Print Options:

Buttermilk Fried Chicken Tenders

Yields1 Serving

A white plate filled with chicken tenders, with a sliced red pepper and dill sprigs.

 23 lbs Boneless, skinless chicken breast
 2 cups Flour
 1 ½ tsp Celery salt
 1 tsp Dried thyme
 ¾ tsp Pepper
 ½ tsp Marjoram
 1 ¾ cups Buttermilk
1

Preheat oil to 375 degrees F.

2

Slice chicken breasts into strips or chunks.

3

Combine ingredients in large bowl. Place buttermilk in a separate bowl.

4

Dip chicken buttermilk, then coat with flour. Dip and coat again.

5

Fry until golden brown, 2-4 minutes.

6

Serve with honey mustard sauce.