Ingredients for chicken tenders
1 cup buttermilk
Salt and pepper (Optional)
1 1⁄2cups breadcrumbs
2tablespoons olive oil
1 teaspoon vanilla (optional)
Note: allow at least 5 hour to marinate tenders.
Pound chicken tenderloin with a meat mallet (flat side) until thin.
Mix buttermilk, salt, pepper in a bowl; place chicken straps in bowl cover with plastic wrap. Put mixture in refrigerator for at least 5 hours or overnight. (This is to ensure tender juicy chicken)
Take Tenders out of milk mixture. Use a paper towel to dry tenders.
Whip eggs with fork until fluffy.
Place chicken in egg mix.
Coat each tenderloin with bread crumbs or panko.
Heat pan over med/high heat and add butter and olive oil.
When pan is heated fry each chicken tenderloin until golden brown.
Note: Because chicken has been tenderized to a thin piece cooking will be faster than usual. Look for a golden color.
Oil waffle maker.
Add dry ingredients together in a large bowl.
In a separate bowl, mix together the egg yolks, milk, oil, and vanilla, stir slightly.
Add to dry ingredients and mix well.
Cook in waffle iron on medium-high heat for around 5-10 minutes.