Buttermilk Fried Chicken Tenders
These Buttermilk Fried Chicken Tenders offer the perfect combination of a tender, juicy interior and an ultra-crispy, flavorful coating. Marinated in buttermilk to lock in moisture and seasoned with a balanced blend of spices, these tenders are quick to prepare and perfect for snacks, family dinners, or parties.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes to overnight (including marinating time)
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Frying
- Cuisine: American
- Diet: Gluten Free (if gluten-free flour is used)
Ingredients
Scale
Chicken and Marinade
- 1 lb fresh chicken tenders (boneless strips)
- 2 cups buttermilk
- 1/2 tsp salt (for marinade)
- 1 tsp hot sauce (optional, for marinade)
Coating
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
For Frying
- Vegetable oil, peanut oil, or other high smoke point oil (enough for frying, about 2 inches deep)
Instructions
- Marinate the Chicken: Soak your chicken tenders in a bowl of buttermilk lightly seasoned with salt and a splash of hot sauce. Let it marinate for at least 30 minutes or up to overnight to deeply tenderize and flavor the chicken.
- Prepare the Coating: In a shallow dish, combine flour, salt, black pepper, smoked paprika, garlic powder, and cayenne pepper. Stir well to evenly distribute the seasonings for a consistent crispy crust.
- Coat the Chicken: Remove each tender from the buttermilk, allowing excess to drip off. Dredge the chicken thoroughly in the seasoned flour mixture, pressing firmly to help the coating adhere well.
- Heat the Oil: Pour oil into a heavy skillet to about half the depth of the chicken tenders. Heat the oil to 350°F (175°C), which ensures the tenders cook evenly without becoming greasy.
- Fry Until Golden: Carefully add the coated tenders to the hot oil in batches to avoid overcrowding. Fry each side for 3 to 4 minutes until they turn golden brown and are cooked through. Transfer the cooked tenders to a wire rack to drain excess oil.
Notes
- Use a thermometer to maintain oil temperature for even cooking and less oil absorption.
- For extra crunch, double dredge by dipping tenders back into buttermilk then flour again before frying.
- Rest tenders on a wire rack after frying to keep them crispy rather than soggy from paper towels.
- Season both the buttermilk marinade and the flour for layered flavor.
- Allow ample marinating time; longer soak means more tender and flavorful chicken.
Nutrition
- Serving Size: 4 tenders (about 150 g)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: Buttermilk Fried Chicken Tenders, Crispy Chicken, Fried Chicken, Chicken Tenders, Comfort Food, Snack, Family Dinner
Find it online: https://recipesemilly.com/buttermilk-fried-chicken-tenders/