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Crispy Chicken Tenders

Makes: 4  servings Prep 10 mins Cook 300°F 8 mins to 12 mins Stand 10 mins


  • 1 1/2 pounds  chicken tenders
  • 1/2 teaspoon  salt, divided
  • 1 cup  buttermilk
  • 1/8 teaspoon  red pepper sauce
  • 1 1/4 cups  all-purpose flour
  • 1/4 teaspoon  freshly ground pepper
  • 1/4 teaspoon  paprika
  • pinch cinnamon
  • 1 cup  vegetable oil


1. Heat oven to 300 degrees F. Sprinkle chicken with 1/4 teaspoon of the salt. Combine buttermilk and red pepper sauce in bowl. Add chicken; let stand 10 minutes.

2. Combine flour, remaining salt, pepper, paprika, and cinnamon in large resealable plastic storage bag.

3. Remove chicken from buttermilk, letting excess drip off. Add half the chicken to flour mixture; shake to coat. Transfer chicken to sheet of waxed paper. Repeat.

4. Heat oil in large skillet over medium-high heat until oil is very hot, 3 to 5 minutes. Cook chicken in batches until golden brown, 2 to 3 minutes per side. Transfer chicken to a cookie sheet and keep warm in oven. Repeat.

5. Serve chicken with red pepper sauce or ketchup. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)435,
  • Fat, total(g)13,
  • chol.(mg)100,
  • sat. fat(g)2,
  • carb.(g)31,
  • fiber(g)1,
  • pro.(g)44,
  • sodium(mg)435,
  • Percent Daily Values are based on a 2,000 calorie diet