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.
Notes:
* 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.
Makes: 4
Prep time: 20 minutes
Marinating time: 2 hours
Frying time: 20 minutes
Ingredients:
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
For coating:
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
For serving:
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.
Yummity-yum-yum! I’ve been reading about marinating chicken in buttermilk for decades but somehow have never given it a whirl. I make my own buttermilk, and have a good supply, so now is the time to try it out.
Crisply-fried chicken strips are a favorite around here, and they actually reheat pretty well from frozen, if you put them on a trivet within a heat source and don’t let the breading touch the surface of the heating unit.
I have my air fryer choice down to three now, so something like this would probably do well in that sort of appliance, at least for the second round.
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Thank you Judie, I’m glad you liked the recipe. Marinating chicken in buttermilk really does wonders. I’m sure it would work even better with your homemade buttermilk.
I’m also reheating breaded/fried chicken the way you’ve described it. 🙂
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I love that you used the dry buttermilk powder in this!
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Thank you Dorothy, I’m glad you liked the recipe. Buttermilk powder is a great alternative when fresh is not at hand. 🙂
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I always have a little round carton of it in my pantry, it really does come in handy.
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It can be used in so many recipes. 🙂
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Fabulous. I think these are the same as what’s called chicken tenders here, but I don’t like them because it’s hard to get the tendon out of them. But I love what you created. I’ve now used buttermilk, and also kefir, with great marinating results! But I do have buttermilk powder, and need to try that out!
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Thank you Mimi, I’m glad you liked the recipe. I’ve noticed that the tendons are not always as stringy and noticeable, so most times I don’t bother with removing them.
Buttermilk powder is a good alternative when fresh is not at hand. I also love adding it to yeast dough. 🙂
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A chunky chicken Milanese!
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lol that’s a great way to describe it! 🙂
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I absolutely love crispy chicken tenders and make them quite often. Next time I’ll make them with your sauce though, it sounds delicious 👌
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Thank you Myra, I’m glad you liked the recipe. I usually serve the tenders with nothing but lemon, but wanted something else for a change. The sauce worked so well here. Definitely a keeper! 🙂
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Everyone likes chicken fingers – I especially like your sauce. Gochujang always gets my interest. Probably 35 years ago I first fried chicken that had been soaked in buttermilk. Delicious and this couple was always asked to bring the chicken to the annual homeowners meeting.
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You’re so right Judy, these are always so popular, and now wonder why, as they are so very delicious!
I have you to thank for, for introducing Gochujang in your posts. It is such a tasty paste and now I use it often. 🙂
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When I make them again I will use your sauce 🙂
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It was so tasty. I hope you’ll enjoy it. 🙂
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Besides this recipe what are some ways you use date syrup?
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I love it in baking, or for topping pancakes, but it’s also great in savory dishes. One of my favorites, which I make often, is this recipe for roasted chicken thighs:
https://ronitpenso.wordpress.com/2014/03/29/balsamic-vinegar-and-date-syrup-roasted-chicken/
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By the way, I tried commenting on your post today, but it kept rejecting my comment. Not sure what happened.
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I have no idea as you always have been able to comment. Sorry for sending so many posts this week – I have too much time on my hands! There’s no comment in spam from you and I have other comments from people – who is to say when it comes to WordPress 🙂
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I just looked at my post and it asked for email address and name before comment could be posted. I didn’t ask for that info – not sure what WP is doing to my blog!!!
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It asked for it, then rejected my comment. But now it works as it used to. At least that! 🙂
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I just tried again, and it worked! Not sure what happened before. 🙂
As for many posts, it’s always a pleasure to read them! 🙂
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Oops I didn’t make the fried chicken, a neighbor did!
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lol A good neighbor to have! 🙂
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These chicken tenders look great! I have used buttermilk in the past and they really tenderize the chicken well.How interesting that you have used buttermilk powder. I should keep a look out for that.
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Thank you Shy, I’m glad you liked the recipe. Buttermilk powder is great to have, as it keeps longer than fresh, and can be used in so many ways. 🙂
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You have made me hungry, Ronit! I use my homemade soy buttermilk for marinating and cornmeal instead of Panko, but other than that, it’s a great recipe.
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Thank you Dolly, I”m glad you liked the recipe. I’m very fond of cornmeal in such coating mixtures.
I’ll give soy buttermilk a try, for a kosher version. It will be perfect for Hanukkah! 🙂
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For Chanukkah I make a huge batch of it, as I use it in all my latkes, but the standard potato ones.
