Buttermilk Marinated Chicken Tenders
March 5, 2010
This recipe was my husbands idea, and what a great one! The buttermilk did add a little flavor, but most importanly
it tenderized the chicken. Buttermilk is acidic, so the chicken really marinades as apposed to just soaking. We then sauteed the coated tenders in corn oil with a small amount of butter. FYI-most vegetable oils have a higher smoke point and are better for high-heat cooking, as apposed to olive oil whith a low smoke point, used of course for it’s flavor, and moderate-heat cooking.
This was such an easy recipe to put together, with very little ingredients, and I have to say I think the best chicken tenders we have ever had, tender, moist and especially juicy!! Please enjoy!!
For more chicken tender recipes from Cooks.com, click here.
- 1 lb. chicken tenders
- ½ pint buttermilk
- 1 cup seasoned Italian bread crumbs
- 2/3 cup fresh grated parmesan cheese
- Salt and pepper to taste
- 1 tbsp. butter
- 4 tbsp. corn oil
Wash and pat dry your chicken. Pour buttermilk into a medium size bowl, add chicken tenders, stir to coat. Marinate in refrigerator for at least one hour. Meanwhile combine your bread crumbs, parmesan cheese, salt, and pepper. You can combine this in a bowl, plate, or whatever you like. (I prefer to combine mine on waxed paper, because there is no clean-up.)
Preheat oven to 200 degrees. After chicken has marinated, pull each piece one by one out of the buttermilk, shaking off any excess buttermilk, and coat evenly in bread crumb-parmesan mixture. Place on a separate plate and continue coating the rest of your chicken tenders. Preheat a large non-stick pan with the butter and corn oil, on medium heat. Working in batches, cook your tenders on each side for about 3-4 minutes, to a nice golden brown, being careful not to burn. (make sure your heat is not too hot, turn the heat to below medium if necessary.) Add additional butter and corn oil if necessary. As your tenders are cooked, place on a separate plate in your warmed oven until you have cooked all your tenders, and are ready to serve.
Serves: 4
Total time: 45 minutes
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- Parmesan Crusted Chicken Tenders
- Parmesan Crusted Chicken with Sage Butter Sauce
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