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The Pioneer Woman Chicken Tenders Recipe

The Pioneer Woman Chicken Tenders Recipe is out of this world amazing! My family raved and raved about these moist, delicious chicken strips. My husband and boys were already asking me to make these again before dinner was even over.

The Pioneer Woman Chicken Tenders Recipe is out of this world amazing!

First, You start with a few ingredients – chicken strips and buttermilk. Place in a bowl and let them sit in the fridge for 15-20 minutes or longer.

The Pioneer Woman Chicken Tenders Recipe is out of this world amazing!

Second, you add flour and seasoning together in a bowl and slowly stir in buttermilk to make some crumbles for the chicken tenders. Don’t skip this part because it s what’s makes these chicken tenders so good!

The Pioneer Woman Chicken Tenders Recipe is out of this world amazing!

Next, Roll the chicken strips in the flour mixture and place on a plate. Heat your oil in a skillet and once ready place the chicken tenders in oil carefully and fry on each side.

The Pioneer Woman Chicken Tenders Recipe is out of this world amazing!

Serve these wonderful The Pioneer Woman Chicken Tenders Recipe with your favorite sides like Macaroni and Cheese or Potato Foil Packets.

The Pioneer Woman Chicken Tenders Recipe is out of this world amazing!

We hope you enjoy  The Pioneer Woman Chicken Tenders as much as we do!  They are always a crowd pleaser at our house.

Pioneer Woman Chicken Tenders Recipe

The Pioneer Woman Chicken Tenders Recipe is out of this world amazing! 
Print Recipe
Prep Time:30 mins
Cook Time:3 mins
Total Time:33 mins

Ingredients

  • 1 package Chicken Breasts Cut Into strips - 2 lbs. (or you can use chicken tenderloins)
  • 2 cups Buttermilk
  • 1-1/2 cup Flour
  • 2 - 3 Teaspoons Lawry's Seasoning Salt or Spices Of Your Choosing
  • Vegetable Oil

Instructions

  • Start by rinsing and drying your chicken strips.
  • Next, in a bowl submerge the chicken strips in 1 and 1/2 cups buttermilk for 15 to 20 minutes (or longer if you’d like).
  • In another bowl combine about 1 1/2 cups flour and 2 to 3 teaspoons of Lawry’s Seasoning Salt (or other seasonings if you prefer).
  • Mix this together well.
  • Next, add about 1/4 to 1/2 cup of buttermilk into the flour mixture and stir lightly with a fork as you add it.
  • Heat about 1 inch of vegetable oil in a large skillet over medium-low to medium heat.
  • Remove a few of the buttermilk-soaked strips and place them in the flour mixture, turning them over to coat them thoroughly.
  • Place them on a plate.
  • Continue coating chicken strips until they are all ready to cook.
  • When the oil is sufficiently heated, begin cooking the strips a few at a time.
  • Cook them for about a minute and a half or so on each side.
  • When golden and crispy, remove them to a paper towel-lined plate.
  • Serve with your favorite dipping sauce. Yum!
Servings: 6
Author: The Pioneer Woman
Cost: $5

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14 Comments

      1. Chicken Breasts are not called Tenders, by labeling regulations.

        Tenders and Strips are two different muscles (Strips are chicken breasts cut into strips, while tenders are the muscle between the strip and the rib cage).

  1. What temperature should the oil at before putting them in? Also, my breeding keeps falling off the chicken. Any suggestions on how to prevent this from happening?

  2. I’m not really sure what “one package of chicken breasts ~ strips or tenders” means. Could we get that in a real measurement like pounds or ounces?

  3. 5 stars
    I drizzled in 1/4 to 1/2 cup buttermilk into the flour, stirring lightly with a fork as I drizzled.
    I also used Tony Cacheres seasoning instead Lawry’s. Tastes great.

  4. Not sure what the texture is suppose to be for the breaded part – and when adding the buttermilk to the flour
    Thank you

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