How many times have you picked up a bag of frozen chicken tenders and wished you knew how to make them at home? For me it’s pretty much every time because I have the restriction of buying only Halal chicken, and the halal chicken tender options are very scarce, and not very tasty. Unless of course you’re in Pakistan, in which case you have K&N stuff. I envy you. A lot. But even that has the whole ‘is there msg or is there not msg’ argument, so you really just want to know how to make the darn things at home! And you should, because it’s pretty simple!
Here’s what you need to make these delicious, crispy pieces of heaven:
1 pound boneless chicken strips
1 cup buttermilk (click for recipe) + 2 T
2 cups flour
4 T cornmeal (or 2 T cornstarch)
salt and pepper to taste
1/4 t each dried thyme and oregano
1/2 t cayenne pepper
Put the chicken and 1 cup buttermilk in a medium bowl, cover and refrigerate for at least 2-3 hours, but over night works magic and makes the chicken SO tender it’s crazy. In another medium dish mix together the flour, cornmeal and seasoning. If you don’t have cornmeal add cornstarch, but the cornmeal gives this amazing savoury crunch to the breading, and it’s worth buying a pack and keeping it in the pantry, because I have a cornbread scone recipe coming up soon! Take the 2 T remaining buttermilk and drizzle it in the flour mixture, mixing with a fork to create a crumb like texture. This just makes the flour clump a bit and when it coats the chicken and is fried it creates a thicker and crunchier breading. Your welcome.
Drain the excess buttermilk from the chicken and add in the egg, mixing till each piece of chicken is coated. This basically makes your life easier so you don’t have to dip each piece of chicken in flour then egg before rolling it in the breadcrumbs. Your welcome again. Then all you have to do is dip each piece of chicken in the flour mixture and let it sit for at least ten minutes so the crumbs are set on the chicken then shallow fry them on a medium flame until light golden brown. I tend to cut the chicken strips pretty thin, but if your chicken is thicker and you’re not sure if it’s cooked through just pop it in the oven at 250F for a bit and it’ll cook through.