American · Dinner
Chicken Tenders
Strips of chicken breast soaked in seasoned buttermilk, dredged in flour spiced with paprika and garlic powder, then fried in vegetable oil until deep golden and crisp. The coating stays crunchy while the meat inside stays juicy. Served hot with a honey mustard dipping sauce for a classic diner-style plate.
$4
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
511Calories
48.5gProtein
21.4gFat
27.2gCarbs
8.3gSugar
0.9gFiber
1089mgSodium
112mgChol
4.1gSat Fat
312mgPotassium
78mgCalcium
1.2mgIron
0.3mcgVitamin B12
1.8mgVitamin C
protein-rich
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Cut the chicken breast into even finger-width strips so they fry uniformly and cook at the same rate throughout.
2
Marinate
Submerge the strips in buttermilk and refrigerate 30 minutes until the surface looks tacky.
3
Dredge
Whisk flour, paprika, garlic powder, salt, and black pepper together, then press each strip through until fully coated.
4
Fry
Heat the vegetable oil in a deep pan to 350°F and fry the tenders in two batches for 4 to 5 minutes until deep golden and firm.
5
Plate
Stir the Dijon mustard and honey smooth, then arrange the tenders on a plate with the honey mustard sauce alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken breast, cut into strips
- 240ml240ml buttermilk
- 190g190g all-purpose flour
- 2 tsp2 tsp paprika
- 1 tsp1 tsp garlic powder
- 1 tsp1 tsp salt
- 1 tsp1 tsp black pepper
- 960ml960ml vegetable oil, for frying
- 2 tbsp2 tbsp Dijon mustard
- 2 tbsp2 tbsp honey
