- one egg
- 1/two cup buttermilk
- one cup all-objective flour
- one-one/2 teaspoons garlic powder
- one-1/two teaspoons pepper
- 1/2 teaspoon salt
- 1/two teaspoon paprika
- 2 pounds chicken tenderloins
- Oil for deep-unwanted fat frying
- 2 tablespoons grated Parmesan cheese
- In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, mix the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture.
- In an electric skillet, heat oil to 375°. Fry chicken, a couple of pieces at a time, for 2-3 minutes on each side or until finally no longer pink. Drain on paper towels. Sprinkle with cheese.
Great chicken fingers! My kids request these a good deal!!
This is a fantastic recipe! If you do not have an electrical skillet, you will have to view it much more meticulously, but will not allow that deter you. Can be doubled or halved.
Just created these, came out amazing, utilized eggbeaters. Canola veg oil setting #8-9 on an electrical stove. Do not stroll away for a single 2nd & every once & a whilst you will have to move the pan off the heat. Which is how you regulate don’t flip the dial up & down, will take to prolonged. Excellent luck, mine was deliscious.
This did have a delightful tangy taste and was very good dipped in honey mustard sauce. So glad I doubled for leftover lunch tomorrow. My hubby usually says only give 4 stars to new recipes but tonight he mentioned this is a “5”. This will go onto our menu rotation.
I prepared these tonight and they have been delicious. I followed the recipe except I only employed one chicken breast for the two of us. The flavor was fantastic and tasted specifically like southern fried chicken. We will have this yet again. We both cleaned our plates. I very suggest this recipe.Volunteer Field Editor
I will not like cooking mostly but yesterday I just fancied one thing great and fattening! I’d currently roasted a chicken earlier in the day and wished to uncover some thing yum and easy to do. This hit every spot going and have presently emailed the hyperlink to numerous of my nearest and dearest. Delicious! This is anything I know I’ll crave having attempted it previously.
Substituted Penzey’s Roasted garlic for garlic powder, held salt til following the chicken was fried and draining, omitted cheese. Stunning crunchy chicken that the coating stays place when you lower it with a fork.
My 1st time ever preparing chicken tenders dipped in batter. I generally saute as is. This recipe is fantastic. The fried tenders had been a hit! I substituted Lawry’s Seasoning Salt for the regular salt and also additional about 1/2 teaspoon of garlic salt. I do not have an electrical skillet, but a regular non-stick skillet worked just fine and I cooked the chicken for about 5 minutes on each side to get that ideal golden shade and crisp. The chicken on the inside was completely cooked, tender and juicy! Will absolutely add this to my dinner rotation!
This is a query rather than a evaluation, how can it be so reduced in saturated unwanted fat with an egg and parmesan cheese? I would love to try out it but am concerned.
This is absolutely the ideal strip recipe. I made my personal buttermilk and double-dipped the chicken.