Southern-style Buttermilk Oven Fried Chicken Tenderloins

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4 servings

“This is our interpretation of a Southern classic with a healthy twist,” explains Ericlee Reed, campus executive chef with Sodexo at Georgia Institute of Technology. A healthy take on Southern fried chicken, this dish offers all the flavor of the comfort food favorite without the calories. After being marinated in buttermilk, panko breadcrumbs provide the chicken tenders with a crispy texture, while baking the tenderloins locks in moisture and is a healthy alternative to frying. 

Ingredients

Buttermilk Marinade (recipe follows)
4 oz. raw chicken tenderloins
1 1/8 oz. egg whites
1/8 oz. Dijon mustard
1 1/8 oz. panko breadcrumbs
1/8 oz. paprika
1/8 oz. garlic powder
1/8 oz. onion powder

Buttermilk Marinade
1 qt. buttermilk
1 1/8 oz. kosher salt
1/8 oz. paprika
1/8 oz. garlic powder
1/8 oz. onion powder

Steps
1. Combine all ingredients. 

Steps

  1. Preheat convection oven to 350°F.
  2. Prepare marinade; marinate chicken tenderloins for 1 hour.
  3. Remove chicken from marinade and drain well.
  4. In small bowl, mix together egg whites and mustard.
  5. Dredge chicken in egg mixture; coat evenly and well.
  6. In another bowl, combine breadcrumbs, paprika, garlic and onion powders and mix well.
  7. Toss chicken in breadcrumb mixture; shake off excess crumbs.
  8. Bake chicken on sprayed sheet pans until chicken is golden brown and internal temperature is at least 165°F.
  9. Serve immediately. 
Source: Georgia Institute of Technology (Sodexo), Atlanta

More From FoodService Director

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

Ideas and Innovation
hc dining large

When students at the University of Pennsylvania in Philadelphia return from summer break in August, they will be greeted with a revamped dining option located in the university’s Hill College House. Along with having air conditioning for the first time ever, the updated 300-seat eatery will include expanded hours, flexible menu offerings and a new method of managing waste. Here’s an inside look.

Expanded options

Hill House’s new dining hall will feature several self-contained stations, including a Mongolian grill, a pizza and pasta concept called The Grotto, a chefs’ table, a...

FSD Resources