Buttermilk Chicken Tenders with Honey Mustard Drizzle and Chimichurri Fries

Buttermilk Chicken Tenders with Honey Mustard Drizzle and Chimichurri Fries

Buttermilk Chicken Tenders
Find original recipe here.

Marinade:

2 pounds chicken tenderloins/ around 15-16 tenderloins
1 cup buttermilk
1-1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Breading:

1 cups all purpose flour
1 cup whole wheat flour
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon black pepper
3/4 teaspoon paprika
1-1/2 teaspoons baking powder
5 tablespoons buttermilk
1 heaping teaspoon salt

For frying:

3-4 cups vegetable oil, for frying

Method:
Combine the chicken tenders with all of the marinade ingredients in a deep bowl. Make sure chicken is coated well with the buttermilk mixture. Cover tightly and refrigerate for a minimum of 4 hours or overnight.
Make the breading by combining the flours, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is crumbly.
Remove chicken tenders from the marinade a few at a time and toss into the flour mixture. Press well to make sure they are coated really well. Shake off excess and set aside on a separate tray/plate.
Line a baking sheet with a few layers of paper towels and set aside. Heat oil in a large frying pan. Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on the lined baking sheet to drain.

Drizzle Honey Mustard Sauce over fried tenderloins and serve with Chimichurri Fries on the side. Cooked to perfection!!!