Buttermilk Chicken Tenders with Seeded Crust
Servings
4
Servings
4
Ingredients
Chicken
Breading Mixture
Instructions
  1. In a large bowl big enough to hold all of the chicken, whisk together seasonings & buttermilk. Add chicken tenders to marinade, stirring until coated. Cover & refrigerate for at least an hour or up to 4 hours.
  2. In a food processor, pulse seeds with flour for a few seconds. Don’t grind as you still want seeds to be visible. Remove from processor & stir in minced rosemary if using. Place flour on waxed paper. Remove chicken from marinade & dredge in flour mixture. Place on a cookie sheet & refrigerate 30 minutes.
  3. Preheat oven to 350 F. Melt coconut oil in a saute pan over medium-high heat. Brown chicken on both sides. Do not over crowd, rather fry in small batches. When golden brown but not overcooked, place on a baking sheet & bake in oven for 5 minutes or so to finish cooking.
Recipe Notes
  • If you don’t have buttermilk on hand, substitute plain yogurt or milk to which a small amount of lemon juice or vinegar has been added. (1 teaspoon per cup of milk).
  • Recipe can be made using thighs, breast or legs — whatever you prefer.