Fried Chicken Tenders

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Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Smoked paprika Medium Brush Stroke Chicken breasts Medium Brush Stroke Flour Medium Brush Stroke Cornmeal Medium Brush Stroke Cayenne pepper Medium Brush Stroke Buttermilk Medium Brush Stroke Pepper Medium Brush Stroke Oil Hot sauce Salt Full Ingredients

How to make

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Wrap the chicken breast with plastic wrap and bash it with a meat mallet or rolling pin to make it thin to about ½ inch thickness. Repeat this step with the other chicken breasts.

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Mix the buttermilk, hot sauce, and seasoning in a bowl, then pour this into a zip-lock bag and place the chicken inside. Mix well and place the bag in the fridge for at least 4 hours.

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Make the seasoned flour by combining the flour, cornmeal, paprika, cayenne pepper, salt and black pepper in a bowl. Add the buttermilk to the other bowl.

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Cut the chicken into 1-inch strips and dredge into the seasoned flour, then into the buttermilk, and back into the flour. Shake off any excess buttermilk and fry in hot oil 4 to 5 pieces at a time.

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Fry the chicken for 6 to 8 minutes until golden brown, place in a paper towel-lined baking sheet to remove excess grease and place the baking sheet in the preheated oven.

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Continue to fry the remaining chicken.

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Cooking Tips

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Fried Chicken Tenders

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