Kikis Favorite Deep Fried Buttermilk Chicken Tenders Recipes

Steps:

• Mix buttermilk and 1 tablespoon seasoned salt together in a bowl. Stir in chicken tenders. Cover and refrigerate for at least 2 and up to 6 hours.
• Preheat oven to 170 degrees F (75 degrees C). Line a baking sheet with paper towels; place a cooling rack on sheet and set in oven.
• Mix remaining 1 tablespoon seasoned salt, panko bread crumbs, and pepper together in a large, flat bowl.
• Remove tenders from marinade one at a time and shake to remove excess buttermilk. Roll pieces in panko mixture and place on a large platter.
• Heat oil in a deep-fryer or large saucepan to 370 degrees F (190 degrees C). Fry chicken pieces 3 or 4 at a time in hot oil until browned and crispy, about 3 minutes. Transfer to cooling rack in oven to keep them warm as you fry.

Steps:

• In a shallow dish or bowl combine egg with soup and 1/2 teaspoon seasoned salt; mix until thoroughly combined.
• Add the chicken pieces and using your clean hands toss to coat completely; set aside or you may refrigerate until ready to finish making the recipe.
• In a medium bowl mix together flour with cornstarch, 1 teaspoon garlic powder, paprika, 1 teaspoon seasoned salt and black pepper.
• Working with one piece of chicken at a time, place the soup-coated chicken into the flour mixture and toss to coat completely.
• Add more flour and/or cornstarch if necessary adding them in equal parts (there should be an equal amount of each in the mixture, if you add in 2 tablespoons flour you must add in 2 tablespoons cornstarch with the flour).
• Place the coated chicken on a rack and allow to sit until it becomes doughy (THIS IS A CRUCIAL STEP to ensure crispiness when fried).
• Heat oil in a deep skillet over medium heat (be certain to use enough oil to cover the chicken pieces).
• Once the chicken is doughy test oil by dropping in a piece of the "dough" into it the oil is ready when it stars to fry immediately.
• Fry chicken pieces in oil for about 10 minutes or until cooked through and juices run clear.
• Drain on a rack.

Steps:

• slice chicken into thin strips.
• in small dish or bowl, combine egg and hot sauce.
• then, in a gallon sized bag, mix bread crumbs and parmaesean cheese.
• placing up to 4-5 pieces at a time, place each chicken strip in the egg mixture and remove with tongs.
• then place each strip into the gallon sized bag and shake up the bag.
• in a large frying pan, put enough oil in the bottom to cover the bottom of the pan.
• place each chicken strip in the bottom of the pan and cook them until either golden brown or cooked all the way.
• repeat steps 4,5,and 7, until chicken is finished.

Steps:

• Soak chicken tenders in buttermilk for 20 to 30 minutes in the refrigerator.
• While chicken is soaking, combine flour, salt, garlic salt, mustard powder, paprika, and pepper in a large brown bag.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Drain chicken and shake lightly to remove excess buttermilk. Chicken should still be damp. Drop chicken into the bag of seasoned flour and shake until well coated.
• Drop chicken into hot oil, about 6 pieces at a time, depending on the size of your pot. Cook until golden brown, crispy, and no longer pink in the centers, 6 to 8 minutes. Remove from oil and drain on paper towels. Sprinkle with salt and pepper while still warm.