Recipe by JANETFORAUBURN
"If you like the taste of garlic, this recipe is for you. It is easy to make, but requires time to marinate."
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skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 1/2 teaspoons
seasoned bread crumbs
oil for frying
To make buttermilk put 1 cup milk w/ 1 T lemon juice and let sit for 10 min
The recipe didn't work for me, they turned out not as good as I hoped. I'll take the blame, however, and admit I probably did not make them correctly.
This was a great recipe. Although I followed the ingredient list, I made mine low fat. Instead of frying, bake the strips on 350 degrees for 30 minutes or until the center is white. Also, I used skim mild instead of buttermilk. Spray the cookie sheet with fat free butter flavored spray and voila! very low fat tenders! If the powder looks like it's not baked golden, don't woory, if the chicken is done, so is the breading. I also added a teaspoon each of rosmary, thyme and pepper.
I made these today for my husband who orders chicken tenders whenever we go to a restaurant that has them on the menu. I was worried that they wouldn't measure up, but he thought they were quite good for homemade!! The only change I made was that after I shook them in the breadcrumb mixture, I dipped them in a beaten egg and RECOATED them in the leftover breadcrumbs. This made for a thicker, crunchier coating and a MUCH more tender bite to the chicken. (i only know that because i ran out of the crumbs before I could recoat the last 3 so I fried them with only a single dip...they were noticably more chewy) Over all an awesome recipe!! Will do it again!! :)
My kids loved them! I baked them instead of frying and they still turned out crispy.
Excellent...however, as I read the recipe I decided that for my own taste buds I'd prefer a little more seasoning, so I added a little paprika, poultry seasoning and cayenne pepper to the crumb mixture. I also "double dipped" them, repeating with a second coating of the buttermilk mixture and then again in the crumb mixture. These are great with barbecue sauce or Ranch dressing. Good recipe Janet, thanks for sharing it! Update Dec. 2, 2013: This time I made these with Panko bread crumbs and didn't bother to "double dip." Equally as delicious as the first time I made them.
I've made these twice now, and tonight I slightly altered the recipe. I used regular milk instead of buttermilk and added 1 Tablespoon of lemon juice. I also made 1 1/2 times the bread crumb mixture. Then I poured off the milk mixture into a separate bowl, dipped the chicken strips in the bread crumb mixture, back into the milk and then back into the bread crumbs, and finally into the oil. This made a nice thick crust on the chicken fingers.
These were excellent. I also double-breaded them (I didn't have enough coating to do all of them) and added about 1/2 t. of creole seasoning to the coating. It wasn't too spicy for my 3 and 4 year olds, and gave it a bit more pizzaz. The chicken was unbelievably tender, even considering I marinated them for just under 2 hours. Note that if your oil is very hot, as it should be, it should only take a few minutes per side to cook the breasts; otherwise they will get tough and absorb more grease.
* Percent Daily Values are based on a 2,000 calorie diet.
Breaded Chicken Fingers
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 141
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