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Old 01-14-2006, 10:20 PM   #1
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Buttermilk Marinated Chicken Tenders?

Hello there..i want to make some DELICIOUS Buttermilk marinated chicken tenders. I want to marinate them in buttermilk over night and then bake or fry them.

I need some ideas as to how to put these together. Any recipes or tips you can offer me?

Ideas for different breading would be a great start, and what to dip them in.

Since they are marinated in buttermilk, do i just dip them in the breading and thats it and then cook them? Ive heard of people like dipping them in buttermlik, then flour, then buttermilk again, or something like that? Dipping multiple times in batter?

Would this be good with those Japanese breadcrumbs? What are they called PANKO?

Any tips would be greatly appreciated and thank you in advance.

I will be serving these with a honeymustard dressing.
The chicken will be pre cut tenderloin strips.

Thanks in advance!!!!!!!!!!!!!!!!!!!!!!!

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Old 01-14-2006, 10:43 PM   #2
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My husband makes the best ones...in fact, that's what my little grandson Jesse requested for his birthday meal.
He doesn't use buttermilk, though. He just seasons the breasts and the flour with S&P, dips the chicken in the flour, then and egg & milk mixture, then the flour again, and fries in 1" of 375 degree oil until golden on each side. Do NOT overcook.
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Old 01-14-2006, 10:46 PM   #3
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Overnight is too long. An hour is long enough. Put inthe buttermilk, then seasoned flour with a bit of baking powder, then fry in shallow oil.
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Old 01-14-2006, 11:17 PM   #4
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thanks for the replies guys keep coming
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Old 01-14-2006, 11:28 PM   #5
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Found this on food network http://www.foodnetwork.com/food/reci..._12913,00.html
and this one
http://www.cooksrecipes.com/poultry/...en-recipe.html
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Old 01-14-2006, 11:48 PM   #6
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I Love that first recipe especially. But it calls for a whole chicken, what changes would need to be made to make that about a pound and a half of chicken tenders? (boneless skinless)
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Old 01-14-2006, 11:53 PM   #7
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Quote:
Originally Posted by Mylegsbig
I Love that first recipe especially. But it calls for a whole chicken, what changes would need to be made to make that about a pound and a half of chicken tenders? (boneless skinless)
I'd cook them at a higher temperature for less time. 375F until the crust is the right color should do the trick. The tenders are a lot thinner and have no bones or skin, that's why the temp and time are different.

Because you'd be using a higher temp, you cannot use shortening. Its smoke point is too low. Use corn or canola oil. Peanut oil will also work but is generally more expensive.
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Old 01-15-2006, 01:56 AM   #8
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I found this for panko buttermilk chicken:
http://www.murrayhill5.net/blog/inmy...es/000196.html

and here is one that is baked, not fried
http://www.deliciouslivingmag.com/re...s&recipeid=717

If you still like that first recipe, I'd say just half everything. It calls for a 3lb chicken, cut up and you said you have about 1 1/2 lbs of tenders. Seems like it would work to me.
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Old 01-15-2006, 05:32 AM   #9
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Season your buttermilk with s/p, garlic powder, onion powder, and as much cayenne as you like!

And panko crumbs would be great on this - I use them for everything breaded!
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Old 01-15-2006, 09:22 AM   #10
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buttermilk chicken tenders

seasoned bread crumbs with parmesan cheese is execellent!
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