If you like the taste of garlic, this recipe is for you. It is easy to make, but requires time to marinate.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.

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  • In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.

  • Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).

  • Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

346 calories; 15.7 g total fat; 79 mg cholesterol; 704 mg sodium. 24.6 g carbohydrates; 25.4 g protein; Full Nutrition

Reviews (821)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2004
To make buttermilk put 1 cup milk w/ 1 T lemon juice and let sit for 10 min Read More
(927)

Most helpful critical review

Rating: 3 stars
12/15/2010
The recipe didn't work for me they turned out not as good as I hoped. I'll take the blame however and admit I probably did not make them correctly. Read More
(11)
1085 Ratings
  • 5 star values: 830
  • 4 star values: 195
  • 3 star values: 45
  • 2 star values: 10
  • 1 star values: 5
Rating: 5 stars
01/14/2004
To make buttermilk put 1 cup milk w/ 1 T lemon juice and let sit for 10 min Read More
(927)
Rating: 5 stars
01/14/2004
To make buttermilk put 1 cup milk w/ 1 T lemon juice and let sit for 10 min Read More
(927)
Rating: 5 stars
11/12/2006
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. Read More
(521)
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Rating: 5 stars
10/15/2003
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!!:) Read More
(336)
Rating: 5 stars
12/02/2013
Excellent...however as I read the recipe I decided that for my own taste buds I'd prefer a little more seasoning so I added a little paprika poultry seasoning and cayenne pepper to the crumb mixture. I also "double dipped" them repeating with a second coating of the buttermilk mixture and then again in the crumb mixture. These are great with barbecue sauce or Ranch dressing. Good recipe Janet thanks for sharing it! Update Dec. 2 2013: This time I made these with Panko bread crumbs and didn't bother to "double dip." Equally as delicious as the first time I made them. Read More
(179)
Rating: 5 stars
10/15/2003
My kids loved them! I baked them instead of frying and they still turned out crispy. Read More
(162)
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Rating: 5 stars
01/25/2004
I've made these twice now and tonight I slightly altered the recipe. I used regular milk instead of buttermilk and added 1 Tablespoon of lemon juice. I also made 1 1/2 times the bread crumb mixture. Then I poured off the milk mixture into a separate bowl dipped the chicken strips in the bread crumb mixture back into the milk and then back into the bread crumbs and finally into the oil. This made a nice thick crust on the chicken fingers. Read More
(148)
Rating: 5 stars
10/28/2003
These were excellent. I also double-breaded them (I didn't have enough coating to do all of them) and added about 1/2 t. of creole seasoning to the coating. It wasn't too spicy for my 3 and 4 year olds and gave it a bit more pizzaz. The chicken was unbelievably tender even considering I marinated them for just under 2 hours. Note that if your oil is very hot as it should be it should only take a few minutes per side to cook the breasts; otherwise they will get tough and absorb more grease. Read More
(95)
Rating: 5 stars
02/01/2004
Out of the park! These chicken fingers are absolutely yummy! The buttermilk marinade is the key! The breading sticks to the pre-cooked chicken better if it's kept cold...so I marinated over-night in the buttermilk and then dredged the chicken in the breading..and put them back in the fridge for 15 minutes or so..and then cooked them off - so tender! Read More
(94)
Rating: 5 stars
10/18/2003
After reading some of the reveiws I'm really not sure what some of the reviewers did wrong because these chicken strips turned out wonderful. Crispy on the outside and moist and tender on the inside. I did add more garlic powder cayenne pepper and salt to the buttermilk mixture as well as the flour/breadcrumb mixture for more flavor. I also double dipped as many reviewers had suggested with egg first then dredged in the flour/breadcrumb mixture and repeated. They fried easily without breaking apart and my oil looked like it had hardly been used after I was done. I will use this recipe again and again. Thanks! Read More
(84)
Rating: 3 stars
12/15/2010
The recipe didn't work for me they turned out not as good as I hoped. I'll take the blame however and admit I probably did not make them correctly. Read More
(11)