Masa Breaded Chicken Tenders

We love chicken tenders.  They are a favorite around here, and I’m constantly playing with different types of breading, trying to find the best way to make crispy, crunchy baked tenders.  These are not baked.  I actually pan fried them in olive oil.  I never fry stuff.  Like EVER.  But it seemed the thing to do, as masa flour wasn’t really screaming “I will be crispy when baked!”  Well they were delicious.  I have no idea how many calories are in them, but whatever it is, they’re worth it.  Anybody who thinks that gluten free eating can’t be delicious has something else coming.

Ingredients:

low-fat buttermilk
masa flour
salt
pepper
olive oil
2 boneless, skinless chicken breasts

Directions:

Cut your chicken into strips.  Thick or thin as you want.  I got about 4 strips per breast.
Put in a container and cover with buttermilk.  Let marinate for at least half an hour.  I tossed mine in at lunch to cook for dinner.
When you’re ready to cook, add some olive oil to a large skillet.  Maybe…a quarter inch deep.  Heat over medium high.
In a pieplate pour out some masa flour.  Add a pinch of salt and pepper and stir around.  This is your dredge.
Grab a piece of chicken.  Shake off the excess buttermilk, then toss in your dredge.  Cover with the masa flour.
Shake off the excess masa flour and carefully lay in the oil.
Repeat with the rest of the tenders.
Turn the heat down to medium.
Cook until golden brown on one side (approximately 5 minutes?), then flip and cook the other side.
Drain on paper towels.  Enjoy!

Printable version.