy food. . I like to throw a little more heat on mine, but you cant go wrong with this recipe. thank you. Serve with Cajun-Creole Dipping Sauce. Hope you enjoy! With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. My tip is let them sit for about 10 minutes after flour dip to let them set up before frying. I like to serve this with a simple ranch salad. Second, sometimes when I do make the buttermilk out of milk and vinegar (one T vinegar for 1 cup milk), it doesn’t really curdle or thicken (at least not noticeably), even after waiting 15 or more minutes. That’s fine, Lindsey – it will still be delicious. I don’t have an air fryer and don’t know much about using one so I can’t say for sure – sorry! Really amazing, thank you! I didn’t read the recipe fully at first and didn’t realize I needed to marinate the tenders for 4 hours, I only marinated for 30 minutes and I still thought they were great! This was my first time frying like this. Neisha, yes I think that would work well – as long as it’s large enough to comfortably hold the chicken pieces. Thanks…. And again. Thank you. Crunchy goodness! I marinated for 3 hours. Katie http://www.differentkindofsouthern.blogspot.com/. So tasty! Did you mean that 1 serving (out of the 4 servings that the 2lbs makes) is 925 calories or that the entire 2lbs of tenders is 925 calories? I’ve been missing Stanford’s chicken fingers (Portland, Oregon), and this comes really close. I would suggest going onto the blog using a different internet browser and try printing from there. I did make one change that I think makes it even better. I wanted to ask do you think that shrimp could be used with this recipe? These were amazing and much more tender and fresh than any tenders we have ordered from restaurants! They weren’t lying! We love this chicken. It wasn’t hard at all. I’m guessing they’ll need 30-40 minutes in the oven after frying. Wonderful recipe! The first batch I made were meh, they did not turn brown, looked floury. If you’re going to toss these in the sauce, I would do it immediately before serving. Hope that helps at least a bit! Enjoy! How to make buttermilk fried chicken tenders Begin by combining the chicken tenderloins with a mixture of buttermilk, paprika, garlic powder, cayenne pepper, â¦ I didn’t have any cayenne so I just doubled the garlic powder in the breading mix and it turned out great! Freezes really well. Thank you so much, Jenn. It was so good I didn’t think I was going to quit eating. Did they come out ok? Thanks. The tenders are delicious! Great to pack for a picnic too! Hi Jenn, I love your Blog! Definitely will be making them! Excellent. I coated the chicken skin with the breading mix and fried them too, they turned out great! I’ve tried no less than 15 recipes for fried chicken, I wish I’d found yours ten years ago. My cousins and I love making this recipe! Easy and delicious! Could I use a cast iron pan for this recipe? As an Amazon Associate, I earn from qualifying purchases. — LESLIE THEODORAKAKOS on October 26, 2020, — Kathryn Flowers Glasco on October 25, 2020. I didn’t have buttermilk or Vinegar but added just plain milk to see what would happen. Try it with crackers it’s yummy according to my son! I also made Jenn’s green sauce from her Peruvian chicken recipe for dipping since we aren’t honey mustard or BBQ sauce lovers. I had a question though… Why baking powder? Thank you very much. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Prepare exactly as directed. Had a bit of flour mix and buttermilk left over so dipped some hamburger dill pickle rounds in the buttermilk and then the flour mixture and fried them. Thank you Jen for a terrific recipe, even the batter is the perfect amount, not much leftovers…. This site uses Akismet to reduce spam. Hope that helps! Mine may not look as pretty as yours but they taste divine and that’s what counts. That would be 6 teaspoons of salt I haven’t made it yet what go young think? They are best cooked on the stovetop in a frying pan; but if you’d prefer to bake them, I’d suggest 350°F for 15-20 minutes. Jenn did it again! (Or just standing at the fridge eating one for a snack) Many thanks for developing and sharing this recipe. Not only were they delicious, they looked like the restaurant variety, but without all the fat. We made this recipe last night to go with waffles. Only thing I found is that I went through double the amount of breading. The ingredients are amazing together. They are super crunchy but still so tender. Nope, it makes it adhere and get nice and crunchy . In third shallow dish, mix … 100% pan fry these!! They turned out excellent! Hi Ryan, Glad you enjoyed the chicken! Super easy to make and a hit with my kids AND hubby. We are already plotting to have chicken and waffles with our leftover chicken tenders later this week. As usual! This dish could be served with anything though. I also doubled all the seasonings except salt. Luckily, I had some breadcrumbs in my pantry and made a quick batter using that. To a separate bowl, add the eggs and 2/3 cup buttermilk. They disappear as they come out of the oil. Wish I could could give this more than 5 stars! Instructions: Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. My