Adapted from Iowa Girl Eats
1 lb. chicken breasts, cut into 1" strips
1 cup low-fat buttermilk
1 cup cups bread crumbs
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp sugar
1/8 tsp cayenne pepper
Everything Sauce Ingredients
2 Tbsp butter
2 Tbsp flour
1 jalapeño, seeds and ribs removed, diced
3/4 cup milk
½ tsp basil
2 garlic cloves, minced
1 tsp lemon juice
Salt and pepper to taste
1. Pour buttermilk into freezer bag with chicken strips; refrigerate
for 15 minutes.
2. Prepare Everything Sauce: Melt butter in a saucepan
over medium-low heat; stir in flour and cook for about 1 minute – mixture will
be crumbly. Add diced jalapeño, and cook 3-4 minutes until pepper is tender.
Pour in milk, whisk until smooth and sauce begins to thicken, about 2-3
minutes. Combine jalapeño mix and remaining sauce ingredients using an immersion
blender or food processor. Place in refrigerator to chill.
3. Prepare breading station: Combine breadcrumbs, salt,
pepper, garlic powder, onion powder, sugar, paprika, and cayenne pepper in an
8x8 baking dish. Cover a small baking sheet or plate with tin foil; this will
not be the pan you bake the chicken tenders on.
4. Once chicken has marinated, shake excess buttermilk
off each piece of chicken and coat in seasoned bread crumbs; place on prepared
foil-lined plate. Once all of the chicken is coated, refrigerate for 10-15
minutes which will help set the breading.
5. Preheat oven to 400. Line a rimmed baking tray with
parchment paper (do not use foil because the chicken will stick to it). Bake
chicken 10 minutes until golden, then flip and bake another 5 minutes.
For added crispiness, broil 1-2 minutes per side.