Sorry in advanced if you made a New Year’s resolution to eat healthier. I made no such resolution, so I got to enjoy these delicious and fried (you can say “lightly” fried and make yourself feel better if you choose to break your resolution…) buttermilk chicken tenders for dinner!
New Year’s resolutions are worthless in my opinion. But some people love the idea of turning a new leaf in the new year and try to eat better. I give kudos to those people for just trying and being thoughtful about it, but I, on the other hand, just try eat as healthy as possible all year long–without making myself crazy about it. I ate relatively well all week so I’m not gonna beat myself up over wanting a little
fried LIGHTLY FRIED chicken!
I realize you can’t consider anything fried “lightly fried.” I know it’s either fried or it’s not. BUT I’m trying to appeal to the New Year’s resolutioners out there so let’s let that one be.
Seriously, this is mouthwatering, tasty good chicken! The Tabasco and Cayenne pepper aren’t overly spicy but make for a nice and subtle spicy kick. I marinated the chicken for a few hours and it was moist and delicious and I used Panko bread crumbs instead of ordinary bread crumbs because, well, Panko is obviously better AND LIGHTER! It says so on the box!!
Recipe is here! Make these and love them like I did!
- 1/2 cup buttermilk
- 3/4 teaspoon Tabasco sauce
- 1 1/3 pounds chicken tenders
- 3/4 cup all-purpose flour
- 2 teaspoons kosher salt
- 1/8 teaspoon cayenne pepper
- 2 eggs
- 2 tablespoons water
- 2 cups bread crumbs
- 3/4 cup vegetable oil
Mix buttermilk and Tabasco in a resealable plastic bag. Add chicken tenders and marinate for at least 1 hour or up to 1 day.
In a shallow dish, mix flour with salt and cayenne pepper. In a shallow bowl, beat together eggs with 2 Tbsp. water. Place bread crumbs in a separate shallow dish. Line a baking sheet with wax paper.
Remove chicken tenders from buttermilk, draining any excess, and dredge individually in flour mixture, shaking off excess; then dip into egg, draining any excess. Next, dip chicken in bread crumbs, pressing gently into crumbs to coat. Place on a baking sheet.
In a large skillet, heat 1/4 cup vegetable oil over medium-high heat. When hot, add one third of chicken tenders and cook, turning, until golden, about 4 minutes. Wipe out pan and repeat cooking procedure in 2 more batches with remaining oil and tenders.