Tuesday 26 May, 2020

Loop Sunday Lunch: Crispy Buttermilk Tenders

What’s for lunch? How about these Crispy Buttermilk Chicken Tenders, courtesy Valentina’s Corner:

Crispy Buttermilk Chicken Tenders


2 lbs chicken tenderloins

oil, for frying


1 cup buttermilk

1 tsp salt

¼ tsp ground black pepper


1 cup all-purpose flour

1 cup bread crumbs

1 1/4 tsp salt, or to taste

1/2 tsp ground black pepper

1 1/2 tsp garlic powder

1 1/2 tsp parsley flakes

1 tsp ground paprika

1 tsp cornstarch

dipping sauce-

1/3 cup mayonnaise

2 tsp mustard

2 tsp barbecue sauce

2 Tbsp honey

½ tsp white vinegar

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp ground black pepper


In a deep bowl, combine buttermilk, salt, and pepper. Add the chicken tenders to the marinade and marinate for 1 hour or overnight.

Combine all the ingredients for the breading in a deep dish.

Remove the chicken tenders from the marinade allowing excess marinate to drip off.

Generously dredge into the breading mixture.

In a deep skillet, add oil for frying (about 3 inches deep). Once oil is hot, add one chicken at a time.

Fry the chicken tenders 6-8 minutes, flipping halfway through cooking (until all sides are crispy and golden).

Meanwhile, combine all the ingredients for the dipping sauce in a small bowl.

Enjoy chicken tenders with the homemade honey mustard dipping sauce!

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