Description
These Buttermilk Fried Chicken Tenders are tender, juicy, and packed with flavor thanks to a flavorful buttermilk marinade and a crispy, seasoned breading. Perfectly fried to golden perfection, these chicken tenders make a delicious appetizer or main dish that’s sure to please everyone at the table.
Ingredients
Chicken and Marinade
- 2 pounds chicken tenderloins
- 1 cup buttermilk
- 1½ teaspoons salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
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
- Marinate the Chicken: In a large sealable bag, combine chicken tenderloins with 1 cup buttermilk, 1½ teaspoons salt, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, and ¼ teaspoon paprika. Seal the bag tightly and massage the chicken to coat evenly. Refrigerate for at least 4 hours or up to 24 hours to develop flavor and tenderness.
- Prepare the Breading: In a large bowl, whisk together the flour, baking powder, 1 heaping teaspoon salt, black pepper, garlic powder, and paprika until blended. Add 3 tablespoons buttermilk and stir with a fork until the mixture is evenly clumpy to help the coating stick to the chicken.
- Coat the Chicken: Line a baking sheet with foil for easy cleanup. Remove chicken tenders from the marinade a few at a time and toss into the breading mixture. Using one hand, lift each tender and with the other hand firmly press the clumpy breading onto it to ensure good adhesion. Place breaded tenders on the baking sheet.
- Heat the Oil: Line a second baking sheet with paper towels for draining. Pour 3 to 4 cups vegetable oil into a large, high-sided pot to a depth of about ¾ inch (2 cm). Heat over medium-high until the oil shimmers and reaches about 350°F (175°C). Test with a bread cube—which should sizzle immediately.
- Fry the Chicken Tenders: Using tongs, carefully add a few tenders to the hot oil without overcrowding. Fry for 3 to 4 minutes on the bottom until golden brown, then flip and cook another 3 to 4 minutes until golden and cooked through. Adjust heat to prevent burning. Remove and drain on paper towels.
- Serve: Repeat frying in batches until all tenders are cooked. Serve hot with your choice of dipping sauces or enjoy on their own.
Notes
- Marinating the chicken for at least 4 hours (or overnight) ensures maximum tenderness and flavor.
- Do not overcrowd the frying pot to maintain the oil temperature and achieve crispy coating.
- Use a thermometer to maintain oil temperature around 350°F for even frying.
- Drain fried tenders well on paper towels to remove excess oil.
- Vegetable oil works well due to its high smoke point.
- Prep Time: 10 minutes (plus 4 hours marinating)
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American