Description
This Buttermilk Fried Chicken Tenders recipe features tender chicken marinated in tangy buttermilk, coated in a seasoned flour mixture, and deep-fried to crispy golden perfection. Perfect for a satisfying meal or snack, these chicken tenders deliver a flavorful crunch with a juicy interior.
Ingredients
Scale
Chicken and Marinade
- 2 pounds chicken tenders
- 1 cup buttermilk
Coating
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Salt and pepper, to taste
For Frying
- Canola oil, for frying (about 1 inch deep)
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken tenders with the buttermilk. Cover the bowl and refrigerate for at least 1 hour, or up to overnight, to tenderize the chicken and infuse flavor.
- Prepare the Coating: In a shallow dish, mix together the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. This seasoning blend will create a flavorful crust.
- Heat the Oil: Pour about 1 inch of canola oil into a heavy-bottomed pan or Dutch oven. Heat the oil over medium-high heat until it reaches 375°F (190°C), ensuring it’s hot enough for frying.
- Coat the Chicken: Remove the chicken tenders from the buttermilk, letting any excess drip off. Dredge each tender thoroughly in the seasoned flour mixture, coating evenly.
- Fry the Chicken: Carefully place the coated chicken tenders into the hot oil. Fry each side for 3 to 4 minutes until they turn golden brown and are cooked through inside.
- Drain and Serve: Remove the fried chicken tenders from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauces or sides for a delicious meal.
Notes
- Make sure the oil temperature stays around 375°F (190°C) for optimal frying and to avoid greasy chicken.
- Marinating the chicken overnight will yield more tender and flavorful results.
- Use a heavy-bottomed pan or Dutch oven to maintain consistent oil temperature.
- Adjust the cayenne pepper amount for your preferred spice level.
- Ensure chicken tenders are cooked to an internal temperature of 165°F (74°C) for food safety.
