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Cut and Soak Texas Tenders

Back at the restaurant, Karmel creates large, adult-sized chicken strips (which are larger than standard tenders of a chicken) by cutting a boneless, skinless chicken breast into thirds. She dubs these "Texas tenders."

Karmel recommends soaking the chicken pieces in a buttermilk brine in the fridge for a few hours to tenderize and season the chicken.

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