Fried chicken tenders, which are made with breast meat, are crispy on the outside and juicy on the inside. While chicken tenders are tasty on their own, they can also be used to top fresh lettuce salads or cut up into other recipes. As a satisfying meal, serve the tenders alongside corn on the cob, pasta salad or any type of potato. Save time by making a lot of chicken tenders at once and freezing what you don't need right away.
Things You'll Need
1 pound chicken breasts
Sharp knife and cutting board
1 cup all-purpose flour
1 cup breadcrumbs
Dry seasonings to taste
One large egg
2 tablespoons buttermilk
Canola or vegetable oil
Plastic freezer storage container with an air-tight lid
Pen or marker
Cut 1 pound of fresh chicken breasts into any size strips, depending on how small or large you want the tenders to be. Use a sharp knife and a clean, sanitized cutting board.
Pour 1 cup of flour and 1 cup of breadcrumbs into separate bowls. Season the flour with paprika, salt and pepper to taste. Beat one large egg with 2 tablespoons of buttermilk in another bowl.
Coat each chicken strip with flour, then the egg mixture and finally the breadcrumbs. Allow the strips to rest on a baking rack for one to two minutes to allow the coating to adhere to the meat.
Place a large skillet over medium-high heat. Add enough canola or vegetable oil to generously cover the bottom of the pan. Add the chicken strips to the skillet in small batches Allow them to cook for three to four minutes on each side or until they have a golden-brown coating.
Place cooled, leftover chicken tenders in a plastic freezer storage container featuring an air-tight lid. Write the storage date on a piece of freezer tape and place it on the lid as a reference. Freeze the tenders in a freezer set at zero degrees for up to four months.