Chicken Tenders
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Gluten-Free Egg-Free Soy-Free Nut-Free Peanut-Free Corn-Free Sugar-Free

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.

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Laura Darnell 08/239/2016 08/27/2016
can you use something other than buttermilk to marinate the chicken in? I have a dairy intolerance
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Tim Cook 10/302/2014 10/30/2014
Are you really using 1/4 CUP of paprika, and 1/4 CUP of salt?
    • Hi Tim - The recipe has been changed to reflect 2T salt and 4T Paprika. As tastes vary greatly from person to person, we invite folks to use more or less seasoning at their personal discretion. Denise, Customer Service
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