Kefir Fried Chicken Tenders

Southern cooks have marinated chicken in buttermilk for generations to tenderize it, and kefir does the job even better because its lactic acid content and slightly higher acidity break down the proteins further while adding a full spectrum of live cultures. What comes out of the pan is shatteringly crisp outside and impossibly juicy inside. If frying isn’t your thing, our Koji Marinated Grilled Chicken gets a similar tenderizing effect on the grill.

Ingredients

• 1 1/2 lbs chicken tenders
• 1 1/2 cups plain kefir
• 1 tsp hot sauce
• 1 tsp salt, divided
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• Neutral oil for frying

Instructions

1. Combine kefir, hot sauce, and 1/2 tsp salt in a bowl. Add chicken tenders, submerge fully, cover, and refrigerate at least 4 hours or overnight.
2. Whisk flour, cornstarch, paprika, garlic powder, pepper, cayenne, and remaining 1/2 tsp salt in a shallow dish.
3. Heat 2 inches of oil in a heavy pot to 350°F.
4. Lift each tender from the kefir, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere.
5. Fry tenders in batches 4-5 minutes per side until deep golden and internal temperature reaches 165°F.
6. Drain on a wire rack and serve hot.

Nutrition Facts (per serving)

Fried chicken with a slightly better excuse. Serve it alongside Yogurt-Marinated Chicken with Herb Salad for a lighter follow-up meal.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.