Description
These Buttermilk Fried Chicken Tenders are perfectly crispy, tender, and flavorful. Marinated in buttermilk and spices, then coated in a seasoned flour mixture and deep-fried to golden perfection, they make a deliciously satisfying meal or snack that’s quick to prepare and always a crowd-pleaser.
Ingredients
Scale
Chicken 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 the 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 to evenly coat the chicken with the buttermilk and seasonings. Place the bag in a bowl to catch any leaks and refrigerate for at least 4 hours or up to 24 hours to tenderize and flavor the chicken.
- Prepare the Breading: In a large bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, 1 heaping teaspoon salt, ¾ teaspoon black pepper, ¾ teaspoon garlic powder, and ¾ teaspoon paprika until well blended. Stir in 3 tablespoons buttermilk with a fork to create an evenly clumpy breading mixture that will stick well to the chicken.
- Coat the Chicken: Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time using one hand, and with the other hand toss them into the breading mixture. Press each tender firmly into the breading to ensure the mixture clings well. Place the breaded tenders on the prepared baking sheet and repeat until all tenders are coated.
- Heat the Oil: Line another baking sheet with multiple layers of paper towels and set it near the stove for draining the fried tenders. Pour 3 to 4 cups vegetable oil into a large, high-sided pot to reach a depth of about ¾ inch (2 cm). Heat the oil over medium-high heat until it shimmers and reaches about 350°F (175°C). Test readiness by dropping a cube of bread into the oil — it should sizzle immediately.
- Fry the Tenders: Using tongs, carefully place a few chicken tenders into the hot oil without crowding the pot. Fry until the bottom side turns golden brown, about 3 to 5 minutes, then flip and cook the other side until golden as well. Adjust heat as necessary to avoid burning. Transfer cooked tenders to the paper towel-lined baking sheet to drain excess oil. Repeat in batches until all are fried.
- Serve: Serve the buttermilk fried chicken tenders hot for the best crispy texture and juicy flavor. They pair well with dips, fries, or a fresh salad.
Notes
- For best results, marinate the chicken for at least 4 hours to ensure tenderness and flavor penetration.
- If you prefer spicier tenders, increase the cayenne pepper slightly in the marinade.
- Maintain oil temperature around 350°F to prevent greasy fried chicken and ensure crispy crust.
- Do not overcrowd the frying pot; frying in batches helps maintain consistent oil temperature.
- Make sure to press the breading firmly onto chicken tenders for a thicker, crunchier coating.
- Use a thermometer to monitor oil temperature for safety and best texture.
