Buttermilk Fried Chicken Tenders (Printable)

Tender chicken strips soaked in tangy buttermilk, coated in spices, fried until crispy and golden.

# What You'll Need:

→ 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 - 0.5 teaspoon black pepper
05 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon onion powder
07 - 0.5 teaspoon paprika
08 - 0.25 teaspoon cayenne pepper (optional)

→ Coating

09 - 1.5 cups all-purpose flour
10 - 1 teaspoon salt
11 - 0.5 teaspoon black pepper
12 - 1 teaspoon paprika
13 - 0.5 teaspoon garlic powder
14 - 0.5 teaspoon onion powder
15 - 0.5 teaspoon baking powder

→ For Frying

16 - Vegetable oil for deep frying, enough to fill 2 inches in skillet

# How to Make It:

01 - Combine buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper in a large bowl. Add chicken tenders, turn to coat evenly. Cover and refrigerate for a minimum of 2 hours.
02 - In a shallow dish, thoroughly blend flour, salt, black pepper, paprika, garlic powder, onion powder, and baking powder.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing firmly to adhere. Arrange coated tenders on a plate.
04 - Heat vegetable oil to 350°F (175°C) in a large deep skillet or Dutch oven, filling approximately 2 inches deep.
05 - Fry chicken in batches for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C). Avoid overcrowding the pan.
06 - Drain the fried tenders on a wire rack or paper towels. Serve immediately while hot.

# Expert Hints:

01 -
  • The buttermilk works like a tenderizing miracle, breaking down fibers until the chicken practically melts in your mouth
  • That spice blend in the flour creates layers of flavor that make these tenders impossible to stop eating
02 -
  • Crowding the pan drops the oil temperature and makes your chicken greasy instead of crispy, so fry in patient batches
  • A thermometer takes all the guesswork out of frying and prevents that disappointing raw center scenario
03 -
  • Let the coated chicken sit on a rack for ten minutes before frying to help the flour adhere better
  • Sprinkle a little extra salt right after frying while the surface is still hot for maximum flavor impact
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