These are even good cold. I like to dip into sweet sour or BBQ sauce while "munching".
- Chicken tenders, or boneless, skinless breasts cut into 1/2-3/4" strips
- Buttermilk, to cover
- Self-rising flour, for dredging
- Chili powder, cayenne, lemon pepper, or other spices of your choice
Place chicken strips in zip-type bag and cover with buttermilk (low-fat is fine). Let marinate in refrigerator for at least 1 hour or overnight if desired. Remove, shake off excess buttermilk and drop in your seasoned flour. Deep fry for 3-4 minutes a few pieces at a time. Keep hot in 250 oven till all pieces are cooked.
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Source: My Aunt Imogene
Submitted By: Ruth A. Burbage
Buttermilk Chicken Tenders