These Crispy Buttermilk Fried Chicken Tenders are crunchy on the outside, juicy on the inside, and seasoned to perfection. Marinated in tangy buttermilk, coated in a well-spiced flour mixture, and fried to golden brown, they’re the ultimate finger food for parties, weeknight dinners, or any time you crave comfort food.
Ingredients:
For the Marinade:
- 1 ½ pounds (680g) chicken tenders (or chicken breasts cut into strips)
- 2 cups buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for a spicy kick)
For the Coating:
- 2 cups all-purpose flour
- 1 tablespoon cornstarch (makes them extra crispy)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
For Frying:
- Vegetable oil or canola oil, for frying (enough to fill your pan 1-2 inches deep)
Instructions:
1. Marinate the Chicken:
- In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, black pepper, and cayenne (if using).
- Add the chicken tenders to the bowl, ensuring they are fully submerged in the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 8 hours for maximum flavor and tenderness).
2. Prepare the Coating:
- In a shallow dish or bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
- Remove each chicken tender from the buttermilk, allowing excess marinade to drip off, and coat it thoroughly in the flour mixture. Press the flour firmly onto the chicken for a thick, crispy coating.
3. Heat the Oil:
- In a large skillet or Dutch oven, heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer for accuracy. If you don’t have one, test the oil by dropping a pinch of flour into it—if it sizzles immediately, the oil is ready.
4. Fry the Chicken:
- Fry the chicken tenders in small batches (don’t overcrowd the pan) for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
- Remove the cooked tenders and place them on a wire rack or a paper towel-lined plate to drain excess oil.
5. Serve:
- Serve the crispy chicken tenders warm with your favorite dipping sauces, such as ranch, honey mustard, or spicy aioli.
Cooking Tips:
- Double-dip for extra crispiness: Dip the chicken back into the buttermilk marinade and then into the flour again before frying for an extra-crunchy crust.
- Don’t skip the wire rack: Letting the chicken cool on a rack instead of paper towels ensures the crust stays crispy.
- Reheat leftovers properly: To bring back the crispiness, reheat the tenders in an oven or air fryer instead of a microwave.
Nutritional Facts (Per Serving, Approximate):
- Calories: 310
- Protein: 22g
- Carbohydrates: 18g
- Fat: 18g
- Sodium: 520mg
Would you like help with creating a dipping sauce recipe or perhaps tips on how to make these tenders in the oven or air fryer? 😊