All Things Adrienne with Adrienne Houghton


All Things Adrienne with Adrienne Houghton


Love That Girl

Culture Kitchen 107 Food Images


Chef Bren puts her cultural spin on finger food favorites like crispy chicken tenders.


  • Buttermilk Mixture Ingredients
  • 2 cups Buttermilk
  • Kosher salt
  • ½ teaspoon cayenne pepper
  • 1 ½ teaspoons ground cinnamon
  • 1 pound chicken tenders, cut in half
  • .
  • Flour Ingredients
  • 2 cups all purpose flour
  • ½ teaspoon baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon white pepper
  • ½ -1 teaspoon Kosher salt
  • .
  • For Assembling
  • Whipped butter
  • Tomato chutney
  • 1 large green tomato, thinly sliced
  • Coffee Maple Bourbon syrup


In a large bowl add the buttermilk and flavor with salt, cayenne pepper, and cinnamon and whisk to combine. Add the chicken tenders to the buttermilk mixture and let sit and tenderize for about 2 hours in the fridge. While chicken is tenderizing, make the flour mixture. Add all dry ingredients together in a large working bowl until thoroughly combined. Remove the pieces of chicken tender from the buttermilk and dredge them one at a time into the dry mixture, making sure to coat them completely. Transfer and evenly place them onto a baking sheet. You don’t want the tenders to lose too much liquid between transfers. This helps form the crunchy bits! Heat your frying oil to 350 degrees and once it gets up to temperature, submerge the pieces of chicken into the oil and fry until golden and crispy all around, about 6-7 minutes depending on the size of the tender. Make sure the chicken is cooked to 165 degrees internally. Using tongs, remove the fried chicken to a plate with a paper towel to drain excess oil. Build your buttermilk biscuits. Spread some butter on the inside of your biscuit and stack your chicken as you desire with tomato chutney and sliced green tomatoes. Drizzle your chicken, biscuit or both with coffee maple bourbon syrup.