Crispy buttermilk chicken tenders with dipping sauce
Cooking Con Claudia · ♥ 4.2K likes · 113.8K views · 4 min video
Read about tenderloins in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp chili powder
- 1½ tsp black pepper
- 2 tsp salt
- 2–3 lb chicken tenderloins
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 2 cup buttermilk
In a bowl, season the buttermilk with garlic powder, onion powder, chili powder, black pepper and salt; taste and adjust salt.
- 1 whole egg
Pat the chicken tenderloins dry, add to the mixture, coat fully and marinate at least an hour; longer is better.
- ½ cup mayo
- ¼ cup ketchup
- 1 tbsp Worcestershire sauce
- garlic salt
Mix the mayo, ketchup, Worcestershire, garlic salt, paprika, salt and black pepper; taste, adjust and refrigerate until serving.
Making the coleslaw
- 2 cup all-purpose flour
- cornstarch
- chili powder
- salt
Mix the flour and cornstarch with garlic powder, onion powder, chili powder, salt and black pepper.
Seasoned flour for breading
Lift the chicken from the marinade, shake off the excess, coat in flour, dip back in the buttermilk, then flour again, squeezing it on; place on a cookie sheet.
Fry the tenders four to five minutes until crispy; drain on a cooling rack and repeat with the rest.