I would never have made these completely Whole30 chicken tenders if we were not in a pandemic lock down.
I have had a couple successful Instacart deliveries. Last weeks sat “ordered” for five days before it was actually ‘shopped’ by someone. I kept getting messages that things were not available and would this substitution work. Most were things like onion salt instead of onion powder. Or the “share” size potato chips instead of a regular bag (cause its more chips that we need around here). I just clicked “yes to all” and found three things later I probably would have said no to.
One item was instead of buttermilk to make cornbread I got a tube of buttermilk biscuits. The kind you pop the tube and bake, those are still in the fridge. The other was a box of cornbread mix because they were out of cornmeal, that one I actually said yes to but it was before I knew I wasn’t getting the buttermilk. Third were two chicken breasts instead of chicken thighs.
I can’t really recall the last time I bought chicken breasts. But maybe because today I was thinking of my God-son who has a birthday next week and I was writing him a card I made chicken tenders. As-in-I-Deep-Fried-Them.
I have not made these things in easily 20 years, maybe 25. I used to only make them for my nieces and Godson. Granted back then I used wheat flour and corn oil. These were made with Arrowroot flour, cayenne in the breading and fried in olive oil. They were pretty darn good too.
That was just two breasts cut up. Leftovers will not be as good, but it was fun and “something” to do.