Rosa Style, Chicken Tenders
I love some good, home made chicken tenders & I know I'm not the only one. I remember the first time I learned how to make fried chicken (the right way) I felt like I won the lottery. Growing up in a Hispanic household it is very rare to get fried chicken this way, the only time we had these was at our local "Chicken Spot" like they call it where I'm from. I use this recipe on wings, tenderloins, drumsticks etc.. We like to eat these wrapped in flour tortilla or served with a side of fries.
Prep Time: 10 Mins.
Total Time: 26 Mins.
1 lb. tenderloins
1 tbsp. sofrito or Sazon Ranchero
1/2 tbsp. Adobo
1 tsp. Cayenne Pepper (or more if you like your tenders spicy)
Juice of 1 lemon, divided
1/2 tbsp. Oregano
2 eggs, Beaten
2 cups of flour
1 cup buttermilk
Salt & Pepper- To Taste
Canola Oil- Enough to fill a large frying pan
Wash tenderloins thoroughly with lemon juice, let soak in paper towels until dry.
Season with sofrito, adobo, cayenne pepper, oregano, ground pepper and lemon juice.
Set up your station with three medium bowls. One for the eggs, one for the buttermilk and one for the flour.
Season the flour with salt & pepper.
Fill your frying pan with oil, heat on medium high.
Begin by dipping a tenderloin in the egg mixture then the buttermilk mixture. Lastly, cover tenderloin with flour set aside on a plate. Repeat process for all tenderloins.
When oil is hot add tenderloins to the pan, fry 8 minutes on each side or until tenders reach an internal temperature of 165.
Remove tenders from pan and serve with a side of hot sauce of your choice.
1. Avoid flipping tenders as much as possible until flour is fully cooked on one side.
2. Using a meat thermometer helps keep your tenders in place until fully cooked.