MCDONALD'S BUTTERMILK CRISPY CHICKEN TENDERS RECIPES

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COPYCAT MCDONALD'S BUTTERMILK CRISPY TENDERS RECIPE ...



Copycat Mcdonald's Buttermilk Crispy Tenders Recipe ... image

If you loved McDonald’s buttermilk crispy tenders, you’ll love this recipe! These buttermilk chicken tenders are easy-to-make, so try them for lunch today.

Provided by Maedelle

Total Time 4 hours 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 17

2 lb chicken tenders
1 cup buttermilk
1 tsp salt
¼ tsp ground black pepper
1½ tsp salt
¼ tsp garlic powder
¼ tsp paprika
or canola oil for frying, roughly 5 to 8 cups Vegetable oil
1½ cups all-purpose flour
1½ tsp baking powder
1 tsp salt
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
¼ tsp cayenne pepper
3 tbsp buttermilk
or any dipping sauce of your choice prepared yellow mustard and tomato ketchup

Steps:

  • Place your chicken tenderloins in a large ziploc bag or a mixing bowl.
  • Add in the marinade ingredients such as buttermilk, salt, pepper, garlic powder, and paprika. Seal or cover tightly and then refrigerate for at least 4 hours or overnight.
  • Whisk together the flour, baking powder, salt, garlic powder, onion powder, paprika, cayenne pepper in a medium bowl.
  • Pour in the buttermilk and stir until the mixture is uniformly clumpy.
  • Remove your chicken tenders one or two at a time and toss them into the breading mixture.
  • Coat and press the breading firmly against the chicken. Once evenly coated, arrange them neatly on a baking sheet.
  • In a deep skillet, add in the oil until it reaches about ¾s full. Heat the oil over medium heat until it reaches 350 degrees F.
  • Using tongs, carefully place the chicken tenders into the hot oil. Add at least two or three at a time to avoid crowding the pan.
  • Cook the chicken tenders until golden brown on both sides, flipping once halfway through cooking.
  • Arrange your cooked chicken tenders on a plate lined with a paper towel to drain. Repeat frying as needed.
  • Serve hot with a side of roughly ¼ cup of your favorite dipping sauce and enjoy!

Nutrition Facts : Calories 478.00kcal, CarbohydrateContent 41.00g, CholesterolContent 153.00mg, FatContent 9.00g, FiberContent 1.00g, ProteinContent 55.00g, SaturatedFatContent 3.00g, ServingSize 4.00 , SodiumContent 2,557.00mg, SugarContent 4.00g

BUTTERMILK CHICKEN TENDERS — LET'S DISH RECIPES



Buttermilk Chicken Tenders — Let's Dish Recipes image

Chicken tenders are marinated in buttermilk and spices, then coated in seasoned flour and fried until they're crispy on the outside, and tender and juicy inside.

Provided by Danelle

Total Time 4 hours 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 16

1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
3 tablespoons buttermilk
Vegetable or canola oil, for frying
2 pounds chicken tenders
1 cup buttermilk
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Steps:

  • In a large, zip-top bag, combine the chicken tenderloins with the marinade ingredients. Seal tightly and refrigerate for at least four hours, up to overnight.
  • To make the breading, whisk together the flour and spices in a medium bowl. Add the buttermilk and stir with a fork until mixture is crumbly.
  • Line a baking sheet with aluminium foil. Remove one or two chicken tenders from the bag and toss in the breading mixture to coat. Press the breading firmly onto the chicken. Place coated chicken on the prepared baking sheet.
  • Add about 1 inch of oil to a large saute pan or wok. Heat over medium heat until oil shimmers and reaches a temperature of 350 degrees. Carefully place chicken tenders in hot oil. Do not crowd the pan.
  • Cook until chicken is golden brown on both sides, flipping once halfway through cooking. Place cooked chicken tenders on a paper towel lined plate to drain. Fry remaining chicken, adding more oil to the pan as needed. Serve hot.

Nutrition Facts : Calories 622 calories, CarbohydrateContent 58 grams carbohydrates, CholesterolContent 71 milligrams cholesterol, FatContent 28 grams fat, FiberContent 3 grams fiber, ProteinContent 34 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1, SodiumContent 2137 grams sodium, SugarContent 3 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 20 grams unsaturated fat

















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