Get ready to experience a mouthwatering explosion of flavors that combines the crispy, golden perfection of Southern fried chicken with the rich, nutty sweetness of praline. These chicken tenders are not just a meal; they're a culinary adventure that transforms an ordinary dinner into an extraordinary feast. Imagine biting into a perfectly crisp, pecan-crusted tender that's simultaneously crunchy, sweet, and savory – a true Southern delicacy that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 1 lb chicken tenders
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup crushed pecans
- 1/4 cup brown sugar
- 1 tsp paprika
- Salt and pepper to taste
- Oil for frying
Instructions
- In a large bowl, combine buttermilk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add chicken tenders and marinate for 15 minutes at room temperature.
- In a separate shallow dish, mix all-purpose flour, crushed pecans, brown sugar, paprika, additional salt, and pepper to create the coating mixture.
- Remove chicken tenders from buttermilk, allowing excess to drip off. Dredge each tender completely in the pecan-flour mixture, pressing gently to ensure the coating adheres well.
- Heat vegetable oil in a large cast-iron skillet or deep fryer to 350°F (175°C). The oil should be about 1-2 inches deep.
- Carefully place coated chicken tenders into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken tenders from oil and place on a wire rack or paper towel-lined plate to drain excess oil. Let rest for 2-3 minutes before serving.
- Optional: Drizzle with a light honey or maple glaze for extra sweetness, and garnish with additional chopped pecans.
Tips
- Marinating Magic: Let your chicken tenders soak in buttermilk for the full 15 minutes to ensure maximum tenderness and flavor absorption.
- Oil Temperature is Key: Use a thermometer to maintain a consistent 350°F. This ensures crispy, golden-brown coating without burning.
- Batch Frying: Don't overcrowd the pan. Fry in small batches to maintain oil temperature and ensure even cooking.
- Pecan Coating Trick: Press the pecan-flour mixture firmly onto the chicken to create a thick, even crust that won't fall off during frying.
- Drain Smartly: Use a wire rack instead of paper towels to prevent the bottom of the tenders from getting soggy.
- Temperature Check: Always use a meat thermometer to confirm the internal temperature reaches 165°F for safe consumption.
- Serving Suggestion: For an extra touch of indulgence, drizzle with a light honey or maple glaze and sprinkle with additional chopped pecans just before serving.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 25g
Protein: 35g
Fat: 28g
Saturated Fat: 6g
Cholesterol: 110mg
