Paprika-Buttermilk Chicken Tenders
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
47
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Sweet Paprika (smoked)1 tbsp
Granulated Garlic1 tbsp
Granulated Onion1 tbsp
Poultry Seasoning910 g
Chicken Tenders1
Salt2 cups
Buttermilk2 cups
All-Purpose Flour2 tbsps
Poppy Seed (if desired)1
LemonDirections:
1
Combine the smoked paprika, granulated garlic and onion, and poultry seasoning in a small bowl
2
Season the tenders with salt and pepper
3
Add 1/2 the spices to the buttermilk in a shallow dish
4
Combine the remaining spices with the flour and poppy seeds, in a second dish
5
Heat the oil in a heavy pot over medium to medium-high heat, about 350 degrees F
6
Using tongs dip chicken in the buttermilk, then the flour and repeat
7
Add the breaded tenders to the hot oil; do not crowd the pan
8
Cook the fingers in batches to a deep golden color, about 8 minutes per batch
9
Drain on a wire rack over paper towels
10
Serve warm or at room temperature with wedges of lemon to squeeze on top