crunchy chicken tenders

4 servings - 4 tenders each


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.

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


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!