Crispy Chicken Tenders
1 1/2 lbs chicken tenders
1/2 tsp salt
1 cup buttermilk (the substitution is to use 1 T lemon juice and add milk to equal 1 cup for each cup of buttermilk I need...it works perfectly when I don't have buttermilk)
1/8 tsp red pepper sauce
1 1/4 cups all-purpose flour
1/4 tsp freshly ground pepper
1/4 tsp paprika
Pinch cinnamon
1 cup vegetable oil
1. Combine buttermilk and red pepper sauce in a large bowl. Add chicken; let stand 10 minutes.
2. Combine flour, salt, pepper, paprika, and cinnamon in another large bowl. You can remove your chicken from the buttermilk and dredge each piece, then place them on waxed paper prior to cooking them, or you can do it as you go and put them straight in the pan.
3. Heat oil in large skillet over medium-high heat until oil is very hot. Cook chicken in batches until golden brown, 2 to 3 minutes per side. I sprinkle them with a little salt while cooking, but this isn't called for in the recipe. Transfer chicken to a cookie sheet and keep warm in a preheated 300 degree oven (I don't do this; I just put them on paper towels to dab out the oil as much as possible).
Note ~ I buy two large packages of the frozen Tyson chicken tenders when I make these and then we eat on them for a couple of days. I have to multiply this recipe by four (except for the vegetable oil) when I make this many, and I cook them in two large square grill pans on the stove to save time.
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