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Buttermilk Fried Chicken Tenders

Buttermilk Fried Chicken Tenders
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Crispy Buttermilk Fried Chicken Tenders are juicy and tender inside with a perfectly crunchy coating on the outside. Marinated in tangy buttermilk and seasoned with a blend of spices, these chicken tenders are easy to make, customizable, and perfect for family dinners or appetizers.

Ingredients

Scale

Chicken and Marinade

  • 1 lb fresh chicken tenders
  • 2 cups buttermilk
  • 1 teaspoon salt (for marinade)
  • 1 teaspoon paprika (for marinade)
  • 1 teaspoon garlic powder (for marinade)

Coating

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For Frying

  • Vegetable oil or peanut oil (enough for deep frying, about 3-4 cups)

Instructions

  1. Marinate the Chicken: Place the chicken tenders in a bowl with buttermilk, salt, paprika, and garlic powder. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight, to tenderize and infuse flavor.
  2. Prepare the Coating: In a shallow dish, combine all-purpose flour, baking powder, paprika, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to blend the spices evenly into the flour.
  3. Coat the Tenders: Remove chicken from buttermilk, allowing excess to drip off. Dredge each tender in the flour mixture, pressing gently for an even coating. For extra crunch, dip tenders again into the buttermilk briefly and coat a second time in the flour mixture.
  4. Fry to Golden Perfection: Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the tenders in batches without overcrowding the pan, cooking about 3 to 4 minutes per side until golden brown and cooked through. Drain on a wire rack or paper towels to remove excess oil and maintain crispiness.
  5. Serve and Enjoy: Serve hot with your favorite dipping sauces or sides such as coleslaw, mashed potatoes, or corn salad.

Notes

  • Marinate chicken for at least 4 hours or overnight for best tenderness and flavor.
  • Use a thermometer to keep oil temperature steady at 350°F (175°C) for even cooking and crisp crust.
  • Fry in small batches to avoid overcrowding and soggy tenders.
  • Drain fried tenders on a wire rack rather than paper towels to keep crust crispy.
  • Season both marinade and coating generously for well-rounded flavor.
  • For gluten-free, substitute all-purpose flour with almond flour or gluten-free flour blend.
  • Air fryer option: Cook coated tenders in an air fryer for a healthier alternative.
  • If buttermilk is unavailable, use plain yogurt thinned with milk or milk mixed with lemon juice/vinegar.

Nutrition

Keywords: fried chicken tenders, buttermilk chicken, crispy chicken, homemade chicken tenders, easy chicken recipe, kid-friendly, gluten-free option

Find it online: https://recipesbykaeli.com/buttermilk-fried-chicken-tenders/