chicken tenders

Some beautiful chicken tenders with mac&cheese and some biscuits


+For chicken tenders:

°2 pounds of debone and leather chicken breasts

°2 cups buttermilk

°2 cups flour for all purposes

°1 teaspoon paprika

°1 teaspoon salt

°1 teaspoon black pepper

°1/2 teaspoon garlic powder

°1/2 teaspoon onion powder

°1/4 teaspoon cayenne pepper

°Vegetable Oil for Frying

+For Mac & Cheese:

°1 pound elbow pasta

°4 tbsp butter

°4 tablespoons flour for all purposes

°4 milk cups

°8 oz grated cheddar cheese

°4 ounces Monterey cheese jack grated

°Salt and pepper to taste


°2 cups flour for all purposes

°1 tbsp baking powder

°1 teaspoon salt

°6 tbsp unsalted cold butter, cut into small pieces

°1 cup milk


For chicken tenders, cut the chicken breasts into 1 inch strips. Place the chicken strips in a shallow dish and pour the yogurt over them. Cover the dish with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

In a shallow dish, mix the flour, paprika, salt, pepper, garlic powder, onion powder and chili pepper.

Heat about 2 inches of vegetable oil in a large heavy-bottomed saucepan over medium-high heat until it reaches 375 ° F (190 ° C).

Dip the chicken strips into the flour mixture, cover evenly on both sides.

Place the carefully coated chicken in hot oil and fry for 4-5 minutes on each side, or until golden brown and crisp.

Remove fried chicken from oil and drain on paper towel –


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