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Fried Chicken Tenders
CHICKEN BREAST
WHOLE BUTTERMILK
Chicken is cheaper on bone. By it when it’s on sale and cut breast meat from bone. Cut into 1” strips. Soak strips in buttermilk 2030 minutes at room temperature prior to frying.
1 1/2 CUPS SELFRISING FLOUR (WHITELILY)
1 TSP. PEPPER
1 1/2 TSP SALT
2 TSP. PAPRIKA
1 1/2 TBSP HIDDEN VALLEY RANCH MIX
Mix dry ingredients well in a shallow dish or pie plate. After soaking chicken in buttermilk take each strip and coat well. Use your fingers and press flour onto chicken well. Coat all pieces. Let coated chicken rest 10 minutes prior to frying. This will help crust stick better.
IRON SKILLET, WOK, OR LARGE SKILLET
COOKING OIL, (PEANUT, CANOLA, VEGETABLE OIL)
Put oil in skillet about 1” deep. Oil must be HOT. Put a small amount of crust in oil and once it floats and sizzles WELL, your grease is hot and ready! Fry tenders 3 minutes per side. Take out with tongs and place on paper towel covered platter/plate, or directly on a cooling rack. Serve with honey mustard.
“These are the best chicken tenders you will ever taste! Everyone raves about how good they are.” Tammy
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We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks!
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