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It’s not very often I go the healthy route and in fact the main motivation here is simply to avoid deep frying something I’m not that keen on doing at home. So, if I can substitute it with another cooking method and not loose flavour that is exactly what I do. What you get here are tender flavoursome chicken strips in a golden crunchy coating. Absolutely perfect for dipping into your favourite dips.  

I have added these to the everyday easy recipe section and although they do take awhile to make, thanks to the marinating, but you are free all this time. I have used a few shortcuts here such as the easy crunchy coating using corn flakes meaning you don t have to process stale bread into crumbs rather scrunch the cereal in a bag and they are they make the best crunchy coating. You could make marinade them first thing and leave marinating throughout the day while you get on with other things but I find the best thing to do is to make a huge batch at a time at least ten breasts worth and freeze them on a cooling rack before transferring to freezer bags in portions so that you can grab as many or as little portions as you like.

These are not spicy however, if make for very young children I would suggest cutting back a little on the black pepper. Just to be on the safe side.

buttermilk chicken tenders

Yields4 Servings

 4 Chicken Breasts
 250 ml Buttermilk
 2 Cloves garlic (minced)
 1 tsp Freshly ground black pepper
 1 tsp Sea salt flakes
 1 tbsp Dijon mustard
 150 g Corn flakes
 2 tsp Smoked paprika

1

Cut chicken breasts into thin strip. I get 6 strips from each chicken breast meaning I can get 24 from 4 chicken breasts.

2

In a large food bag add the chicken strips, buttermilk, garlic, mustard, salt & pepper. Seal the bag and squelch to coat all the chicken pieces in marinade. Refrigerate for 3 hours.

3

To prepare the crunchy coating, add the cornflakes in a couple of batches to a food bag and scrunch to break up before flattening into a fine crumb by rolling over the bag with a rolling pin. Tip into a bowl. Then repeat until all the cereal has been transformed into a fine crumb. Stir the paprika into the crumbs and set aside until required.

4

When the chicken has had its three hours in marinade remove to a colander to allow excess buttermilk to run off. Give each chicken strip a gentle waggle to remove excess buttermilk before dipping into the crumbs. Then lay on a baking tray lined with parchment paper. Repeat until all 24 are coated.

5

Bake in a preheated 220°C for 20 - 25 minutes until cooked through and golden and crispy on the outside.

6

Serve alongside your favourite dips, a crisp green salad and chips.

Ingredients

 4 Chicken Breasts
 250 ml Buttermilk
 2 Cloves garlic (minced)
 1 tsp Freshly ground black pepper
 1 tsp Sea salt flakes
 1 tbsp Dijon mustard
 150 g Corn flakes
 2 tsp Smoked paprika

Directions

1

Cut chicken breasts into thin strip. I get 6 strips from each chicken breast meaning I can get 24 from 4 chicken breasts.

2

In a large food bag add the chicken strips, buttermilk, garlic, mustard, salt & pepper. Seal the bag and squelch to coat all the chicken pieces in marinade. Refrigerate for 3 hours.

3

To prepare the crunchy coating, add the cornflakes in a couple of batches to a food bag and scrunch to break up before flattening into a fine crumb by rolling over the bag with a rolling pin. Tip into a bowl. Then repeat until all the cereal has been transformed into a fine crumb. Stir the paprika into the crumbs and set aside until required.

4

When the chicken has had its three hours in marinade remove to a colander to allow excess buttermilk to run off. Give each chicken strip a gentle waggle to remove excess buttermilk before dipping into the crumbs. Then lay on a baking tray lined with parchment paper. Repeat until all 24 are coated.

5

Bake in a preheated 220°C for 20 - 25 minutes until cooked through and golden and crispy on the outside.

6

Serve alongside your favourite dips, a crisp green salad and chips.

Buttermilk Chicken Tenders
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6 Comments on “Buttermilk Chicken Tenders

  1. corn flakes. interesting! I’ve never deep fried anything, even though I finally bought a small electric deep fryer years ago!

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