3 lbs fresh or frozen chicken breast tenders (30-36 pieces)
Peanut or other vegetable oil
4 c. all-purpose flour
2 tsp. garlic salt
1 tsp. black pepper
3 c. buttermilk
1 recipe Cayenne-Butter Sauce (optional)
Bottled ranch or bleu cheese salad dressing or Creamy Parmesan dressing
Instructions
1. Thaw chicken, if frozen. In a turkey frier, or deep pan,
preheat oil to 365F
2. Meanwhile, in a large bowl, stir together flour, garlic salt, and
pepper; transfer half of the mixture to another bowl. Pour
buttermilk into a medium bowl. Dip chicken in buttermilk,
allowing excess to drop off. Dip in flour mixture to coat (when
flour mixture in first bow clumps too much, discard and use
remaining flour in second bowl).
3. Preheat oven to 200F. Fry chicken tenders, one-fourth at a
time, in the basket about 5 minutes or until golden brown and
chicken is no longer pink. Be cautious of splattering oil.
Maintain oil temperature around 365F. Keep fried chicken warm
on a baking sheet in oven while frying remaining chicken.
4. If desired, serve chicken with Cayenne-Butter sauce and/or
salad chicken.
Serving
Suggestions
10-12 servings
Originally Submitted
10/5/2012
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