Sunday, December 23, 2012

Mouth Watering Fried Chicken Tenders

If you get a deep fryer for Christmas, this would be a great way to break it in.
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.

Reconstituted buttermilk
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

Combine the smoked paprika, granulated garlic and onion, and poultry seasoning in a small bowl.
 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.
Heat the oil in a deep fryer or if using a heavy pot/cast iron or stainless steel,  set temperature to medium to medium-high heat, about 350 degrees F.
Using tongs dip chicken in the buttermilk, then place the chicken into the zip lock bag, shake to coat.
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.