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Buttermilk Fried Chicken Tenders with Honey Mustard Sauce

Source of Recipe

From "Once Upon A Chef" by Jennifer Segal


Recipe Introduction

"Like most kids, my daughter prefers 'kid food' to 'grown-up food' any day of the week. Occasionally, it works to my advantage—a trip to McDonald's makes excellent bribery—but most of the time I'm just dealing with a picky eater. Rather than desperately trying to coax her into eating dinner every night, sometimes I just make her favorites. These chicken tenders, marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection, are at the top of her list. They're delicious plain, dipped in Honey Mustard Sauce (recipe follows), or perched on top of a salad. And they're not just for picky kids: everyone loves them."

List of Ingredients

For the marinated chicken:
â—¦ 2 pounds chicken tenderloins
â—¦ 1 cup buttermilk
â—¦ 1 ½ teaspoons salt
â—¦ ¼ teaspoon cayenne pepper
â—¦ ¼ teaspoon garlic powder
â—¦ ¼ teaspoon paprika

For the breading:
â—¦ 1 ½ cups all-purpose flour
â—¦ 1 ½ teaspoons baking powder
â—¦ 1 heaping teaspoon salt
â—¦ ¾ teaspoon freshly ground black pepper
â—¦ ¾ teaspoon garlic powder
â—¦ ¾ teaspoon paprika
â—¦ 3 tablespoons buttermilk

â—¦ 3 to 4 cups vegetable oil, for cooking the chicken


Recipe

To marinate the chicken:
In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.

To make the breading:
In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.

Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set the breaded tenders on the prepared baking sheet.

To fry the chicken:
Line another baking sheet with a few layers of paper towels and set next to the stove. Add the oil to a large, high-sided pot until the level reaches about ¾ inch and heat over medium-high heat until shimmering, about 350° F. (If a cube of bread sizzles when you drop it in, it's ready.)

Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry the remaining tenders in batches, adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve the tenders with honey mustard sauce.

Serves 4



Honey Mustard Sauce:

â—¦ 1 cup mayonnaise, best quality
â—¦ â…“ cup Dijon mustard
â—¦ ¼ cup honey
â—¦ 1 tablespoon cider vinegar

In a small bowl, whisk all of the ingredients together.
This sauce can be made and refrigerated up to 3 days in advance.

Makes about 1 ½ cups