Buttermilk Chicken Tenders

My family (especially my son, Harrison) does a happy dance whenever I make these...there are never leftovers....I stopped buying ready made chicken nuggets/tenders when I realized truly how easy they are to make at home....and I like knowing what's in the food I feed my family and as a well known chef and parent was quoted as saying in last month's Bon Appetit mag - "if your second grader can't pronounce a recipe's ingredients, do you really want to eat it?"


Buttermilk Chicken Tenders

2 lbs fresh chicken tenders
1 qt. lo-fat buttermilk
1 tsp season salt
1/2 tsp fresh cracked pepper
1/2 tsp garlic powder
3 cups flour
1/2 tsp season salt
1/4 tsp garlic powder
1/2 tsp fresh cracked pepper
canola oil

In a gallon size ziploc bag, combine buttermilk, 1 tsp season salt, 1/2 tsp pepper and 1/2 tsp garlic powder. Seal bag and shake to combine. Add chicken tenders and put in fridge for up to 8 hours....the longer the tenders marinate....the tastier they will be.

When you are ready to cook the tenders, combine flour, 1/2 tsp season salt, 1/2 tsp pepper & 1/4 tsp garlic powder in a large baking pan & whisk with fork to combine.

In a large skillet, heat 2" oil over medium high heat until nice a hot. If you have a deep fryer,just follow the instructions on fryer for cooking chicken.
While oil is heating, drain tenders and dredge each tender in flour mixture. Shake excess flour off and place tenders in skillet. Do not overcrowd the skillet. I usually cook 5-6 tenders at a time. Fry until deep golden brown, then flip tenders and continue frying until deep golden brown and juices are clear. Total time to fry a batch of tenders is around 7-8 minutes, depending on size of tenders, how hot oil is etc. Once tenders are done, remove and drain on crumpled paper towels.

Serve with homemade honey mustard, ranch dressing, cream gravy or whatever makes you happy!