| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 3 pounds raw chicken breast tenders
- 1/4 to 1/2 cup buttermilk
- 3 cups all-purpose flour
- 2 to 3 teaspoons seasoned salt, such as Lawry’s Seasoned Salt, or spices of your choosing
- Vegetable oil
- Dipping sauce, for serving
Instructions
- Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you’d like).
- In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.
- Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
- Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook.
- When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
- Serve with your favorite dipping sauce. Yum!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 867 |
| Total Fat | 41 g |
| Saturated Fat | 8 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 40 g |
| Cholesterol | 94 mg |
| Sodium | 1053 mg |
Reviews
Very easy to make. We soaked the tenders for about an hour. We didn’t have any seasoned salt , so we used salt, pepper, cayenne pepper, garlic powder, and lemon pepper. Shallow fry in the cast iron skillet. Will use this one again for sure.
Easy & Tasty!!
OMG – these strips came out perfectly flavored and crispy and crunchy – this is my “go to” forever! Thank you.
Not enough seasoning and it didn’t get very crispy at medium heat. Later batches definitely came out crisper. The buttermilk, though, really did a great job–the chicken was so tender! With a few tweaks, this recipe will work for me.
Very yummy, but make sure your oil is very hot! I had it on medium to medium low and it just wasn’t hot enough to get them as crispy as I wanted, plus it was taking forever to cook at 365 degrees. By my last batches they came out a lot better and crispier because I turned up the heat!
Came out perfectly. I soaked in buttermilk overnight and fried in 350 degree vegetable oil. Will make again for sure.
So simple and delicious! I marinated my chicken for 2 hours, it came out moist, tender and crunchy!
I love this recipe!! Adding the buttermilk to the flour makes the best coating! Yum!
Great
I guess depending on how thick your tender is the 1 1/2 minutes may work…. I had to leave mine in for 4-5 minutes to get that crisp and then to cook threw fully. I also added more Lawrys spice then she said. They tasted excellent!! I may never buy tenders from a restaurants again!!!