Crock Pot Buttermilk Chicken Tenders Recipes
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.
CROCK POT BUTTERMILK CHICKEN TENDERS
This is a recipe that I found on a super food site Pinch a Recipe. I prepared it in 5 minutes. The hardest thing to do was open the cans of soup.
Provided by mandabears
Categories Poultry
Time 6h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Place frozen chicken tenders in crockpot.
- Mix soup and buttermilk until smooth.
- Pour over chicken.
- Cover and cook on low 6-8 hours.
Nutrition Facts : Calories 448.1, Fat 16.2, SaturatedFat 4.2, Cholesterol 151.2, Sodium 1490.3, Carbohydrate 17.4, Sugar 9.4, Protein 55.6
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