Moreish fried chicken pieces that no one can resist! Strips of chicken breast are coated in buttermilk and then seasoned breadcrumbs before being fried to a golden crisp.
To make buttermilk put 1 cup milk w/ 1 T lemon juice and let sit for 10 min - 21 Sep 2003 (Review from Allrecipes US | Canada)
This was a great recipe. Although I followed the ingredient list, I made mine low fat. Instead of frying, bake the strips on 350 degrees for 30 minutes or until the center is white. Also, I used skim mild instead of buttermilk. Spray the cookie sheet with fat free butter flavored spray and voila! very low fat tenders! If the powder looks like it's not baked golden, don't woory, if the chicken is done, so is the breading. I also added a teaspoon each of rosmary, thyme and pepper. - 12 Nov 2006 (Review from Allrecipes US | Canada)
I made these today for my husband who orders chicken tenders whenever we go to a restaurant that has them on the menu. I was worried that they wouldn't measure up, but he thought they were quite good for homemade!! The only change I made was that after I shook them in the breadcrumb mixture, I dipped them in a beaten egg and RECOATED them in the leftover breadcrumbs. This made for a thicker, crunchier coating and a MUCH more tender bite to the chicken. (i only know that because i ran out of the crumbs before I could recoat the last 3 so I fried them with only a single dip...they were noticably more chewy) Over all an awesome recipe!! Will do it again!! - 29 Aug 2002 (Review from Allrecipes US | Canada)