3.9
(20)
Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Mix buttermilk and Tabasco in a resealable plastic bag. Add chicken tenders and marinate for at least 1 hour or up to 1 day.
Step 2
Preheat oven to 225°F. In a shallow dish, mix flour with salt and cayenne pepper. In a shallow bowl, beat together eggs with 2 Tbsp. water. Place bread crumbs in a separate shallow dish. Line a baking sheet with wax paper.
Step 3
Remove chicken tenders from buttermilk, draining any excess, and dredge individually in flour mixture, shaking off excess; then dip into egg, draining any excess. Next, dip chicken in bread crumbs, pressing gently into crumbs to coat. Place on baking sheet. (Chicken may be prepared up to 5 hours ahead; cover and refrigerate.)
Step 4
In a large skillet, heat 1/4 cup vegetable oil over medium-high heat. When hot, add one third of chicken tenders and cook, turning, until golden, about 4 minutes. Transfer to a baking sheet and keep warm. Wipe out pan and repeat cooking procedure in 2 more batches with remaining oil and tenders.
Your folders
quichemygrits.com
5.0
(1)
10 minutes
Your folders
valentinascorner.com
5.0
(5)
15 minutes
Your folders
onceuponachef.com
5.0
(417)
Your folders
southern-bytes.com
5.0
(22)
20 minutes
Your folders
insanelygoodrecipes.com
1 hours, 10 minutes
Your folders
southernliving.com
Your folders
recipeteacher.com
5.0
(5)
8 minutes
Your folders
recipeteacher.com
5.0
(5)
8 minutes
Your folders
themidwestkitchenblog.com
5.0
(1)
20 minutes
Your folders
veronikaskitchen.com
5.0
(3)
20 minutes
Your folders
styleblueprint.com
Your folders
kristineskitchenblog.com
18 minutes
Your folders
kristineskitchenblog.com
Your folders
billyparisi.com
16 minutes
Your folders
foodiecrush.com
3.8
(90)
18 minutes
Your folders
food.com
5.0
(53)
16 minutes
Your folders
thrivinghomeblog.com
8 minutes
Your folders
cooking.nytimes.com
4.0
(1.9k)
Your folders
cafedelites.com
5.0
(24)
20 minutes