If you don't have a deep fryer a deep cast iron or stainless steel pot will do.
My daughter and I made these at her home, the gadgets belong to her. She enjoys cooking and her gadgets too!
The delicious recipe we made was one that my daughter created, and I wasn't able to get the exact measurements for this post. I was able to find a very similar recipe from a Rachel Ray, Food Network.
Gadgets used: Tongs, deep fryer. If using a cast iron or deep pot use a Taylor deep fry/candy thermometer. Taylor Digital Fork Thermometer.
|Dry ingredients and chicken tenders in zip lock bag.|
|No more than this in the basket (6 small tenders)|
|Crispy on the outside, juicy on the inside!|
|Testing for doneness: 165 degrees|
- 2 tablespoons smoked sweet paprika
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 tablespoon poultry seasoning
- 2 pounds chicken tenders
- Salt and freshly ground black pepper
- 2 cups buttermilk (you can buy dry buttermilk powder in the baking aisle, it keeps longer than fresh)
- 2 cups all-purpose flour
Season the tenders with salt and pepper.
Add 1/2 the spices to the buttermilk in a shallow dish.
Combine the remaining spices with the flour a zip lock bag.
Add the breaded tenders to the hot oil; do not crowd the pan. Cook the fingers in batches to a deep golden color, about 8 minutes per batch. Drain on a wire rack over paper towels.