Crispy Chicken Tenders For 2
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- 1 lb
- about 8 chicken tenders
- 1 1/2 c
- all purpose flour
- 1 tsp
- seasoning salt
1rinse and dry 1 pound chicken tenders or cut skinless chicken breasts into strips. trim well.
2put strips into a deep bowl and cover with buttermilk. it only took a cup for me. let soak for 15-20 minutes while you work on the coating and oil. if you are cooking a large amount, preheat the oven to 200 with a cookie sheet.
3heat 1/2-3/4 inch of oil in a large pan over medium heat. i used about 2 cups in a 12 inch cast iron fry pan, get to a steady temperature of 365 plus or minus. don't be under 350 or above 400.
4mix 1 1/2 cups all purpose flour with 1 tablespoon of seasoning salt.
5now drizzle 1/4 cup buttermilk into the flour mixture while mixing continuously. you will make a shaggy coating.
6remove the chicken from the buttermilk and coat in the flour mixture. coat well and place on plate.
7when you place the chicken in the oil, the temperature will drop. increase the heat at this point. i went from 1/2-3/4 to maintain the temperature in the 350-400 range.
8cook in batches about 3-4 minutes per side until golden brown and internal temperature to 165.
9cover on plate or place in oven to keep warm.