Chicken tenderloin is the name for a piece that is located under the chicken breast. These elongated pieces are very moist and tender, and they don’t require any cutting or handling before using.
In order to make them even more flavorful and tender, I marinated them in a mixture of buttermilk, spices and dried thyme for two hours. Frying them, after coating with flour, eggs and bread crumbs, gave them a tasty and crispy texture.
Served hot, with a sweet and spicy sauce on the side, and some steamed broccoli, created a light and tasty lunch. Try it and enjoy.
* Chicken breast strips can be used here as well, though the texture will be slightly drier.
* Sometimes chicken breast strips are sold under “chicken tenderloins”, and for the higher price of the tenderloins. You’ll be able to notice this easily, as the tenderloins are one piece, not cut.
* Buttermilk powder is a great ingredient to have at hand, as it can keep longer than fresh buttermilk. It is also used in baking.
Prep time: 20 minutes
Marinating time: 2 hours
Frying time: 20 minutes
1.13 lbs (510 grams) chicken tenderloins (see notes)
2 Tbs buttermilk powder
1/3 cup water
½ tsp salt
1 tsp sweet paprika powder
½ tsp garlic powder
½ tsp onion powder
1 tsp dried thyme leaves
½ cup flour
2 L eggs
1 tsp salt
¼ tsp freshly ground four peppers mix
½ cup Panko bread crumbs
½ cup plain bread crumbs
½ cup oil
For the sauce:
1 Tbs date syrup
2 Tbs maple syrup
1 Tbs Dijon mustard
½ tsp Sriracha hot sauce
1 tsp Korean Gochujan paste
1 tsp soy sauce
1 Tbs rice wine vinegar
Lemon wedges, steamed broccoli
1. Pat-dry the tenderloins with paper towels. In a flat container, mix the buttermilk, salt, spices, thyme and water. Place the tenderloins in the mixture, in one layer, cover and marinate for 2 hours in the fridge. Bring to room temperature before frying. Drain and discard the marinade.
2. Prepare three flat containers and place the flour in one, eggs, salt and pepper in the second, and bread crumbs in the third.
3. Pour the oil into a large frying pan, and place over medium-high heat.
4. Coat the tenderloins in the flour, shake to get rid of excess flour. Dip in the egg mix, and then in the bread crumbs mix.
5. Place in the pan, in one layer. Lower the heat to medium, and fry until golden brown on both sides. Place on paper towel, to absorb excess oil.
6. While the chicken is frying, mix all the ingredients for the sauce.
7. Serve warm, with the sauce on the side, lemon wedges and steamed broccoli.