Ingredients
-
2 cups ButtermilkOr 2 cups milk and juice of 1 lemon
-
8 pc Chicken Tenders
-
1 1/2 cups All-Purpose Flour
-
3 Large eggs
-
1/4 cup Milk
-
2 tsp Sugar
-
2 tsp Tellicherry Pepper
-
1/2 tsp White Pepper
-
2 tsp Paprika
-
2 tsp Dried Sage
-
1 tsp Onion Powder
-
1 tsp Garlic Powder
-
1/2 tsp Cayenne Pepperor more for more heat
-
(optional garnish) Honey
-
(optional garnish) Spring Onions
Directions
Steps
|
1
Done
1-2 hours
|
Marinate the Chicken TendersMarinate the chicken tenders in buttermilk for at least one hour. The longer the better - you can let them marinate overnight. If you don't have buttermilk on hand, makeyour own with lemon juice and milk: How to Make Buttermilk Substitute. |
|
2
Done
|
Preheat the oven to 400°F / 204°C. Line a baking sheet with parchment paper. |
|
3
Done
|
Coat the ChickenSet up your station: in one bowl, whisk the eggs with the 1/4 cup milk. In another bowl, mix the flour and all the spices well. Take each piece of chicken individually out of the butter milk brine, dip it in the flour mixture, then in the egg mixture, then back in the flour mixture. Place on the baking sheet. Continue with all the pieces. |
|
4
Done
|
For extra crispiness spray with olive oil (or olive oil cooking spray). Bake for approx. 16 minutes or until the temperature reaches 165°FF / 73°FC. Serve with drizzled honey (or honey as a dipping sauce) and chopped spring onions if desired. (Another good dipping sauce is honey dijon). |
