Tender, crispy, golden-fried chicken tenders with a touch of savory smoke.
Ingredients
Marinade | Serves 4
- 1 cup (250 milliliters) Buttermilk
- 2 tbsps (30 milliliters) Cattlemens ® Smokehouse Rub
- 16 each Chicken Tenderloins, 1 oz/30 grams each
Coating | Serves 4
- 2 cups (500 milliliters) All-Purpose Flour
- 2 tbsps (30 milliliters) Cattlemens ® Smokehouse Rub
- 2 tsps (10 milliliters) Baking Powder
Procedure
Prep
- Combine buttermilk and Cattlemen’s Smokehouse Rub, whisk until well blended.
- Add chicken tenders to marinade, refrigerate for 2 hours.
- Combine flour, Cattlemen’s Smokehouse Rub and baking powder.
- Drain excess buttermilk marinade from chicken tenders, discard marinade.
- Dredge each tender in the flour mixture. Lay each tender on rack set over a sheet pan and hold cold until service.
Service
- For one serving fry 4 tenders in fryer set at 375°F (190°C) until golden brown and internal temperature reaches 165°F (74°C). Rest on paper towel to drain any excess oil before serving.
