Chicken Tenders
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Meat Main Dish
,
by
Miranda
on
3:20 AM
0
Marinate your chicken breast/tender pieces in 1 cup of buttermilk and 1 egg (anywhere between 1 hour and overnight). I like to use the big chicken breasts and cut them up. That way they’re still pretty thick and don’t get dried out while frying.
Dry Coating:
1c. Flour
1c. Dry bread crumbs
2tsp garlic powder
1tsp salt
1tsp Emeril’s original essence (or another seasoning you like - cajun, etc.)
1tsp paprika
1/2 tsp black pepper
Dump ingredients for coating in plastic bag and mix. Add chicken pieces and coat. (I double-dip them, return them to the buttermilk mixture and then back in the dry coating. It makes them so crispy and the coating stays on while you fry them.)
Dry Coating:
1c. Flour
1c. Dry bread crumbs
2tsp garlic powder
1tsp salt
1tsp Emeril’s original essence (or another seasoning you like - cajun, etc.)
1tsp paprika
1/2 tsp black pepper
Dump ingredients for coating in plastic bag and mix. Add chicken pieces and coat. (I double-dip them, return them to the buttermilk mixture and then back in the dry coating. It makes them so crispy and the coating stays on while you fry them.)
Fry chicken in about a 1/2 c. of oil in a flat-bottomed skillet until golden brown. Drain on paper towels.
Enjoy!
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