Friday, January 14, 2011

P-Dub's Butttermilk Chicken Tenders

Best chicken tenders I've ever had. Easy and delicious. That Pioneer Woman knows what she's doing.  
 My exception to her recipe was one part Cavenders and one part Tony's instead of Lawry's.
If you are a chicken tender fan, you MUST try this recipe!  Serve it with some homemade Cane's sauce and your night will be perfect.


  • 1 package Chicken Breasts, Cut Into Strips (sometimes Called "tenders" Or "strips")
  • Buttermilk
  • 1-½ cup Flour
  • 2 teaspoons (to 3 Teaspoons) Lawry's Seasoning Salt (or Spices Of Your Choosing)
  • Vegetable Oil

Preparation Instructions

Start by rinsing and drying your chicken strips. Next, in a bowl submerge the chicken strips in buttermilk for 15 to 20 minutes (or longer if you’d like).

In another bowl combine about 1 ½ cups flour and 2 to 3 teaspoons of Lawry’s Seasoning Salt (or other seasonings if you prefer). Mix this together well. Next, add about ¼ to ½ cup of buttermilk into the flour mixture and stir lightly with a fork as you add it.

Heat about 1 inch of vegetable oil in a large skillet over medium-low to medium heat.

Remove a few of the buttermilk-soaked strips and place them in the flour mixture, turning them over to coat them thoroughly. Place them on a plate. Continue coating chicken strips until they are all ready to cook.
When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy, remove them to a paper towel-lined plate.


Elizabeth said...

Glad you finally posted because I know the boys would love that!

carol said...

Okay, Amanda, the way to a man's heart is through mashed potatoes and gravy. Discard all but 2 tablespoons of the oil you fried the chicken tenders in being careful to reserve the little yummy bits left in the skillet. Add 2 tablespoons of butter and blend with the oil. Stir in 3 or 4 tablespoons of flour and some salt and pepper. Stir until blended and bubbly over medium heat...don't burn it...don't even brown it! (Southerners might call this a rue or roux or whatever... I'm from Oklahoma and we don't) Whisk in 2 cups of milk (more if you want thinner gravy) and cook until gravy is gently and completely bubbling in the skillet. Taste for salt and pepper. Add some Tony's for kick. You will have him eating right out of your hand! No more cliches I promise.

carol said...

I'm looking at what I wrote and should add keep whisking while the gravy cooks to its bubbly perfection...
Also you can make this same gravy for chicken fried steak, breakfast sausage or bacon. Did someone say biscuits and gravy?

TheFancyFritter said...

OH my! These sound so good & easy! I will definitely have to try this soon! :-)