Food & Cooking Recipes Appetizers Finger Food Recipes Grilled Buttermilk Chicken Tenders with Dipping Sauces Be the first to rate & review! By Greg Lofts Greg Lofts Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on April 11, 2021 Rate PRINT Share Close Photo: David Malosh Prep Time: 40 mins Total Time: 12 hrs 40 mins Servings: 4 Chicken tenders grill quickly—almost too quickly, resulting in dryness. But not with these skewers, which benefit from a buttermilk brine and a blanket of bacon. Serve them with a choice of two dipping sauces—a creamy ranch and a spicy romesco—that pair nicely with crudités, too. Ingredients 1 ¼ pounds chicken tenders (10 to 12), or cutlets sliced lengthwise into 1-inch strips Kosher salt and freshly ground pepper 1 ½ 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 Originally appeared: Martha Stewart Living, May 2021 Rate It PRINT