Description

Crispy buttermilk fried chicken tenders that are juicy inside and golden brown outside. Perfect for family meals, parties, or casual dining.

Ingredients

For the Marinade:

2 pounds chicken tenderloins

1 cup buttermilk

1½ teaspoons salt

¼ teaspoon cayenne pepper

¼ teaspoon garlic powder

¼ teaspoon paprika

For the Breading:

1½ cups all purpose flour

1½ teaspoons baking powder

1 heaping teaspoon salt

¾ teaspoon black pepper

¾ teaspoon garlic powder

¾ teaspoon paprika

3 tablespoons buttermilk

For Cooking:

3–4 cups vegetable oil, for frying

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Instructions

1. In a large sealable bag, combine the chicken tenderloins with buttermilk, salt, cayenne pepper, garlic powder, and paprika. Seal and massage to coat. Refrigerate for at least 4 hours or up to 24 hours.

2. In a bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and paprika. Stir in buttermilk until clumps form.

3. Remove chicken from marinade, allowing excess to drip off. Coat each tender in the flour mixture, pressing firmly so the breading sticks. Place on a lined baking sheet.

4. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry chicken tenders in batches until golden brown and cooked through, about 6–8 minutes total, turning once.

5. Transfer fried tenders to a paper towel-lined rack. Serve hot with your favorite dipping sauces.

Notes

The chicken may appear lighter in the oil than it does once drained. Check color on a paper towel to avoid overcooking.

Cooked chicken tenders can be frozen for up to 3 months. Reheat at 350°F in the oven until crisp and hot.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Frying
Cuisine: American