buttermilk chicken tenders



2 cups all purpose flour

2 eggs

2 boneless skinless chicken breasts (4oz each)

1 cup buttermilk

1 tablespoon season salt

1 tablespoon paprika

1 tablespoon parsley flakes

Vegetable oil (about 2 cups)


Place the chicken breasts between 2 pieces of plastic wrap and pound them until they are about 1/2 ″ thick. Then cut it into strips about an inch thick. Place in a bowl of buttermilk and chill in the refrigerator for about an hour.

In a large bowl, combine the flour, salt, paprika, and parsley flakes. In another bowl, beat two eggs.

In a deep skillet, heat the oil to about 350 degrees F (medium heat for about 5 minutes).

Remove the chicken strips from the buttermilk, put them in the flour mixture, the eggs, and then pass the flour again. Set aside on a paper plate until complete.

Carefully place the coated chicken in a skillet with hot oil. Fry for about 3-4 minutes, then flip the pieces for another 3 minutes or until golden brown. The internal temperature should be 165 degrees F on an instant read thermometer.

Carefully remove the chicken from the oil and drain on paper towels.