These fried chicken tenders are made without buttermilk, but are just as tender and delicious! Also, this recipe couldn't be simpler or easier, so making them is a breeze.
You also can replace chicken tenders with sliced chicken breasts to make chicken strips without buttermilk.
My Southern fried chicken without buttermilk (which I got from a very nice Georgian!) has always been one of my most popular recipes.
So, I figured, why not share another one of my favorite recipes: fried chicken tenders without buttermilk!
These are great for a fun, yet easy dinner or snack or a Super Bowl party.
HOW TO DREDGE CHICKEN
The best way to dredge chicken is to use two hands: one hand to dip the chicken in the egg and the other to roll it in flour.
By using both hands, you avoid getting thick layers of batter on your fingers known as "club hand."
The worst part of it is when you touch the chicken, it will pull off the flour, leaving bald spots.
If you start to notice one of your hands getting a little thick with flour, press your hands together and rub it over the flour bowl.
The little bits of flour that fall off into the bowl add texture to the strips.
WHAT'S THE DIFFERENCE BETWEEN CHICKEN STRIPS AND CHICKEN TENDERS?
Chicken strips are strips or breast meat whereas chicken tenders are made of a small piece located under the breast.
A WORD ON OIL
When frying chicken, the temperature of the oil is important. If it's too cold, the chicken will be oily.
On the other hand, if the oil is too hot, the crust will fall off. With a thermometer, it should be about 350°F or 175°C to 375°F or 190°C degrees.
If you don't have a thermometer, when the oil seems hot, drop a little flour into the oil. If the flour sizzles and floats on the top, it's hot enough.
HOW TO STORE CHICKEN
Place cooled chicken in an airtight container or wrap in heavy-duty aluminum foil or plastic wrap. Store in the fridge for up to 4 days.
HOW TO FREEZE CHICKEN
Freeze leftovers within 3-4 days. Place cooled chicken in an airtight container or resealable freezer bag.
Freeze for up to 4-6 months. After that, it is still safe to eat, but the quality begins to degrade.
Other Recipes You May Like:
- Popcorn Chicken without Buttermilk
- Dairy Free Cornflake Fried Chicken
- Maryland Fried Chicken
- Air Fryer Fried Chicken without Buttermilk
- Southern Fried Chicken Wings
Fried Chicken Tenders without Buttermilk
These fried chicken tenders are made without buttermilk, but is just as tender and delicious!
Ingredients
- 2 large boneless skinless chicken breasts, sliced into 1-inch thick strips
- 1 ½ cups all purpose flour
- 1 ½ tablespoons salt
- 2 egg, beaten
- vegetable oil for frying
Instructions
- Heat oil in a skillet. You know the oil is ready when you throw some flour into it and it sizzles or it reaches 350°F.
- Place flour and salt in a bowl. Mix well.
- Dredge chicken strips, one at a time, in the flour mixture. Shake off to remove excess.
- Dip the floured strip into the beaten eggs. Let excess drip off.
- Dredge the strip in flour and shake off once more.
- Lay the strip down in hot oil. Repeat with a few more strips until the pan is full but not crowded.
- Cook until golden brown on that side - about 8 to 10 minutes. Then, turn over and cook until golden brown on the reverse side.
- Remove and transfer to a paper towel lined plate.
- Repeat these steps with the remainder of the chicken strips.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 268Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 115mgSodium: 1334mgCarbohydrates: 29gFiber: 1gSugar: 0gProtein: 21g
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Made these tonight & the family loved em!! Used a fry daddy 350° & cut smaller strips like chickfila has. We used condiment sauces from there & Zaxbys 🙂 Paired w/blue box mac n cheese & a veggie tray ! Bookmarked this bc I know the kids will ask me to make these again!!!
I'm glad to hear you and your kids enjoyed the chicken strips! 🙂