Paprika-Buttermilk Chicken Tenders

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  1. Combine the smoked paprika, granulated garlic and onion, and poultry seasoning in a small bowl. Season the tenders with salt and pepper. Add 1/2 the spices to the buttermilk in a shallow dish. Combine the remaining spices with the flour and poppy seeds, in a second dish.
  2. Heat the oil in a heavy pot over medium to medium-high heat, about 350 degrees F.
  3. Using tongs dip chicken in the buttermilk, then the flour and repeat. Add the breaded tenders to the hot oil; do not crowd the pan. Cook the fingers in batches to a deep golden color, about 8 minutes per batch. Drain on a wire rack over paper towels. Serve warm or at room temperature with wedges of lemon to squeeze on top.
Crispy Baked Chicken Wings
PREMIUM
25m Easy 99%
CLASS
Breaded Chicken Cutlets with Buttermilk Ranch
PREMIUM
30m Easy 99%
CLASS
Chicken Green Enchiladas
PREMIUM
23m Intermediate 99%
CLASS
Buttermilk Fried Chicken with Gravy 
PREMIUM
15m Intermediate 99%
CLASS