Buttermilk Fried Chicken Tenders (Print View)

Tender chicken strips soaked in tangy buttermilk, coated and fried to a crispy golden finish.

# Components:

→ Chicken

01 - 1.5 lbs chicken tenders or boneless, skinless chicken breasts cut into strips

→ Marinade

02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon paprika
08 - 1/4 teaspoon cayenne pepper (optional)

→ Coating

09 - 1 1/2 cups all-purpose flour
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1 teaspoon paprika
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1/2 teaspoon baking powder

→ For Frying

16 - Vegetable oil, for deep frying

# Preparation Steps:

01 - Whisk buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper in a large bowl. Add chicken tenders, coat evenly, cover, and refrigerate for at least 2 hours.
02 - Combine flour, salt, black pepper, paprika, garlic powder, onion powder, and baking powder in a shallow dish, mixing thoroughly.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing gently to adhere, then set aside on a plate.
04 - Heat vegetable oil to a depth of 2 inches in a large deep skillet or Dutch oven over medium heat until reaching 350°F (175°C).
05 - Fry chicken tenders in batches without overcrowding for 3 to 4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C).
06 - Drain cooked tenders on wire rack or paper towels. Serve immediately while hot.

# Expert Advice:

01 -
  • The buttermilk keeps the meat impossibly tender while the flour coating shatters like candy in your mouth.
  • You can marinate overnight, which means dinner prep is literally just frying and eating.
  • It's foolproof enough for a weeknight but impressive enough to feed guests without stress.
02 -
  • Don't skip the thermometer for oil temperature; frying by feel alone is how you end up with soggy or burnt chicken.
  • The baking powder in the flour is what creates that extra-crispy texture everyone loves, so don't leave it out thinking it's optional.
  • Letting excess buttermilk drip before dredging prevents the coating from being too thick and soggy.
03 -
  • Pat the chicken dry with paper towels before marinading for faster, more even absorption of the buttermilk.
  • If your first batch looks too pale, the oil probably isn't hot enough yet; wait a few more seconds before frying the next batch.
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