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These delicious crunchy chicken tenders require a little more time but are so worth it! They are more like the restaurant style chicken tenders my family and I used to eat.


16             Organic boneless, skinless, chicken tenders

                 Approximately 2 pounds

Marinade:

2 c.           Buttermilk

2 t.            Red Hot Sauce, if desired

1/2 t.         Salt

1/2 t.         Black pepper

Seasoned T.G.I.G.F!

2 c.           T.G.I.G.F! Mix

1/2 t.         Salt

1/2 t.         Dried thyme

1/4 t.         Pepper

1/4 t.         Garlic Powder

Old Bay, cayenne pepper, onion powder or any other spices you may like!

directions


Using kitchen shears trim off tendons from chicken tenders. Place trimmed tenders in a large ziploc bag. Pour buttermilk and red hot sauce over tenders, add salt and pepper. Allow to marinate in the refrigerator for 1-3 hours. In a medium bowl stir together: T.G.I.G.F! with salt, thyme, pepper and garlic powder and any other spices you choose. Once tenders are done marinating remove from refrigerator. Using a large spoon, spoon about 1/4 cup of seasoned T.G.I.G.F! into a pie plate or shallow dish. Use tongs to remove one chicken tender at a time from marinade and dredge into seasoned T.G.I.G.F!. Lay coated tender on a wax paper lined tray, repeat until all tenders are coated.  As needed, spoon more of seasoned T.G.I.G.F! into pie plate or shallow dish. Heat a large skillet or electric skillet over medium heat and coat with olive oil. You can also use a deep fryer set to 375 degrees. Cook the tenders 3-5 minutes per side in small batches, taking care to not overcrowd the pan. Drain on paper towels. Serve with homemade fries and favorite dipping sauce.

crunchy chicken tenders

4 servings - 4 tenders each