Crispy Chicken Tenders Recipe #DareToCarbonell
  • 1 pound chicken tenders
  • buttermilk
  • 1 cup panko bread crumbs
  • ⅓ cup whole wheat flour
  • salt
  • 1.5 oz of Lundberg Sante Fe Barbecue Rice Chips, crushed
  • ½ t garlic powder
  • 1 T herb de poulet
  • Carbonell Extra Virgin olive oil
  1. Put the chicken tenders in a bowl with a lid
  2. Pour the buttermilk until it covers the chicken
  3. Add the garlic, herb de poulet, and a pinch or two of salt
  4. Shake the container to mix and refrigerate for 3 hours.
  5. Combine the chips, flour, and panko in a shallow pan
  6. Coat each piece of chicken on both sides with the crumbed mixture and place on a plate side by side
  7. Refrigerate for an hour.
  8. Heat the oil in an iron skillet on a medium setting. It should be about 1 inch.
  9. Add the chicken one piece at a time to the pan
  10. Fry each side of the chicken for about 3 minutes or until golden brown
  11. Drain on paper towels and serve.
Recipe by Makobi Scribe at