whole family loves it!!! This recipe doesn’t really need any more favorable reviews, but I’m adding mine to the mix anyway. Here is what I did: I followed the recipe exactly up until cooking. Glad you liked them Kayla (even with the extra salt)! Jane Feher, you did someting wrong if you gave this one star and said you fed them to your dog. Hope that helps! Nice little kick (I added a bit more cayenne than what the recipe called for), crispy on the outside, tender on the inside. Hi Holly, I much prefer them hot. The info you see there is per serving. Hi Izzy, I’m afraid that won’t work with this recipe, but the cooked tenders may be frozen. I used to hate frying chicken at home. Used gluten free flour, these are the best breaded chicken strips I’ve had in years. Made this last night along with this blog’s honey mustard and both were great! Healthy and yummy! This field is for validation purposes and should be left unchanged. No need to defrost; put the chicken tenders on a wire rack on top of a rimmed baking sheet and bake in a 350°F oven until heated through and crisp, about 25 minutes. Marinated them the night prior. Heat up oil in a frying pan, add the chicken tenders and fry on both sides until golden â¦ Any thoughts? They were a big hit with my wife too. A good way to ensure the oil is hot enough is to drop a cube of bread into the oil; if sizzles when you drop it in, it’s ready. I meant to say the taste and the quality, not the last and quality haha. They are a firm favourite with the family & so easy to make. Having extra buttermilk on hand, I decided to try your recipe for Buttermilk Fried Chicken Tenders and Buttermilk Ranch Dressing and my family loved dinner last night! Other side dishes we enjoy are baked beans, sautéed green beans or simple frozen peas. This recipe looks delish….I can’t wait to try it! We are a huge fan of yours. This is a wonderful recipe…can’t wait to try it!! Awesome, Delicious, and easy, Thank you . Thanks!! I will definitely make this again!!! The addition of liquid to the breading provides wonderful texture to the tenders. https://www.tasteofhome.com/recipes/buttermilk-baked-chicken Thank you. Not sure why but they were crispy and delicious and heated up wonderfully the next day. Also, I did not buy tenders, I made my own. The flavor was excellent, though. NOTE: The longer you leave the chicken in the buttermilk mixture the more tender it will be, I recommend 12-24 hours but you can wait as little as an hour if you're pressed for time. Great taste I think I’ll try to bake them and see if they come out as good. My husband could not stop eating them. I marinated these overnight and they were so tender and juicy. This was my first time making fried chicken tenders. Thank you!!! I did this last night with breaded breasts. The breading was just right and the tenders were moist and delicious. I fry them then put them on a cooling rack over a baking sheet and put them in a warm oven while i fry the rest of them,works great,and they stay goodand warm. They come out amazing every time. Hi Patty, I don’t have an air fryer I don’t know much about using one so I can’t say for sure – sorry! I set my stove right inbetween medium and medium-high and it tends to heat to the perfect temperature (between 350 and 375). The breading came out so light and crispy, and the flavors and spices were perfect. It was good coated once, but hardly the “fried tenders” I expected. ), Hi Jen I would like to know if I should fry this first, cook and freeze after when I need this I will just put them to the oven as you mentioned in the reply? but where I live buttermilk is not an option. Everybody loves it!!!! Thanks I’m advance! That paired with a touch of fresh squeezed lemon on these tenders… mmm… perfection! I put them on a foil lined pan and turn them after about 15 minutes. However, the nice thing about this recipe is that it really doesn’t use a ton of oil. My husband isn’t big on chicken but these turned out juicy and flavorful and he loved them. or can i still use it? recipe was very easy to follow. Only adjustment would be for less salt. This was my first time making fried chicken. My husband even said he liked these better than his recipe. My husband and I are still talking about this meal! I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. I followed all except I dipped the chicken in an egg wash before coating with flour. And they’re not just for picky kids — everyone loves them. I love all your recipes I’ll be making the spicy chicken thighs and oatmeal banana cookies this week Thank you for all your amazing recipes . I’ve tried a couple other recipes and they say that they are not as good as yours. Thanks, Michael. Buttermilk is the key here. tap the stars to add your rating! Been trying out multiple recipes on chicken tenders and this one is by far the worst. Could I bake these in an air fryer and what would you suggest the time/temp be? Can you substitute buttermilk for regular milk? ), Hi. