Buttermilk Fried Chicken Tenders
Ingredients
- 2 pounds chicken tenderloins
- 1 cup buttermilk
- 1½ teaspoons salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1½ cups all purpose flour
- 1½ teaspoons baking powder
- 1 heaping teaspoon salt
- ¾ teaspoon black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika
- 3 tablespoons buttermilk
- 3-4 cups vegetable oil
for cooking
Directions
- 1
To marinate the chicken: In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
- 2
To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
- 3
Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
- 4
To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
- 5
Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
- 6
Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
- 7
Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.
Buttermilk Fried Chicken Tenders
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About this Recipe
Craving perfectly crispy, incredibly flavorful fried chicken without the fuss? These Buttermilk Fried Chicken Tenders deliver on all fronts, bringing restaurant-quality crunch and tender juiciness to your table in just 40 minutes. This popular recipe ensures you can enjoy a comforting classic any night of the week.
Why This Recipe Works
The magic truly begins with a generous buttermilk marinade, deeply infusing the chicken tenderloins with flavor and ensuring an incredibly tender bite. This foundation, combined with a seasoned flour coating and pan-frying, creates that irresistible, golden-brown crust you crave. The addition of baking powder in the flour mixture is a clever trick to enhance the coating's crispiness, making these tenders stand out.
You're in for a treat with these fried chicken tenders. Each piece boasts an undeniably crispy, crunchy exterior that gives way to supremely moist and tender chicken inside. The thoughtful seasoning blend, featuring a mix of salt, cayenne pepper, garlic powder, and paprika in both the marinade and the flour, ensures a complex, savory flavor with just a hint of warmth that pleases every palate. This satisfying and indulgent meal feels special, yet it’s approachable enough for any home cook looking for a delicious chicken dinner.
Customization & Variations
While the classic tenders are perfect as they are, you can easily customize them. For a touch more heat, feel free to increase the cayenne pepper in both the marinade and the flour mixture to your liking. If you're out of traditional buttermilk for the marinade, a quick substitute can be made by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for five minutes before using.
Serving & Context
These irresistible buttermilk fried chicken tenders are ideal for a casual weeknight dinner, a fun family meal, or even a picnic spread. Serve them with your favorite dipping sauces, a crisp green salad, or classic comfort food sides like creamy mashed potatoes or mac and cheese for a complete meal.