Nothing says "family friendly" like Chicken Tenders. My version has all the flavor and a lot less fat!
Ingredients
Chicken Tenders
12 chicken tenders (1 1/4 lbs)
2 cups buttermilk
2 large eggs, beaten
1 teaspoon kosher salt
black pepper, to taste
cayenne pepper to taste
1/2 cup seasoned breadcrumbs*
1/2 cup seasoned panko*
olive oil spray
Buttermilk Ranch Dressing
1 cup Hellman’s Mayo
1 cup buttermilk
1 packet of Hidden Valley Ranch buttermilk dressing
1/4 tsp cayenne
Directions
Chicken Tenders
Pour buttermilk in a bowl with lid. Add chicken fingers and cayenne pepper. All to soak in fridge for a minimum of 4 hours, up to overnight.
After soaking, take chicken out of buttermilk. Place eggs in a shallow bowl. In a second shallow bowl, combine the bread crumbs and panko. Dip chicken in the egg, then into the breadcrumb mixture and shake off excess and place on a large dish or cutting board. Spray both sides of the chicken generously with oil. Preheat air fryer to 400F.
In batches, cook the chicken 5 to 6 minutes on each side, turning halfway, until the chicken is cooked through and crispy and golden on the outside.
Buttermilk ranch Dressing
For the dressing, mix all ingredients into a jar with a lid or bowl.
