Description
These buttermilk fried chicken tenders are crispy, juicy, and out of this world! They’re so good, they’d even make grandma proud.
Ingredients
Scale
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds chicken tenders
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder
- vegetable oil
Instructions
- Marinate: In a large bowl, combine the buttermilk, hot sauce (if using), garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken tenders, ensuring they’re fully submerged in the buttermilk mixture.
- Chill: Cover and refrigerate for at least 2 hours or overnight for the best results.
- Dredge Mixture: In another large bowl or shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, black pepper, and baking powder.
- Heat Oil: Pour vegetable oil into a large, heavy skillet or Dutch oven until it’s about 2-3 inches deep. Heat the oil over medium-high heat to 350 degrees Fahrenheit. Use a thermometer to keep the temperature steady while frying.
- Coat: Remove the chicken from the marinade, allowing the excess liquid to drip off. Dredge each piece of chicken in the flour mixture. Press the flour onto the chicken to ensure a thick, even coating. Let the coated chicken rest on a baking sheet for about 10 minutes before frying.
- Fry: Carefully place the chicken tenders into the hot oil in batches, ensuring not to overcrowd the pan. Fry each batch for about 4-5 minutes per side or until the chicken is golden brown and cooked through. (Internal temperature should reach 165 degrees Fahrenheit.)
- Drain: Use a slotted spoon or tongs to remove the tenders. Place them on a wire rack set over a baking sheet to drain any excess oil.
- Serve: Serve hot with dipping sauces like honey mustard, ranch, or spicy ketchup.
Notes
If you don’t have chicken tenderloins, cut boneless, skinless breasts into 1-inch strips. Ensure each tender is fully submerged in the marinade. Marinate overnight for best results. Drip a little of the marinade into the dredge to help it clump for a crispier coating. Double-dredge each tender for optimal crunch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 981 kcal
- Sugar: 7 g
- Sodium: 1750 mg
- Fat: 58 g
- Saturated Fat: 14 g
- Unsaturated Fat: 44 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 165 mg
Keywords: buttermilk fried chicken, chicken tenders, crispy chicken, Southern comfort food