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Paprika-Buttermilk Chicken Tenders Recipe

Paprika-Buttermilk Chicken Tenders

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

Showing 21-30 of 34

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  • on June 24, 2010

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    These were excellent! They were so crispy and had the perfect amount of breading. The paprika and spices really rounded them out. This was one of my favorite recipes from Food Network to date! SOOOO GOOD!

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  • on May 31, 2010

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    Because I originally made tenders for children ages 3-8 yrs of age I used half the spices and the batter flavor came out perfect! The batter was nice and crispy while the chicken it self was nice and moist!! My family has found a new fav!! Thnks Rach

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  • on September 30, 2009

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    Good simple recipe. My husband did them in the deep fryer instead of a skillet and it was tasty. The breading did tend to slide off the chicken once you start eating but it was just as yummy off the chicken as on!

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  • on September 08, 2009

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    I have to agree with Marcy about the taste being too smoky and overpowering the chicken flavor, and not in a good way. The 8 minute cooking time was way too long at 350 degree temp. I removed them as soon as they were nicely browned (less than 5 min and they were completely done and still moist. I dipped the chicken in flour first, then buttermilk and repeated that step. It made a difference compared to dipping in buttermilk first and flour second. I will definitely make it again, but will omit the smoky paprika and add some other seasoning in a smaller amount. I didn't use poppy seeds at all.

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  • on September 04, 2009

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    The chicken was really moist but we thought the batter was too thick. Next time we will only dip them once.

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  • on August 19, 2009

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    I was really disappointed in this recipe as was my family. The smoked paprika was overpowering. The cooking time of 8 minutes per batch at 350 degrees is way too long -- mine were seriously brown at 6 minutes which resulted in them being overcooked. Even reducing the cooking time to 5 minutes still resulted in overcooked chicken. I may try this again but will reduce the amount of smoked paprika as well as the cooking time and/or frying temperature -- perhaps 320 would have been sufficient. I'm surprised that no other reviewers have mentioned these problems but ... to each his own.

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  • on August 18, 2009

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    I made these for my husband and daughter.. THey were GREAT! I had never used buttermilk for this before and they turned out perfectly crip.

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  • on August 03, 2009

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    These tenders were awesome, but I had never thought to deep fry in Rach's 5qt oval pot, as she did on the show. It worked out great! And I think what everyone likes about fried chicken is the crispy coating, and these double-dipped tenders had plenty of crunchy taste. I think I will definitely play around with the flavors when I make these again to see what else works with the chicken, though you can't go wrong with the paprikia flavor.

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  • on July 29, 2009

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    I made this recipe tonight and it is so delicious! I used garlic and herbs instead of garlic because I didn't have any and it worked just fine. I even made a honey mustard sauce and it goes great. I think I will make these for the next potluck I go to!

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  • on July 26, 2009

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    i made these the day the show aired.. they were very simple to make and tasted so good! i will make these again and again.... I think it would be good to switch up the seasonings also to create different flavors! Thanks Rachael for this recipe!

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