Description
Crunchy, juicy buttermilk fried chicken tenders that are perfectly seasoned and crispy. This easy recipe features tender chicken soaked in tangy buttermilk and coated in a flavorful, crispy crust. Ideal as a snack, appetizer, or main dish, these tenders deliver golden, crisp bites every time with a juicy inside and irresistible crunch.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken tenders, fresh or thawed, boneless and skinless
- 2 cups buttermilk
- Salt, a pinch (for marinade)
- Black pepper, a pinch (for marinade)
Coating
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder (optional)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
For Frying
- Vegetable oil, about 2 inches deep in skillet (enough for frying)
Instructions
- Marinate the Chicken: Place the chicken tenders in a bowl and cover with the buttermilk mixture seasoned with a pinch of salt and pepper. Allow to soak for at least 1 hour, or overnight if possible, to ensure deep flavor and tenderness.
- Prepare the Breading: In a shallow dish, combine the all-purpose flour, baking powder (if using), paprika, garlic powder, onion powder, salt, pepper, and cayenne. Mix well to evenly distribute the spices.
- Coat the Chicken: Remove the tenders from the buttermilk, letting the excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the coating firmly onto the chicken to create an even, thick crust.
- Heat the Oil: Pour vegetable oil into a heavy skillet or deep fryer about 2 inches deep. Heat the oil to 350°F (175°C), the perfect temperature for frying to avoid burning the crust or soaking up excess oil.
- Fry Until Golden: Place the chicken tenders carefully into the hot oil in batches to avoid overcrowding. Fry for about 3-4 minutes per side, flipping once, until golden brown and cooked through. Use a meat thermometer to confirm an internal temperature of 165°F (74°C).
- Drain and Serve: Transfer the cooked tenders to a wire rack or paper towels to drain excess oil. Let rest briefly to keep the coating crispy, then serve hot with your favorite dipping sauces.
Notes
- Marinate Longer: The longer the chicken soaks in buttermilk, the juicier and more flavorful it becomes.
- Double Dipping: For extra crunch, dip tenders back in the buttermilk then flour again before frying.
- Temperature Control: Maintain oil temperature steadily between 325°F and 350°F for even cooking.
- Use a Wire Rack: Rest chicken on a wire rack instead of paper towels to keep the crust crispy.
- Don’t Crowd the Pan: Fry in small batches to prevent temperature drops and greasy tenders.
- Prep Time: 1 hour (minimum marinating time)
- Cook Time: 10-12 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 tenders (about 150g)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: buttermilk fried chicken tenders, crispy chicken tenders, easy fried chicken, homemade chicken tenders, chicken snack, appetizer