If you have kids or have ever had to cook for any of them, you know just how picky they can be. Thankfully, there’s always one thing that almost all kids seem to love, and that’s chicken tenders. Whether you call them tenders, chicken strips, chicken fingers or anything else, they’re always regarded as a lifesaver when it comes to pleasing crowds.
Of course, chicken tenders aren’t the healthiest thing in the world, but it’s a great treat and a comfort food that almost everyone enjoys. It might seem like a very simple concept to make these tenders since it just appears to be pieces of fried chicken without the bone, but there’s more to it than that. You need to have the right breading for the perfect chicken tender, and I’ve found a recipe that works to perfection!
You can use a deep fryer to make these chicken tenders right in your own kitchen, but if you don’t have one, don’t worry! You can still use a simple large skillet to make this recipe, and I’ve tried it both ways to discover the taste is just as good! On top of that, there’s a simple list of ingredients outside of chicken that includes some common household ingredients such as salt, bread crumbs, baking powder, flour and buttermilk.
Just follow the simple steps that we’ve listed below and you’ll have plenty of chicken tenders to feed the entire family or any group of people in a snap! Overall, it takes about two and a half hours to make these tenders, which might seem like a long time, but the actually preparation and cooking combines for only a half hour, while the rest is putting the chicken into the refrigerator to cool.
Here’s how to make the chicken strips in your home, giving you a light garlic taste and breaded perfection! Share it with your friends and family members, especially if they have some picky eaters in the home that only like the taste of chicken tenders!
Preparation Time: 2 Hours, 30 Minutes
Serves: 8 People
Nutrition (Per Serving):
Fat: 15 g
Protein: 25 g
Carbohydrates: 24 g
Sodium: 700 mg
Cholesterol: 80 mg
What You’ll Need:
- 6 Boneless, Skinless Chicken Breast Halves (Cut into ½ Inch Strips)
- 1 ½ Teaspoons of Garlic Powder
- 1 Cup of All Purpose Flour
- 1 Cup of Buttermilk
- 1 Egg, Beaten
- 1 Teaspoon of Baking Powder
- 1 Teaspoon of Salt
- 1 Cup of Seasoned Bread Crumbs
- 1 Quart of Frying Oil
- Take your six chicken strip halves and cut them into smaller ½ inch long strips. Once you’ve done that, place all of the chicken into a large plastic bag (resealable). Place the bag to the side and get out a small mixing bowl.
- In the bowl, mix in one cup of buttermilk, one and a half teaspoons of garlic powder and one egg. Once it’s mixed well, pour the mixture into the plastic bag with the chicken. Seal up the bag and place it in the refrigerator, for any time between two to four hours.
- Get out a separate resealable plastic bag, and in the bag we will combine our cup of all purpose flour, a teaspoon of salt, a teaspoon of baking powder and a cup of seasoned bread crumbs. Shake them together well and then take the chicken out of the refrigerator.
- Drain the liquid from the bag with the chicken, and then you can throw out the bag that has any buttermilk mixture leftover. We’ll then place the chicken into the bag with the flour mixture. Seal it up and shake the bag until the chicken is completely coated in this new mixture.
- In a large skillet, set heat to 375 degrees and put in your quart of frying oil. Slowly place the chicken onto the oil. If you plop it on there too quickly, it could splash the hot oil and you don’t want that! Keep the chicken on the skillet until the outside has turned a nice golden brown color and the juices from the chicken are clear.
- Bring the heat down on your skillet and slowly remove the chicken, placing the strips onto a paper towel to let them dry. After five minutes or so, your chicken tenders will be ready to eat! Overall, it should take just about 10 minutes to cook the tenders, though you can leave them on for a little bit longer if you like them extra crispy!