Description

There’s nothing quite like biting into a piece of perfectly fried chicken that’s golden, crispy, and bursting with flavor. These buttermilk fried chicken tenders are a crowd-pleaser, offering a tender, juicy interior coated in a crunchy crust seasoned to perfection. Soaked in tangy buttermilk and spices, the chicken absorbs maximum flavor, while the seasoned breading creates a satisfying crunch. Whether served as a snack, an appetizer, or the main event, these chicken tenders are a surefire hit. Pair them with your favorite dipping sauces, and you’ll have a dish that’s both comforting and irresistible.

Ingredients

• For the Chicken Marinade:
• 1 pound chicken tenders
• 1 cup buttermilk
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• For the Breading:
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper (optional, for heat)
• For Frying:
• Vegetable oil, for deep frying

Preparation Method

Begin by marinating the chicken. In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken tenders, ensuring they are fully submerged in the marinade. Cover the bowl and refrigerate for at least 2 hours or overnight for maximum flavor and tenderness.

When ready to fry, prepare the breading. In a shallow dish, whisk together the flour, cornstarch, paprika, salt, black pepper, garlic powder, and cayenne pepper. This mixture creates a crisp, golden crust that locks in the chicken’s juiciness.

Remove the chicken tenders from the marinade, letting the excess drip off, but don’t pat them dry. Coat each tender in the breading mixture, pressing firmly to ensure an even and thorough coating. For an extra-crispy crust, dip the tenders back into the buttermilk marinade and coat them a second time in the breading.

Heat the vegetable oil in a deep skillet or fryer to 350°F (175°C). To test if the oil is ready, drop a small piece of breading into the oil—it should sizzle and rise to the surface. Fry the chicken tenders in batches to avoid overcrowding, cooking for 4-5 minutes on each side or until golden brown and fully cooked. The internal temperature of the chicken should reach 165°F (74°C).

Transfer the fried chicken to a plate lined with paper towels to drain excess oil. Allow the tenders to rest for a few minutes before serving to retain their crispiness.

Tips and Conclusion

For added flavor, sprinkle the chicken tenders with a pinch of sea salt immediately after frying. These tenders pair beautifully with dipping sauces like ranch, honey mustard, or a spicy aioli. If you prefer baking, place the breaded tenders on a wire rack over a baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.

These buttermilk fried chicken tenders are a delicious blend of crispy coating and juicy chicken, making them a hit for any occasion. Whether served with a side of fries, a fresh salad, or as part of a game-day spread, they deliver on flavor and texture. Explore more chicken recipes on our site and discover new ways to bring your favorite dishes to life. Share this recipe with friends and family, and enjoy the satisfaction of homemade fried chicken that rivals any restaurant!