Description
This crispy and flavorful Buttermilk Fried Chicken Tenders recipe features tender chicken marinated in a spiced buttermilk mixture, coated in a seasoned flour breading, and fried to golden perfection. Perfect as a snack or a main dish, these tenders offer a classic Southern taste with a crunchy exterior and juicy interior.
Ingredients
Chicken and Marinade
- 2 pounds chicken tenderloins
- 1 cup buttermilk
- 1½ teaspoons salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Breading
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 heaping teaspoon salt
- ¾ teaspoon freshly ground black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika
- 3 tablespoons buttermilk
Frying
- 3 to 4 cups vegetable oil (for cooking)
Instructions
- Marinate the chicken: In a large sealable bag, combine the chicken tenders with 1 cup buttermilk, 1½ teaspoons salt, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, and ¼ teaspoon paprika. Seal the bag tightly and massage to evenly coat the chicken. Place the bag in a bowl to catch any leaks and refrigerate for at least 4 hours or up to 24 hours to tenderize and infuse flavor.
- Prepare the breading: In a large bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, 1 heaping teaspoon salt, ¾ teaspoon black pepper, ¾ teaspoon garlic powder, and ¾ teaspoon paprika until well combined. Add 3 tablespoons buttermilk and stir with a fork until the mixture forms clumps evenly distributed.
- Bread the chicken: Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time. Using one hand, take out the wet tenders from the bag; with the other hand, toss them into the breading mixture. Press the chicken firmly to ensure clumps stick well. Place the breaded tenders on the prepared baking sheet.
- Fry the chicken: Line another baking sheet with layers of paper towels and set beside the stove. Pour vegetable oil into a large, high-sided pot to a depth of about ¾ inch (2 cm). Heat over medium-high heat until the oil shimmers or reaches about 350°F (175°C); test readiness by dropping a cube of bread which should sizzle. Using tongs, carefully add several chicken tenders to the hot oil without overcrowding. Fry for a few minutes until the bottom side is golden brown, then flip and cook the other side until equally golden. Remove and drain on the paper towel-lined baking sheet. Adjust heat as needed to avoid over-browning. Repeat with remaining tenders and serve hot.
Notes
- Marinate chicken for at least 4 hours to achieve maximum tenderness and flavor, or up to 24 hours for best results.
- Ensure oil temperature stays at around 350°F (175°C) for even cooking and crispy texture.
- Use one hand for wet ingredients and the other for dry ingredients when breading to keep the coating process less messy.
- Do not overcrowd the frying pot to maintain consistent oil temperature and prevent soggy coating.
- Let the cooked tenders drain on paper towels to remove excess oil before serving.
