Recipe by Chicagoland Chef du Jour
The secret is out! By combining seasoned flour & buttermilk, you will get a chunky crunchy coating! Prep time is marinating in buttermilk & coating.
- 3 lbs raw chicken breast tenders
- 1⁄4-1⁄2 cup buttermilk
- 3 cups all-purpose flour
- 2 -3 teaspoons seasoning salt, such as Lawry's Seasoned Salt
- vegetable oil, enough for frying 1-inch deep in pan
- dipping sauce, for serving
Directions See How It's Made
- 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. It is the clumpy batter that gives this chicken it's crunchy coating.
- 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. Do not overload the pan or the oil temperature will drop.
- Cook them for about a minute and a half or so on each side. Cooking time will vary depending on the thickness of the chicken tenders.
- 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!