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Buttermilk Chicken Tenders
Classic southern chicken tenders are always better when made at home. This recipe is a great use of everyday ingredients and is simple to make.
Ingredients
- 14 Sanderson Farms® Chicken Tenders, cut in half diagonally
- 1 cup buttermilk
- 1 teaspoon seasoning salt
- 3 cups flour
- 2 tablespoons seasoning salt
- 1 teaspoon black pepper
- 4 cups vegetable oil
Directions
- Mix the buttermilk and 1 teaspoon seasoning salt in a bowl.
- Place chicken and buttermilk in a sealable plastic bag and toss tenders to coat.
- Refrigerate for at least 20 minutes or up to 24 hours.
- In a separate bowl, combine flour, remaining seasoning salt, and black pepper.
- In a 12” x 2” deep skillet, heat vegetable oil to 350°F.
- Coat chicken with flour mixture.
- Fry chicken tenders in three batches for 2 minutes on each side. The tenders should reach an internal temperature of 165°F.
- Serve with your favorite dipping sauce.
*Plus marination time
To Prepare with an Air Fryer
- Heat Air Fryer to 375°F.
- Substitute 1 cup of flour with 1 cup of breadcrumbs.
- After coating the buttermilk marinated chicken with the flour/bread crumb mixture, place in the air fryer basket without overlapping and spray each chicken tender with vegetable spray.
- Cook for 4 minutes, flip the chicken and spray the other side with vegetable oil. Cook for an additional 4 minutes.
- Continue to cook the chicken in batches. The chicken should reach an internal temperature of 165°F.
Honey Mustard Dipping Sauce
- Mix together with a whisk:
1/4 cup honey
1/4 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon white distilled vinegar
1/4 teaspoon cayenne pepper (if desired)
Nutrition Facts
| Calories | 400 |
| Fat | 25g |
| Saturated Fat | 4.5g |
| Sodium | 560mg |
| Carbohydrate | 12g |
| Sugars | 2g |
| Protein | 33g |
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