Chicken Tenders - Peanut Allergy Information

Chicken Tenders

Publish date:
  • 5Servings


  • 1 1/2 lbs chicken tenderloins
  • 1 1/2 cup buttermilk
  • Few dashes of hot sauce
  • 1 1/2 cup all purpose flour
  • 1 tsp celery salt
  • 1 Tbsp paprika
  • 2 tsp granulated onion
  • 2 tsp granulated garlic
  • Salt and pepper, to taste
  • Vegetable oil, for frying


  1. In a large bowl, add chicken, buttermilk and hot sauce. Coat the chicken evenly and let it sit at room temperature for about 30 minutes.
  2. Place the chicken on a clean bowl.
  3. Whisk the flour, celery salt, paprika, onion, garlic, salt, and pepper in a shallow platter.
  4. Coat each piece of chicken in the flour and place them on the platter for about 15 minutes.
  5. In an iron skillet, add oil and bring it up to about 350 F.
  6. Fry the chicken in batches for about 3 to 5 minutes each or until golden brown and crispy, flipping them over when needed. Drain the excess oil on paper towels and serve.

Source: Laura in the Kitchen

Photo credit: Meal Makeover Moms on Flickr