While working on the ultimate fried chicken recipe, we received a generous donation of 30 pounds of chicken breasts for our Tuesday night Party for the Hungry in Stroudsburg.  Isn’t God good?  This gave me the amazing opportunity to tweak the recipe.  While this is a chicken tender recipe, it may actually work well for fried chicken.  I have an even healthier application for gluten-free oven-baked tenders, which I haven’t had a chance to make in a while.  I will try it out again and post that recipe at another time.  As this was made in bulk, this recipe is for a large family size package of breasts.

For the marinade, you will need the breasts sliced into strips.  Marinate the chicken for at least six hours, preferably overnight.  If you don’t have buttermilk available, mix a tablespoon of white vinegar to every cup of milk, then let it sit for at least five minutes.

Marinate

2 cups of buttermilk

2 tsps salt

1 tsp black pepper

1 tsp paprika

½ tsp white pepper

¼ tsp cayenne pepper

¼ tsp dried rosemary

¼ tsp dried thyme

¼ tsp dried marjoram

¼ tsp dried oregano

¼ tsp dried sage

In preparation for the frying, set up your dredging station.  What makes these strips so crispy and good are the double dipping.

Breading Station

3 large eggs

1/3 cup milk

2 cups of flour

2 tbls all-purpose seasoning

½ tsp black pepper

½ tsp cayenne pepper (optional)

Combine the flour and seasonings.  Coat chicken pieces in flour mixture, dip in the eggs then dip in flour mixture again.  You are now ready to fry.  Use your preferred frying oil.  I use a combination of peanut and coconut oil.  Heat the oil to 350 degrees over medium heat.  Fry strips for 3-5 minutes per side.  Let dry (I use a rack over paper towels), then enjoy!