Stir together the flour, pepper, garlic powder, smoked paprika, and baking powder.Heat the oil over medium high heat (about 350☏ to 375☏).Seal the bag and refrigerate for overnight, or at least 2 hours. Place the chicken tenders in a larger ziploc bag with the rest of the marinade.You will use this later for the breading. Set aside 3 tablespoons of the marinade and refrigerate.

To make the marinade, mix the half and half, vinegar, cayenne, garlic powder, and smoked paprika.One of these days I will write down exactly what I did and get it posted here so that you can try it too. I actually made a spicy honey mustard for Joe, which was delicious. Then you serve the chicken with Easy Baked Fries (or maybe some Creamy Low Sodium Mashed Potatoes ☺). Then you just deep fry them in batches until they are golden brown (5 ish minutes in 350☏ oil). I usually do this in smaller batches as I fry, but that is up to you. Then you just pull the chicken from the marinade one at a time, dredge in the flour mixture and set aside on a baking sheet or a plate. When the tenders are fried, those little chunks turn into crispy little pockets of delicious. This creates little chunks in the coating that stick to the chicken. Start with flour and spices and stir in some of the reserved marinade. Why whipping cream instead of milk? Because it is very thick, and we will want that for the flour coating (you’ll see).Īfter the chicken has marinated for several hours and you are ready to fry, you mix up the flour coating. Because buttermilk is pretty high in sodium, we skip it in this recipe and replace it with a mix of whipping cream and vinegar. You have probably tried fried chicken recipes where you marinate or coat the chicken in buttermilk. But for the occasional treat? Yes, please! As I have gotten older, my tastes (and diet) have changed, so it is not something that we eat with much frequency. I remember asking my mom for fried chicken and mashed potatoes (and don’t forget her awesome white gravy!) for my birthday dinner. My favorite food when I was little was fried chicken. They are crispy on the outside and pack a ton of flavor, so you won’t even miss the salt. You are going to love these low sodium “buttermilk” fried chicken tenders.

How much salt in fried chicken dredge