Pan Fried Chicken Tenders

Man, oh man. I have tried COUNTLESS recipes for fried chicken at home. I have never succeeded. Either the breading doesn’t stick, it isn’t thick enough, or the chicken isn’t cooked right. But today, finally, after countless attempts, I have cracked the case! Ha! Okay but really, these were great. They are so versatile. We ate them with chick-fil-a sauce, we used them in an Asian dip, drizzled in sauce, and we slapped them on some bread for fried chicken sandwiches. Each time, delicious, crispy, and a crowd pleaser. Enough of my yammering on, here’s the recipe!

What you need:

  • 1.5 lb split chicken breasts, cut into tenders
  • 1.5 cups buttermilk
  • 2 cups flour
  • Salt and pepper
  • Seasonings of choice
    • get creative here – use some seasonings you’ll be using elsewhere in your dish
  • Canola oil

What to do:

  1. Season both sides of chicken with salt and pepper.
  2. Combine seasonings of choice with flour in a bowl.
  3. In another bowl, pour in buttermilk
  4. Dip chicken in flour, buttermilk, and back in flour, pressing in firmly to stick.
  5. Repeat with all chicken tenders.
  6. Heat 1 cup of oil in a deep dish skillet. Once heated, place chicken into oil. Cook for 3-4 minutes on each side. Internal temp should reach 165° F before eating.
  7. Enjoy with sooooo many different dishes, or by themselves!

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