Prep Time: 20 min
Cook Time: 20 min
Makes: 4 servings
| • | Crisco® Pure Vegetable Oil, for frying |
| • | 1 1/2 cups White Lily® Enriched Bleached All Purpose Flour |
| • | 1 teaspoon salt |
| • | 2 teaspoons freshly ground black pepper |
| • | 2 large eggs |
| • | 1 cup buttermilk |
| • | 8 chicken tenders |
| 1. | HEAT 1 1/2 inches oil in large skillet to 365°F. |
| 2. | BLEND flour, salt, and pepper in medium bowl. Break eggs into small bowl; beat lightly. Set aside. Pour 1 cup buttermilk into separate bowl. |
| 3. | DIP chicken, one piece at a time, into buttermilk, then into flour mixture. Coat completely. Dip into egg, then return to flour mixture. Coat completely. |
| 4. | PLACE chicken gently into hot oil. Fry uncovered about 10 minutes on each side until golden brown and juices from chicken run clear. |
| 5. | DRAIN on paper towels. Serve immediately or place on rack in 200°F oven until ready to serve. |
Nutritional Information Per Serving:
Serving Size (1/4 of recipe), Calories 540 (Calories from Fat 250), Total Fat 28g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 120mg, Sodium 1010mg, Total Carbohydrate 47g (Dietary Fiber 2g, Sugars 3g), Protein 25g; Percent Daily Value*: Vitamin A 2%, Vitamin C 2%, Calcium 10%, Iron 20%.
*Percent Daily Values are based on a 2,000 calorie diet.