Buttermilk Chicken Tenders
PREP TIME: 20 min
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COOK TIME: 20 min
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YIELD: 4 servings |
INGREDIENTS:
| Crisco® Pure Vegetable Oil for frying | 2 large eggs |
| 1 1/2 cups White Lily® Enriched Bleached All Purpose Flour | 1 cup buttermilk |
| 1 tsp. salt | 8 chicken tenders |
| 2 tsps. freshly ground black pepper |
- 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
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PREPARATION DIRECTIONS:
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1.
HEAT 1 1/2 inches oil in large skillet to 365°F.
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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.
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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.
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4.
PLACE chicken gently into hot oil. Fry uncovered about 10 minutes on each side until golden brown and juices from chicken run clear.
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5.
DRAIN on paper towels. Serve immediately or place on rack in 200°F oven until ready to serve.
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