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Buttermilk Fried Chicken Tenders Recipe

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3.9 from 15 reviews

Crispy and flavorful Buttermilk Fried Chicken Tenders marinated in spiced buttermilk, coated in a seasoned flour mixture, and fried to golden perfection. This recipe delivers tender, juicy chicken with a crunchy exterior, perfect for an easy dinner or snack.

Ingredients

For the Marinade

  • 2 pounds chicken tenderloins
  • 1 cup buttermilk
  • 1½ teaspoons salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika

For the Breading

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 heaping teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  • ¾ teaspoon garlic powder
  • ¾ teaspoon paprika
  • 3 tablespoons buttermilk

For Frying

  • 3 to 4 cups vegetable oil (for cooking)

Instructions

  1. Marinate the Chicken: In a large sealable bag, combine the chicken tenderloins with buttermilk, salt, cayenne pepper, garlic powder, and paprika. Seal the bag tightly and massage the chicken until evenly coated. Place the bag in a bowl to catch any leaks and refrigerate for at least 4 hours or up to 24 hours for best flavor and tenderness.
  2. Prepare the Breading: In a large bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and paprika until well blended. Add the 3 tablespoons of buttermilk and stir with a fork until the mixture forms even clumps. This will help create a textured coating on the chicken.
  3. Bread the Chicken Tenders: Line a baking sheet with aluminum foil for easy cleanup. Remove chicken tenders from the marinade a few at a time and toss them into the breading mixture. Press the chicken firmly to ensure the clumpy breading adheres well. Place the breaded tenders on the prepared baking sheet. This process is messy, so use one hand for the wet chicken and the other for breading.
  4. Heat the Oil for Frying: Line another baking sheet with several layers of paper towels and set it near the stove for draining. Add vegetable oil to a large, high-sided pot until it reaches about ¾-inch (2 cm) depth. Heat the oil over medium-high heat until it shimmers and reaches approximately 350°F (175°C). Test readiness by dropping a cube of bread into the oil; it should sizzle immediately.
  5. Fry the Chicken Tenders: Using tongs, carefully place several breaded chicken tenders in the hot oil without crowding the pot. Fry until golden brown on the bottom side, about 3-4 minutes, then flip and cook the other side until golden and cooked through, about another 3-4 minutes. Remove the tenders and place them on the paper towel-lined baking sheet to drain excess oil. Repeat in batches, adjusting heat as necessary to prevent burning.
  6. Serve: Serve the Buttermilk Fried Chicken Tenders hot for the best texture and flavor. They pair well with your favorite dipping sauces and sides.

Notes

  • Marinating the chicken overnight will yield the juiciest and most flavorful tenders.
  • Make sure not to overcrowd the frying pot to maintain oil temperature and achieve crispy coating.
  • Adjust oil temperature as needed; too hot will burn the breading, too cool will make it greasy.
  • Use a thermometer for accurate oil temperature to ensure perfect frying results.
  • Leftover tenders can be reheated in the oven to retain crispiness.

Find it online: https://dishcooks.com/buttermilk-fried-chicken-tenders-recipe/