I have made these to be the main (and only) dinner dish, and then used the leftovers the next day in a chicken wrap or placed over salad greens. The ideas are endless!
Please remember that when I cook, I almost always make enough for two people, and then some for leftovers -- I guess that makes about 3-4 portions. This recipe is soooooo good that using 4 chicken breasts tests our temptation limits on getting seconds. 4 chicken breasts, depending on size, should be enough for 3 portions. (It also depends on what you are serving with this for the meal).
Breaded Chicken Tenders
4 boneless, skinless chicken breasts, cut into strips
1 egg, beaten
1 cup buttermilk***
1 1/2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon
1 cup flour
1 cup bread crumbs
1/2 teaspoon salt
1 teaspoon baking powder
vegetable oil to fry
***There is no buttermilk in Mexico. I let 1 cup milk and 1 1/2 tablespoons white vinegar sit for 5 minutes and then continue with the recipe. Tonight I used lemon juice instead of white vinegar and I actually liked the taste even better. I imagine with plain buttermilk the flavors will be similar.
1. Mix egg, buttermilk, garlic powder, and paprika. Pour over chicken strips in a ziplock bag. Refrigerate at least 4 hours and up to 24 hours.
2. Combine flour, bread crumbs, salt, and baking powder. Mix well.
3. Take each chicken strip out of the buttermilk marinade and place in the flour mixture. Coat each chicken strip well and place on a plate until ready to fry.
4. Heat oil to 375 degrees (190 C)
5. Fry chicken strips until golden brown, about 10-12 minutes. This usually takes 2-3 batches.
Bon appetit!
1 comment:
so where's the homemade honey mustard dipping sauce recipe?
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