Here’s your Buttermilk Fried Chicken Tenders recipe, perfectly outlined for an easy cooking experience. These tenders are marinated in a seasoned buttermilk mixture to enhance their flavor and tenderness, then coated in a specially prepared flour mixture to ensure each bite is crisp and satisfying. Ideal for a family dinner, game day snack, or a comforting meal, this recipe will bring the taste of Southern fried chicken right to your table.
Juicy and Crispy Delight
These buttermilk fried chicken tenders offer a fantastic blend of flavors and textures. The buttermilk not only tenderizes the chicken but also adds a subtle tang that is classic in Southern cuisine. Fried to golden perfection, these tenders are sure to be a hit with both kids and adults alike.
Preparation Time: 20 minutes (plus 4 hours to overnight for marinating)
Cooking Time: 10 minutes per batch
Serving: Serves 4-6
Buttermilk Fried Chicken Tenders
Ingredients:
- For the Marinade:
- 2 pounds chicken tenderloins
- 1 cup buttermilk
- 1-1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- For the Breading:
- 1-1/2 cups all-purpose flour
- 1 heaping teaspoon salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika
- 1-1/2 teaspoons baking powder
- 3 tablespoons buttermilk
- For Cooking:
- 3-4 cups vegetable oil, for frying
Instructions:
- Marinate the Chicken:
- In a large ziplock bag, combine the chicken tenderloins with buttermilk, salt, cayenne pepper, garlic powder, and paprika. Seal the bag and massage it to ensure all pieces are evenly coated. Refrigerate overnight, or for at least 4 hours.
- Prepare the Breading:
- In a large bowl, mix together the flour, salt, black pepper, garlic powder, paprika, and baking powder. Whisk until well combined. Drizzle the buttermilk over the flour mixture and use a fork to stir until the mixture becomes clumpy.
- Bread the Chicken:
- Line a baking sheet with aluminum foil for the breaded chicken. Remove the chicken tenders from the marinade, allowing excess buttermilk to drip off.
- Dredge each tender in the flour mixture, pressing the chicken into the breading to ensure it sticks well. Place the breaded tenders on the prepared baking sheet.
- Fry the Chicken:
- Line another baking sheet with paper towels and set it aside.
- Pour the oil into a large, high-sided pot to a depth of about 3/4-inch and heat over high heat until it shimmers.
- Carefully add a few chicken tenders to the hot oil without overcrowding. Fry until the bottom side is golden brown, then flip and fry the other side until golden. Each side should take a few minutes.
- Remove the chicken from the oil and place on the paper-towel-lined baking sheet to drain.
- Serving:
- Serve the chicken tenders hot for the best flavor and texture.
Cooking Tip:
Monitor the tenders as they cook. If unsure about the golden color due to the bubbling oil, briefly place a fried tender on paper towels to check its true color away from the oil.