Chicken Tenders Thursday

For those of you who are not able to join us for lunch on campus today, we share with you, the recipe for this beloved lunchtime staple at Yale!

Hand-Breaded Chicken Tenders

Ingredients

• Chicken Tenderloins ~ 1 lb
• Buttermilk ~ 1 ¼ cup
• Kosher Salt ~ 3 tbsp
• All-Purpose Flour ~ 1 cup
• Cracker Meal (Fine) ~ 1 cup
• Panko Breadcrumbs ~ 3 tbsp
• Plain Breadcrumbs ~ 3 tbsp
• Ground Black Pepper ~ 1 1/2tsp

Method

1. Combine buttermilk and kosher salt in a large container.
2. Place chicken tenders into the salted buttermilk.
3. Refrigerate overnight.
4. On the following day, drain chicken tenders and set aside.
5. Combine flour, cracker meal, panko, breadcrumbs, and black pepper in a separate container.
6. Bread the tenders in the flour mixture, ensuring the tenders are evenly coated.
7. Shake off any excess.
8. Deep-fry chicken in batches in 325°F oil until tenders are golden brown and proper internal
9. temperature is reached (165°F); this should take about 4 minutes.
10. Remove from oil and allow to drain.