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy. I used peanut oil, and I cooked the tenders for 7 min, turning halfway. I’d put the chicken tenders on a wire rack on top of a rimmed baking sheet and bake in a 350-degree oven until heated through and crisp, about 25 minutes. . Thank you for sharing! I will be sure to post after I make them. Delicious! Try to keep the oil temp at 350. The breading is perfect. They’ve become my kids’ favorite meal. They were the best we’ve ever tasted! I followed the recipe to a T. I did have an issue if someone can chime in. My grandkids said they were even better than their fast food ones they love. Before cooking, I preheated the oil on an electric stove, I set the temperature at about a 6.5 for 20 minutes. I have used some recipes that has you remove the tough tendon,,,, which is difficult (for me anyway), without destroying the meat.thanks. . The rest of the family love it so much. The first time I made them I accidently put too much salt in the breading, but the chicken was so juicy and tender! Crispy, great flavor, easy to make like all Jenns recipes! Hands down best chicken tenders recipe ever. ); marinated them (from frozen) for just about 20 hours. Even my wife loved them and she won’t eat fried food. These tenders are A-M-A-Z-I-N-G! Hi Breanna, Scroll down below the photos or click on the recipe tab and you’ll find the exact recipe. These turn out great everytime! I’ve not gotten to mine for a couple of days and still these were fabulous. I should have went with my gut that said “a few is 3….” but I kept thinking “well some people say few but mean more than that.” I choose wrong. The results were perfect! First, place the chicken tenders in a medium sized bowl. If I use a deep fryer, what should I set temperature to on fryer? WOW! My husband and girls LOVED this chicken. Was very good ! Thanks for sharing! Just crispy on the outside and soft and juicy on the inside. This recipe will now be in my dinner rotation for sure. MY KIDS HAD SECONDS! I’ve never made fried anything before but after great success with the fish tacos (another great recipe), I decided to dive in and give this a shot. Definitely the best I’ve ever made. Hope that helps! I have never before marinated tenderloins before breading and frying, and it made ALL the difference in the flavor! Talk about comfort food. Hi John, I wouldn’t recommend this recipe for wings– sorry! This was my first successful attempt and it’s a keeper!! thank you. Absolutely delicious!!! Hi! Soaking in buttermilk with whatever herbs I have on hand always turns out great. These really are best fried – you could use the Pecan Crusted Chicken Tenders but use more panko in place of the nuts – it won’t have quite the same flavor, but should still be delicious. A similar approach might work for baking…I did note though that I had to be careful about the crispy breading falling off. We loved it and it was so easy. May I deep fry these in a deep fryer (not pan fried)? These are the best homemade chicken tenders iv’e ever had. Hi Kristin, If you’re having trouble getting the breading to stick, I’d start by lightly coating the tenders in the flour mixture (don’t worry about it adhering), then dip the tenders back in the marinade, then back again in the flour mixture – that should do the trick. I marinated the tenders overnight and they turned out FABULOUS! Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot … Not sure what I did wrong there. Glad you liked them! Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. So simple and yet so scrumptious. It’s so weird cause some of them come out perfectly and some of them fall apart. I only wish I doubled the recipe from the start. https://www.pauladeenmagazine.com/buttermilk-fried-chicken-fingers-recipe Hope that helps! Recipe is easy to follow and full of flavor! DOES MARINATING THE CHICKEN SOFTEN THE WHITE LIGAMENT? I have a question regarding the fried chicken tenders. Hi Sarah, It sounds like your oil wasn’t hot enough. These were delicious!! This might be a dumb question. . These were absolutely out of this world! Will be making this again and again. Omg! My husband and picky 7 year old devoured them. Delicious!! I have also used this on cod too, not marinated but simply dipped in buttermilk and then dipped in the flour mixture and shallow (pan) fried. I only bother removong it if it is really thick. Have you tried baking these? I felt that it was way too much oil,so I just pan fried the chicken in a cast iron skillet. I also can’t understand why I’m the first one to comment; so many other recipes get lambasted for these counts; I don’t usually, if it’s obvious where the counts come from. Thanks for sharing. Hope that helps and that you have better luck next time around! Crush crackers with a rolling pin or heel of hand. That said, I do put leftovers in the kids’ lunches and they enjoy them just fine. This more than rose to the occasion and the wife and girls could not stop raving. My mother-in-law makes really good fried chicken wings and drumsticks but I usually like boneless chicken and the way she told me she makes her chicken never really worked well with chicken tenders. Listed but cooked up nicely of things letting them sit for a thicker crust: bag- > flour- > >... Sealable, combine the chicken was so easy be transporting food just cooking/ serving i ‘ passed. 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