Crispy, crunchy and oh-so-yummy, these chicken tenders are tasty and easy to make. Along with celery and carrot sticks, they make great dippers for the tangy buttermilk dressing.
Ingredients:
Buttermilk Dressing:
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 teaspoon lemon juice
- 1/4 teaspoon pepper
- 4 drops hot sauce (optional)
- 1/4 cup crumbled blue cheese
Fried Chicken:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons seasoned salt (such as Lawry’s)
- 1 cup buttermilk
- 1 large egg
- 1 pound chicken tenders
- Vegetable oil for frying
- Celery sticks and carrot sticks for serving
Directions:
To make the dressing, whisk together the mayonnaise, buttermilk, lemon juice, pepper and hot sauce, if using, in a medium bowl. Add the blue cheese, mashing with a fork, until blended. Cover and refrigerate until ready to use.
To make the chicken, combine 1 1/2 cups of flour and 1 teaspoon seasoned salt in a pie plate or shallow baking dish. Whisk together the buttermilk, egg, remaining 1/4 cup flour and remaining 1/2 teaspoon seasoning salt in a medium bowl until blended and smooth. Dip the tenders, one piece at a time, into the flour mixture, then into the buttermilk mixture, and back into the flour mixture, shaking off any excess flour.
Heat 3 inches of oil in a heavy 4-quart saucepan over medium heat until the temperature reaches 370 degrees F on a deep-fat thermometer (or heat oil in a deep-fat fryer set at 370 degrees F.).
Working in batches, add the chicken and cook, turning occasionally, until crisp and golden, about 5 minutes per batch. With tongs, transfer the chicken to a wire rack to drain. Serve the chicken with the celery sticks, carrot sticks, and dressing.
