I think the relaxing swim allowed the boys to talk about what happened at the game, and move on to be ready for the next one. They all go their fill on food I know that much. Everything I made was completely cleaned out, and I made a lot. Some of the parents that were there to enjoy the gathering came up to me and asked about the recipe for the chicken. They all had events in mind that they wanted to make them for. I didn’t have any problem sharing. They are too good not to!
Check out what they are saying about this recipe over at All Recipes:
“Lightly crispy, very moist deep-fried chicken.”
As soon as you taste these, you’re going to have a brand new favorite chicken tender.
Ingredients
235 ml buttermilk
25 g Lawry’s seasoned salt, divided
16 chicken breast tenders
200 g panko bread crumbs
freshly ground black pepper to taste
475 ml vegetable oil for frying, or as needed
Instructions
Mix buttermilk and 1 tablespoon seasoned salt together in a bowl. Stir in chicken tenders. Cover and refrigerate for at least 2 and up to 6 hours.
Preheat oven to 170 degrees F (75 degrees C). Line a baking sheet with paper towels; place a cooling rack on sheet and set in oven.
Mix remaining 1 tablespoon seasoned salt, panko bread crumbs, and pepper together in a large, flat bowl.
Remove tenders from marinade one at a time and shake to remove excess buttermilk. Roll pieces in panko mixture and place on a large platter.
Heat oil in a deep-fryer or large saucepan to 370 degrees F (190 degrees C). Fry chicken pieces 3 or 4 at a time in hot oil until browned and crispy, about 3 minutes. Transfer to cooling rack in oven to keep them warm as you fry.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Thaw frozen chicken before starting the prep process.
Thanks again to All Recipes for this kid-friendly and tasty recipe.
