CRISPY PARMESAN BUTTERMILK CHICKEN TENDERS (BAKED AND AIR FRYER)
Totally healthy and surprisingly crispy, these juicy chicken tenders are crisped with a panko and Parmesan crunch. Can be baked or made in the air fryer!
Provided by Heidi
Categories Main Course
Time 6h28m
Number Of Ingredients 12
Steps:
- Use a chef's knife to trim the fat from the chicken breasts and cut into tenders, about 5 per breast. Tap the thicker parts of the tenders with the flat part of the knife to even the thickness, about 1/2 inch at most.
- In a bowl or jar with a fitted lid, combine the buttermilk with half of the Worcestershire sauce, and half of the salt and pepper and paprika. Add to a gallon freezer bag with the chicken and refrigerate for at least 6 hours or up to overnight.
- Melt the butter in a small saucepan over medium heat, watching closely as the butter melts and begins to foam and changes to a golden color with a nutty aroma. Remove the browned butter from the heat and let cook slightly.
- Combine the panko and the butter on a plate, tossing until well combined, then add the Parmesan cheese and toss. In a shallow bowl, whisk the eggs with the remaining Worcestershire sauce. On another plate, toss the flour with the remaining salt, pepper and smoked paprika.
- Drain the chicken and discard the buttermilk. Using tongs, work with one tender at a time and dredge the chicken through the flour to coat, then the egg, and then the panko.
Nutrition Facts : Calories 350 kcal, Carbohydrate 32 g, Protein 23 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 144 mg, Sodium 913 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
BUTTERMILK CHICKEN TENDERS
Extra crispy, juicy, and tender buttermilk chicken tenders that are so easy to make at home using a few simple ingredients.
Provided by Diana
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- In a large bowl, combine the buttermilk with salt and pepper.
- Add the chicken tenders to the buttermilk mixture, give everything a quick mix, cover with plastic wrap and chill for 30 minutes and up to 2 hours.
- In a shallow dish, combine the flour with panko, and seasonings.
- Remove each chicken tender from the buttermilk, shake off any excess and dip in the flour mixture.
- Press the chicken into the flour, lightly shake off any excess and fry.
- To fry, heat about 3 inches of oil in a dutch oven. When it reaches 350°F/180°C, drop the chicken tenders into the hot oil away from you so it doesn't splatter.
- Fry in batches for 5-6 minutes or until golden brown. The chicken is ready when the internal temperature is 165°F/74°C.
- Drain on a wire rack or paper towels and serve with a dipping sauce and fries.
Nutrition Facts : ServingSize 3 tenders, Calories 311 kcal, Carbohydrate 26 g, Protein 37 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 99 mg, Sodium 1062 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g
CRISPY CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you'd like).
- In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.
- Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
- Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook.
- When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
- Serve with your favorite dipping sauce. Yum!
HOW TO MAKE BUTTERMILK CHICKEN TENDERS
Steps:
- Place chicken breasts in between 2 pieces of plastic wrap and pound to even thickness of about about 1/2″. Then cut into strips of about an inch thick. Place in a bowl with buttermilk and let sit in refrigerator for about an hour.
- In a large bowl, combine flour, season salt, paprika and parsley flakes. In another bowl, beat two eggs.
- In a deep frying pan, heat oil to about 350 degrees F (medium heat for about 5 minutes).
- Remove chicken strips from buttermilk, dredge in flour mix, the eggs, then back through flour. Set aside on a paper plate until complete.
- Carefully place coated chicken into pan with hot oil. Fry for about 3-4 minutes, then flip pieces over for another 3 minutes or until golden brown. Internal temp should be 165 degrees F on an instant read thermometer.
- Carefully remove chicken from oil and drain on paper towels.
CRISPY BUTTERMILK CHICKEN STRIPS
A quick, easy, more delicious version of a fast-food favorite. Serve with barbecue sauce, ranch dressing, or your favorite dipping sauce.
Provided by Tim Wilkerson
Categories Meat and Poultry Recipes Chicken Chicken Tenders Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Slice each chicken breast into thick strips.
- Whisk flour, Italian seasoning, salt, pepper, and cayenne together and pour into a gallon-sized resealable plastic bag. Pour buttermilk into a shallow dish.
- Fill a heavy-bottomed pan at least 4 inches deep with oil and heat it to 350 degrees (175 degrees C).
- Place several chicken strips in the plastic bag. Seal the bag and shake a couple of times until strips are coated. Repeat to coat remaining strips. Dip each strip into buttermilk, then back into the flour mixture.
- Fry the strips, 4 or 5 at a time, in the hot oil until golden brown and no longer pink in the centers, 6 to 8 minutes. Drain on paper towels, then transfer to a baking sheet to keep warm in the oven as you fry the remaining strips.
Nutrition Facts : Calories 648.7 calories, Carbohydrate 78.4 g, Cholesterol 85.4 mg, Fat 16.5 g, Fiber 3.1 g, Protein 43.3 g, SaturatedFat 3.2 g, Sodium 782.3 mg, Sugar 6.2 g
People also searched
More about "crispy buttermilk chicken strips recipes"
CRISPY OVEN BAKED BUTTERMILK CHICKEN TENDERS
From veronikaskitchen.com
5/5 (5)Total Time 1 hrCategory Appetizer, Dinner, Lunch, SnackCalories 477 per serving
BEST DAMN AIR FRYER CHICKEN TENDERS - RECIPETEACHER
From recipeteacher.com
26 ULTIMATE CHICKEN DINNER RECIPES FOR A WEEKNIGHT WIN - MSN
From msn.com
CRISPY CHICKEN TENDERS MARINADED IN BUTTERMILK THEN FRIED (OR …
From pinterest.ca
CRISPY BUTTERMILK CHICKEN - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
COPYCAT MCDONALD’S BUTTERMILK CRISPY TENDERS RECIPE
From recipes.net
BUTTERMILK CHICKEN STRIPS (CRISPY & JUICY) - SAVORY …
From savorywithsoul.com
SUPER CRISPY CHICKEN TENDERS - DINNER, THEN DESSERT
From dinnerthendessert.com
BUTTERMILK CHICKEN TENDERS - CRINKLED COOKBOOK
From crinkledcookbook.com
BEST CRISPY CHICKEN TENDERS • A TABLE FULL OF JOY
From atablefullofjoy.com
TRULY CRISPY OVEN BAKED CHICKEN TENDERS
From recipetineats.com
BUTTERMILK CHICKEN TENDERS — LET'S DISH RECIPES
From letsdishrecipes.com
CRISPY CHICKEN TENDERS - ALYONA’S COOKING
From alyonascooking.com
BUTTERMILK FRIED CHICKEN TENDERS WITH HOMEMADE …
From barleyandsage.com
BUTTERMILK BAKED CHICKEN - INSANELY GOOD
From insanelygoodrecipes.com
BUTTERMILK CHICKEN TENDERS - CORRIE COOKS
From corriecooks.com
25 AIR-FRYER CHICKEN RECIPES | TASTE OF HOME
From tasteofhome.com
FRIED CHICKEN TENDERS - EXTRA CRISPY - THE COZY …
From thecozycook.com
CRISPY BUFFALO CHICKEN BITES ADD LOADS OF FLAVOR TO THIS CRUNCHY …
From nationalpost.com
OVEN-BAKED BUTTERMILK CHICKEN STRIPS - THE COOKING JAR
From thecookingjar.com
CRACKER BARREL ANNOUNCES SEASONAL MENU WITH NEW CHICKEN …
From fsrmagazine.com
TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN - SAVORY …
From savorynothings.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love