AuthordanieldiverCategoryEveryday EasyIf 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.
Cut chicken breasts into thin strip. I get 6 strips from each chicken breast meaning I can get 24 from 4 chicken breasts.
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.
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.
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.
Bake in a preheated 220°C for 20 - 25 minutes until cooked through and golden and crispy on the outside.
Serve alongside your favourite dips, a crisp green salad and chips.
Ingredients
Directions
Cut chicken breasts into thin strip. I get 6 strips from each chicken breast meaning I can get 24 from 4 chicken breasts.
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.
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.
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.
Bake in a preheated 220°C for 20 - 25 minutes until cooked through and golden and crispy on the outside.
Serve alongside your favourite dips, a crisp green salad and chips.
Im so hungry now. I love duck and want to try this out.
Made these this evening everyobe loved them. Obe for the recipe fill
I’m very happy you liked the recipe