Description
These Buttermilk Fried Chicken Tenders are marinated in a zesty buttermilk mixture and coated in a seasoned flour blend, resulting in juicy, flavorful, and perfectly crispy tenders. Ideal for a quick dinner or party snack, they are sure to be a hit with everyone!
Ingredients
Scale
- 1 pound chicken tenders
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Vegetable oil (for frying)
Instructions
- In a large mixing bowl, pour in the 2 cups of buttermilk. If desired, add the tablespoon of hot sauce and whisk until well combined.
- Add the chicken tenders to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or ideally overnight.
- In a separate bowl, combine the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Mix until evenly distributed.
- Once marinated, remove the chicken from the refrigerator. Let excess buttermilk drip off but do not rinse.
- Dredge each chicken tender in the seasoned flour mixture, pressing the flour onto the chicken to ensure it adheres. Shake off excess flour and set aside.
- In a large skillet or heavy-bottomed pot, pour enough vegetable oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Carefully add the chicken tenders in batches, frying for about 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Use a slotted spoon or tongs to remove the tenders and place them on a plate lined with paper towels to absorb excess oil.
- Repeat the frying process with the remaining chicken tenders, ensuring the oil temperature remains consistent.
- Serve the chicken tenders as is or with your favorite dipping sauces like ranch dressing, honey mustard, or spicy aioli.
- For a complete meal, pair with a fresh salad, coleslaw, or crispy fries. You can also make a sandwich with the tenders in a toasted bun with lettuce, tomato, and sauce.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for about 10-15 minutes to regain crispiness.
Notes
- Marination Time: Longer marination results in more flavorful and tender chicken. Aim for overnight if possible.
- Oil Temperature: Maintain the right oil temperature for crispy chicken. Too hot will burn the outside; too cool will make it greasy.
- Batch Cooking: Fry in small batches to ensure even cooking and crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes