Buttermilk Fried Chicken Tenders Friday, July 8, 2011 First at 4


2 lbs fresh chicken tenders
3 cups buttermilk
4 cups flour
1 TBSP salt
1 TBSP black pepper
1 tsp granulated garlic


Place 3 cups flour in a flat pan and add salt, pepper and garlic then set on table. Take remaining cup of flour and add salt and black pepper to taste in a separate flat container and set on table. Place buttermilk in another flat container and set on table. Rinse chicken and drain dry. The order is : Flour with salt and pepper - Buttermilk - Seasoned Flour. Dredge each tender into the flour with salt & pepper, dust off slightly then dip into buttermilk then dredge into seasoned flour and coat well. Use a deep fryer on 350 degrees and fry till golden brown approx.. 6-8 minutes. You can also heat about 1 inch of oil in a heavy skillet and place chicken carefully into the hot oil. Allow to brown on bottom and turn to finish browning.

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