Chicken Tenders

A healthier, fresher version of chicken nuggets! Made with our All-Purpose Flour Artisan Blend.



    • 1 lb. chicken tenders or breast cut into strips
    • 1 to 1½ cups buttermilk (enough to cover chicken)
    • 1½ cups Pamela's All-Purpose Flour Artisan Blend
    • 2 TBSP + 2 TSP salt
    • 1 TBSP black pepper
    • ¼ to ½ tsp cayenne
    • 4 TBSP sweet or Hungarian paprika
    • oil for pan frying

    Rinse and dry chicken. In a bowl, cover chicken with buttermilk and marinate in the refrigerator overnight (or a few hours).

    Mix Artisan Flour, salt, pepper, cayenne and paprika in a bowl or plastic bag. Heat oil to hot in a heavy skillet. Drain chicken. Spread half the seasoned flour mix in a pie dish. Shake off excess buttermilk then dredge in seasoned flour. Dredge all the chicken, laying it on a sheet pan after coating. Before frying in oil, dredge again in seasoned flour and fry in hot oil for approximately two minutes per side or until red-gold color and chicken is cooked through. It has a beautiful color from the paprika. Drain on a wire rack in a warm oven to keep it crisp and drain the oil. Repeat until all chicken is cooked. Note: hot oil is needed for frying for a crispy coating.

    For a southern treat, serve with our Cornbread Waffles and Fresh Strawberry Preserves!

    © Pamela's Products, Inc.

Customer Reviews

Based on 2 reviews
Laura Darnell

can you use something other than buttermilk to marinate the chicken in? I have a dairy intolerance

Tim Cook

Are you really using 1/4 CUP of paprika, and 1/4 CUP of salt?