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Gallery Grilled Buttermilk Chicken Tenders with Dipping Sauces Credit: David Malosh Recipe Summary prep: 40 mins total: 12 hrs 40 mins Servings: 4
Ingredients Ingredient Checklist 1 1/4 pounds chicken tenders (10 to 12), or cutlets sliced lengthwise into 1-inch strips Kosher salt and freshly ground pepper 1 1/2 cups buttermilk 4 scallions, white parts only, halved lengthwise and smashed (light- and dark- green tops reserved for Buttermilk-Scallion Ranch Dipping Sauce) 6 slices bacon (about 8 ounces), preferably center-cut, halved lengthwise (optional) Vegetable oil, for brushing Cocktail tomatoes and mini cucumber spears, for serving Buttermilk-Scallion Ranch and Spicy Romesco Dipping Sauces, for serving
Cook’s Notes If you’re using wooden skewers, soak them in water for 30 minutes before threading the chicken onto them so they don’t catch fire on the grill. The dipping sauces can also be served with crudités like carrot and celery sticks or used to dress salads
Gallery Grilled Buttermilk Chicken Tenders with Dipping Sauces Credit: David Malosh
Recipe Summary prep: 40 mins total: 12 hrs 40 mins Servings: 4
Gallery
Grilled Buttermilk Chicken Tenders with Dipping Sauces Credit: David Malosh
Grilled Buttermilk Chicken Tenders with Dipping Sauces
Credit: David Malosh
Grilled Buttermilk Chicken Tenders with Dipping Sauces
Recipe Summary prep: 40 mins total: 12 hrs 40 mins Servings: 4
Recipe Summary
prep: 40 mins total: 12 hrs 40 mins
Servings: 4
prep: 40 mins
total: 12 hrs 40 mins
prep:
40 mins
total:
12 hrs 40 mins
Servings: 4
4
Ingredients
Ingredients
- 1 1/4 pounds chicken tenders (10 to 12), or cutlets sliced lengthwise into 1-inch strips Kosher salt and freshly ground pepper 1 1/2 cups buttermilk 4 scallions, white parts only, halved lengthwise and smashed (light- and dark- green tops reserved for Buttermilk-Scallion Ranch Dipping Sauce) 6 slices bacon (about 8 ounces), preferably center-cut, halved lengthwise (optional) Vegetable oil, for brushing Cocktail tomatoes and mini cucumber spears, for serving Buttermilk-Scallion Ranch and Spicy Romesco Dipping Sauces, for serving
Directions
In a bowl or resealable plastic bag, season chicken with salt and pepper. Add buttermilk and scallions, massaging to evenly coat chicken. Refrigerate at least 12 hours and up to 1 day.
Drain chicken; discard scallions. Wrap each tender with a strip of bacon and thread onto skewers, being sure to skewer bacon at top and bottom of each strip.
Preheat a grill for direct-heat cooking over medium. Brush grates with oil. Add chicken, cover, and cook, turning skewers a few times, until bacon is crisp and chicken is just cooked through, 8 to 10 minutes. Serve with tomatoes, cucumbers, and dipping sauces.
Cook’s Notes If you’re using wooden skewers, soak them in water for 30 minutes before threading the chicken onto them so they don’t catch fire on the grill. The dipping sauces can also be served with crudités like carrot and celery sticks or used to dress salads
Cook’s Notes
If you’re using wooden skewers, soak them in water for 30 minutes before threading the chicken onto them so they don’t catch fire on the grill. The dipping sauces can also be served with crudités like carrot and celery sticks or used to dress salads
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All Reviews for Grilled Buttermilk Chicken Tenders with Dipping Sauces
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Buttermilk Chicken Tenders with Dipping Sauces
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
