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crispy chicken fingers

2 lbs chicken tenders ½ cup buttermilk * 2 cups flour seasoned salt paprika garlic powder canola oil
serves 4
by nancy stone

Ingredients

  • 2 lbs chicken tenders
  • ½ cup buttermilk *
  • 2 cups flour
  • seasoned salt
  • paprika
  • garlic powder
  • canola oil

Instructions

  1. soak chicken tenders in buttermilk for 15 minutes
  2. mix flour with seasoned salt, paprika and garlic powder
  3. mix a little of the buttermilk into the flour and stir to make some lumps
  4. dredge chicken in flour
  5. heat oil in a pot to 2 inches’ deep
  6. fry chicken until golden brown
  7. drain on a paper towel lined plate and season with salt
  8. * make buttermilk by measuring 2 tbl less milk than needed and add tbl lemon juice or white vinegar and let sit for 3 minutes until curdled