I've been working on this recipe for a couple of months, testing and retesting to make sure it was perfect. Funny, because it's really quite a simple recipe. Maybe I just loved them so much I had to keep remaking them. No matter what
Time to Make It: 30 minutes
Yield: Serves 4 to 6
Vegetable Oil for Frying
2 cups panko bread crumbs
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp cayenne pepper
3 tsp paprika
1 tsp salt
2 lb chicken tenders, trimmed
1 cup buttermilk
1. Cover the bottom of a large heavy skillet with about 1/2 inch of oil. Heat oil to 350 degrees (see cooking lesson below).
2. In a small dredging bowl combine panko bread crumbs with onion powder, garlic powder, oregano, basil, thyme, peppers, paprika, and salt. Small cake pans make great for dredging.
3. Pour the buttermilk into a small bowl.
4. Working one at a time, dip the chicken into buttermilk and then into bread crumbs to coat. Place carefully into the hot oil. Cook the chicken in batches as the skillet shouldn't get too crowded.
5. Cook for 2 to 3 minutes and then flip, cooking for an additional 2 to 3 minutes. Chicken should have a golden brown exterior and should be cooked all the way through.
6. Remove from skillet and drain on a paper towel-lined plate.
Pan Frying 101
Your oil should be right in the 350 degree area. You will have to adjust the heating element on your stovetop throughout the frying process in order to maintain this temperature. If you are working on a glass top cooking stove, remember that those elements take longer to cool, meaning your oil will also take longer to cool if you over heat it. Use a thermometer to maintain temperature.
To cool oil fast, add in cold oil Genius, huh?
When you add something into the oil to fry, it lowers the temperature of the oil. That means you may need time in between frying batches to get the oil back up to temperature. Frying too many items at a time can lower the temperature to a point that you don't get a nice crispy exterior and end up with a soggy, oily product, instead of a nice crispy one.
Remember, should a grease fire occur, cover the pan with a lid or dose it with baking soda. Never use water on a grease fire. You will get severely burned.