5 Original Tenders™
5 Original Tenders™
Enjoy the crispy, juicy 5 Original Tenders™, perfect for dipping or savoring on their own. A delightful meal or snack everyone will love!
$13.55/ Kcal: 3194KJ
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Ingredients and Calories
| Ingredient | Calories |
|---|---|
| 1 lb chicken breast | 480 |
| 1 cup buttermilk | 150 |
| 1 cup all-purpose flour | 455 |
| 1 tsp paprika | 6 |
| 1 tsp garlic powder | 9 |
| 1 tsp onion powder | 8 |
| 1 tsp salt | 0 |
| 1/2 tsp black pepper | 3 |
| 1/2 tsp cayenne pepper | 4 |
| 1 cup panko breadcrumbs | 440 |
| Vegetable oil (for frying) | 1200 |
| Total Calories | 2755 |
Preparing the Chicken
Begin by trimming any excess fat from the chicken breasts. Cut the chicken into tender-sized strips, aiming for uniform thickness to ensure even cooking. This will help the tenders cook at the same rate, preventing any from being undercooked or overcooked. Place the chicken strips in a large mixing bowl, which will make it easier to coat them later. Rinse the chicken pieces briefly under cold water to ensure they are clean.
Marinating the Chicken
Pour buttermilk over the chicken strips, ensuring they are fully submerged. The buttermilk not only enhances the flavor but also tenderizes the chicken, making it juicier when cooked. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. For optimal flavor, let the chicken marinate for several hours or even overnight. This allows the buttermilk to penetrate the meat thoroughly, making the tenders exceptionally tender.
Creating the Coating
While the chicken is marinating, prepare the coating. In a separate bowl, combine all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix the dry ingredients thoroughly to ensure the spices are evenly distributed. This seasoned flour will create a delicious crust when the chicken is fried. Set this bowl aside for the next step, where the chicken will be coated before frying.
Breading the Tenders
Once the chicken has marinated, remove it from the refrigerator. Take each piece of chicken from the buttermilk, allowing excess liquid to drip off. Dredge the chicken strips in the seasoned flour mixture, making sure they are fully coated. Shake off any excess flour before moving on to the panko breadcrumbs. Press each strip into the breadcrumbs, ensuring they are well-coated. This step is essential for achieving that crispy, crunchy texture that everyone loves.
Heating the Oil
In a large skillet or deep frying pan, heat vegetable oil over medium-high heat. You will need enough oil to submerge the chicken tenders, usually about 2 inches deep. Aim for a temperature of around 350°F (175°C). To test if the oil is ready, drop in a small piece of bread; it should sizzle immediately. This is the perfect indicator that the oil is hot enough for frying.
Frying the Tenders
Carefully add the breaded chicken strips to the hot oil in small batches to avoid overcrowding. Fry the tenders for about 4-6 minutes on each side, or until they are golden brown and cooked through. Use a slotted spoon to turn the tenders occasionally, ensuring even cooking. Once they are done, transfer the cooked tenders to a plate lined with paper towels to absorb any excess oil. This helps keep them crispy while also reducing greasiness.
Serving Suggestions
Arrange the crispy chicken tenders on a serving platter. You can serve them with a variety of dipping sauces, such as honey mustard, barbecue sauce, or ranch dressing. Consider garnishing the platter with fresh herbs for an appealing presentation. These tenders are perfect for a family meal, game day snacks, or as a delicious appetizer. Pair them with sides like fries, coleslaw, or a fresh salad for a complete meal that satisfies everyone
