Paprika-Buttermilk Chicken Tenders

4.3(37)

by Rachael Ray·published 2016-11-18

Main Dish

Servings

6 servings

Total time

—

Calories / serving

1015 kcal

Ingredients (11)

serves

Instructions (3 steps)

01Combine the smoked paprika, granulated garlic and onion, and poultry seasoning in a small bowl. Season the tenders with salt and pepper. Add 1/2 the spices to the buttermilk in a shallow dish. Combine the remaining spices with the flour and poppy seeds, in a second dish.
02Heat the oil in a heavy pot over medium to medium-high heat, about 350 degrees F.
03Using tongs dip chicken in the buttermilk, then the flour and repeat. Add the breaded tenders to the hot oil; do not crowd the pan. Cook the fingers in batches to a deep golden color, about 8 minutes per batch. Drain on a wire rack over paper towels. Serve warm or at room temperature with wedges of lemon to squeeze on top.

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Not rich — missing servings, total time, or calories.