We love chicken tenders. They are a favorite around here, and I’m constantly playing with different types of breading, trying to find the best way to make crispy, crunchy baked tenders. These are not baked. I actually pan fried them in olive oil. I never fry stuff. Like EVER. But it seemed the thing to do, as masa flour wasn’t really screaming “I will be crispy when baked!” Well they were delicious. I have no idea how many calories are in them, but whatever it is, they’re worth it. Anybody who thinks that gluten free eating can’t be delicious has something else coming.
- low-fat buttermilk
- masa flour
- olive oil
- 2 boneless, skinless chicken breasts
- Cut your chicken into strips. Thick or thin as you want. I got about 4 strips per breast.
- Put in a container and cover with buttermilk. Let marinate for at least half an hour. I tossed mine in at lunch to cook for dinner.
- When you’re ready to cook, add some olive oil to a large skillet. Maybe…a quarter inch deep. Heat over medium high.
- In a pieplate pour out some masa flour. Add a pinch of salt and pepper and stir around. This is your dredge.
- Grab a piece of chicken. Shake off the excess buttermilk, then toss in your dredge. Cover with the masa flour.
- Shake off the excess masa flour and carefully lay in the oil.
- Repeat with the rest of the tenders.
- Turn the heat down to medium.
- Cook until golden brown on one side (approximately 5 minutes?), then flip and cook the other side.
- Drain on paper towels. Enjoy!