BUTTERMILK OVEN BAKED CHICKEN TENDERS ENJOY DAN:

                BUTTERMILK OVEN BAKED CHICKEN TENDERS by CHEF DAN:

Serves 4

INGREDIENTS:

MARINATE:

1-1/2-pounds chicken breast cut into lengthwise 1 inch strips

2 cups buttermilk

1 teaspoon sea salt

1/4-teaspoon cayenne powder

1/4- teaspoon berbere powder

1/2-teaspoon garlic powder

1/2-teaspoon smoked paprika

1 teaspoon Cajun seasoning

BREADING:

1-1/2tablespoon all purpose flour

2 tablespoons cornmeal

1 teaspoon sea salt

3/4-teaspoon black pepper

3/4-teaspoon garlic powder

3/4-teaspoon smoked paprika

1-1/2-teaspoon baking powder

3 tablespoon buttermilk

DIRECTIONS:  (PRE-HEAT OVEN TO 400 DEGREES)

1.   Combine chicken tenders with all of the marinate ingredients in a zip lock bag.

2.   Place in a bowl and refrigerate overnight or for at least 4 hours.

3.   Make the breading by adding all the dry ingredients in a bowl mixing well.

4.   Add buttermilk and whisk to incorporate.

5.   Line a baking sheet lined with aluminum foil.

6.   Remove chicken tenders from the marinate and toss in flour mixture.

7.   Making sure mixture completely covering each tender

8.   Place on baking sheet in pre-heated oven and bake for about 15 to 20 minutes, or until nice and crispy.

ENJOY DAN:                                                     BON-APPETITE!!