SAN DIEGO (CBS 8) - This recipe can be used for grilled chicken, or you can cut the chicken into strips, add breading and fry or bake for chicken tenders. Enjoy!
3 to 4 chicken breasts, skinless, boneless
1 1/2 cups fresh buttermilk*
1/4 cup Dijon mustard or French's yellow mustard
2 tbsp. extra virgin olive oil
1 packet of Good Season Italian dressing
1 tbsp. brown sugar
1/2 tsp. fresh ground black pepper
Dash of Frank's Hot Sauce
Place chicken breast in a gallon-sized Ziploc bag, close and lay flat. Then, using a rolling pen gently pound to flatten the thickest part of the breast. Set aside while preparing the marinade.
In a small mixing bowl place remaining ingredients and use a wire whisk to combine completely. Pour marinade over chicken, close bag and massage marinade into chicken breasts. Place in fridge for a minimum of two hours (or overnight). Grill whole breasts, or cut into strips, and add breading for chicken tenders and fry or bake.
*Or substitute 1 cup of whole milk for buttermilk.
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