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buttermilk chicken tenders

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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3 Comments on “Buttermilk Chicken Tenders

  1. Made these this evening everyobe loved them. Obe for the recipe fill

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