Southern-style Buttermilk Oven Fried Chicken Tenderloins

Source: Georgia Institute of Technology (Sodexo), Atlanta
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Main Ingredient: Chicken, Eggs
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.