Food and Recipes Dinner Buttermilk Chicken Tenders with Roasted Potatoes and Green Beans Recipe 5.0 (1) 1 Review Cooking with buttermilk seems to make food taste better and adds a bit more tenderness; foods such as biscuits, cakes, and—especially—pan-fried chicken tenders. You will never settle for take out fried chicken and French fries again when you realize how easy, tasty, and inexpensive this recipe is. Marinate chicken tenders in seasoned buttermilk while you roast red potato wedges and other vegetables. Then simply dredge the chicken tenders through a little panko and cook in a scant amount of butter. Serve with the roasted vegetables for a delicious and much healthier take on a fast-food favorite. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on January 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Active Time: 25 mins Total Time: 55 mins Yield: Serves 4 (serving size: about 3 chicken tenders, 4 oz. potatoes, 2 oz. green beans) Ingredients 1 cup whole buttermilk 3 garlic cloves, pressed 1 1/2 teaspoons kosher salt, divided 1 teaspoon black pepper, divided 1 1/2 pounds chicken breast tenders (about 12) 1 pound small red potatoes, cut into 1/2-inch-thick wedges 1 (8-oz.) package haricots verts (thin French green beans) 2 medium shallots, sliced 4 tablespoons olive oil, divided 1 1/2 cups panko (Japanese-style breadcrumbs) 3 tablespoons chopped fresh flat-leaf parsley, divided 3 tablespoons salted butter, divided Directions Preheat oven to 425°F. Combine buttermilk, garlic, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper in a large ziplock plastic freezer bag; add chicken, seal bag, and toss to coat. Let stand at room temperature 30 minutes. Combine potatoes, haricots verts, and shallots in a large rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and sprinkle with remaining 1/2 teaspoon each of salt and pepper. Stir to coat, and spread in a single layer. Bake in preheated oven until potatoes and haricots verts are browned and tender, about 20 minutes, stirring once after 15 minutes. Combine panko and 2 tablespoons of the parsley in a shallow bowl. Remove chicken from plastic bag, discarding any mixture in bag. Dredge chicken tenders in panko mixture, pressing to adhere. Heat 1 tablespoon of the oil and 1 1/2 tablespoons of the butter in a large skillet over medium. Add half of chicken; cook until golden brown and done, 3 to 4 minutes per side. Remove to a serving platter; wipe pan, and repeat with remaining 1 tablespoon oil, 1 1/2 tablespoons butter, and half of chicken. Serve chicken with potatoes and haricots verts. Top chicken and vegetables with remaining 1 tablespoon parsley. Rate it Print