Recipes

Buttermilk Chicken Tenders

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.

If like me you try an avoid deep frying then check out this recipe for crispy buttermilk chicken tenders. It's not that I don't like deep frying or the foods it produces it is because I have an open plan kitchen/living room and it can leave an odour behind, therefore if a recipe can be done in the oven and it doesn't negatively impact the flavour then I'm all for it. I always plan to make extra to freeze for a later date, but it never works out that way, no matter how many I make. We eat some hot from the oven, then every time we pass the fridge a cold one gets dipped into whatever sauce might be to hand, sometimes squirted directly from a bottle onto the chicken and devoured en route to the sofa. If you have the restraint you can allow them to go cold split into ziploc bags and freeze in portion.

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 or breadcrumbs
 2 tsp Smoked paprika
 2 tbsp Parmesan, grated

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 and parmesan into the crumbs and set aside until required. Alternatively, if using breadcrumbs simply combine with the paprika and parmesan.

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 or breadcrumbs
 2 tsp Smoked paprika
 2 tbsp Parmesan, grated

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 and parmesan into the crumbs and set aside until required. Alternatively, if using breadcrumbs simply combine with the paprika and parmesan.

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

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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