Everyone having a happy holiday season? How about something that's festive and comforting, yet requires very little prep? These buttermilk chicken tenderloins can be made with whatever seasoning mix you like, but I always like to use a no-salt seasoning mix so I can control the amount of salt. I hope you give these a try, and enjoy!
Buttermilk Chicken Tenderloins
2.2 - 2.3 lbs chicken tenderloins
1 cup buttermilk
4 tablespoons seasoning mix (unsalted; such as Mrs. Dash)
3/4 tablespoon salt
Oil, for frying
Flour, for dredging
Eggs, whisked, for dredging
Fresh chopped parsley, for garnish
1. In a large bowl, combine the chicken tenderloins, buttermilk, seasoning mix and salt. Cover with plastic wrap and refrigerate for at least 1 hour, up to overnight.
2. Prepare a dredging station. Add the flour to one shallow bowl and the whisked eggs to another. Add 1 inch of oil into a a heavy bottom pot and heat over medium high heat. Oil will be ready when a small piece of chicken is added and starts bubbling immediately. NOTE: It is better to first prepare the dredged chicken before beginning to fry.
3. Once the oil is hot enough, carefully place the chicken tenderloins into the pot, without overlapping (you will need to work in batches).* Once the chicken is golden brown on one side it is ready to flip. Cook until golden brown on the second side. Place fried chicken onto a paper towel lined plate. Continue with remaining chicken. Garnish with freshly chopped parsley.
*Make sure the temperature of the oil is not dropping; meaning, every time you place in another piece of chicken it bubbles immediately. If the temperature of the oil drops and chicken does not immediately bubble it will be oily and not cook properly. Raise or lower temperature of the heat as needed.
All content is my own unless otherwise stated