You are very welcome, dear Ronit!
Hag Chanukkah Sameach!
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חנוכה שמח to you too! 🙂
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My grandchildren love these, Lily calls it my KFC chicken…lol…Love the ingredients in the sauce gochujang is our new favourite ingredient. I always use buttermilk but wasn’t aware you can get it dried so will check that out ..Fried chicken is a lovely treat they look delicious, Ronit 🙂 x
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Thank you Carol, this type of dish is indeed popular with all ages.
Gochujan is a new favorite of mine as well, and by now I use if often in such dipping sauces.
Buttermilk powder is a great ingredient to have at hand. I hope you’ll be able to find it. 🙂
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I have however the postage is twice the cost of the product(nothing new) but I refuse to pay it so will keep looking 🙂
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You’re absolutely right!
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Sorry for my silly question but…what is buttermilk? Whole milk?
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Not silly at all! Originally, buttermilk was the leftover liquid after churning butter. Nowadays, it is produced on its own. It’s basically a type of milk beverage, that is quite thick and fairly acidic. It is often used in cooking or baking.
If you can’t get it, you could mix a teaspoon of plain vinegar in a cup of whole milk, and let it sour for a few minutes at room temperature.
Hope it helps. 🙂
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Thank you Ronit. That is what in Italy we call Latticello. However it is not easily found here if not at very specialized shops selling stuff from other Countries. For the process you explained in your recipe we mostly use acid yogourt.
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Yogurt is definitely a good alternative. However, I would suggest to dilute it with water, as otherwise it can be too acidic for the marinade.
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They look really good .Buttermilk powder is a nice addition to have, never knew about it!
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Thank you Nisha, I’m glad you liked the recipe. Buttermilk powder has many uses. Worth looking for! 🙂
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A delicious part of chicken!
Here these tenderloins are also called «chicken mini fillets»!
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It is indeed, and “chicken mini fillets” is a perfect term for describing it. 🙂
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What a delicious recipe Ronit. I am drooling
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Thank you Tina, I’m glad you liked the dish. It was very tasty. 🙂
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They look super tasty and tender! 🙂
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Thank you Francoise, I’m glad you liked the recipe. The combination of tender inside and crispy outside is amazing. 🙂
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Hi Ronit, over here we call the chicken tenderloin kycklinginnerfilé or chicken inner fillet. It’s popular here in Asian dishes and fried up as well. But, not in the American style like your recipe. I’m going to be making some of these.
Also, I would have never thought of using those Rubbermaid type organizers as dipping and coating trays. What a perfect idea and as I have some gathering dust in our storage room. Thanks for sharing and stay safe over your way.
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Thank you Ron, I’m glad you liked the post and found it helpful. These containers are so great for keeping the work space clean during the messy breading process.
It was interesting to learn about the use of this piece in Sweden. Asian twist on it is always a good idea. I’ll search it out soon. Best regards, and stay warm! 🙂
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Looks delicious! Ever try costing anything with ground up pork rinds? Give it a try. Very yummy.
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Thank you Blaine, I’m glad you liked the recipe. I haven’t tried ground pork rinds for coating yet. It sounds interesting. Do you use them on their own, or combined with bread crumbs?
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On their own. My wife eats a low carb diet and she makes them. She rinses the chicken, seasons it and the ground up pork rinds with some Tony Chacere’s, presses the pork rinds onto the chicken and oven bakes it. We use the Sam’s store brand pork rinds, which are only $5.98 in the store. No idea why they’re $15.72 in this online link. https://membermarks.com/products/members-mark-original-fried-pork-rinds-16-oz
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Thank you for the detailed answer. Sounds good! I’ll look for these ingredients and give it a try. 🙂
p.s. the difference between online and at store prices is overwhelming may times. Good to know what’s the real price range.
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My favourite food!!
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Good taste! 🙂
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Thank you 😊
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Oooh! This must be really good with the sweet and spicy sauce! My kids will love this. I will have to try it roasted.
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Thank you Preethi, I’m glad you liked the recipe. I hope you’ll enjoy it. 🙂
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Now these are definitely grown up chicken fingers and I’m loving that spicy sauce.
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Thank you Karen, that’s a great way to describe this dish! 🙂
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I’ve been looking for a perfect chicken tenders recipe for a while! These look great~~ I love your blog, recipes, and I’ll continue to support you 🙂 Please have a look at my new website too, thanks!!
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Thank you, I’m glad you liked the recipe and my blog. I’ll check out yours soon. 🙂
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Always a good choice
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Agree! 🙂
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