Description
This Crispy Buttermilk Fried Chicken Tenders recipe features tender chicken coated in a flavorful, seasoned buttermilk marinade and a crunchy, spiced breading, then deep-fried to golden perfection. Marinated for hours to ensure juiciness and served crispy, these chicken tenders are a perfect comfort food snack or meal accompaniment.
Ingredients
Scale
For the Buttermilk Marinade:
- 1 cup buttermilk
- 1 ½ teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 2 pounds chicken tenderloins
For the Breading:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ¼ teaspoon cayenne pepper
- 2 tablespoon buttermilk
For Cooking:
- 4-6 cups vegetable oil, for cooking (approximately)
Instructions
- Prepare the Buttermilk Marinade: In a large bowl, whisk together buttermilk, salt, garlic powder, smoked paprika, cayenne pepper, and black pepper until well combined.
- Marinate the Chicken: Add the chicken tenders to the bowl. Make sure every piece is coated in the seasoned buttermilk mixture then cover and refrigerate for at least 4 hours, or up to 24 hours.
- Prepare the Breading: In a shallow dish, combine the flour, baking powder, salt, paprika, garlic powder, onion powder, dried parsley, and cayenne pepper. Add 2 tablespoons of buttermilk to the flour mixture. Use your fingertips to rub the buttermilk into the flour to form small clumps; these bits create an ultra-crispy, craggy texture when fried.
- Dredge the Chicken: Remove the chicken tenders from the marinade a few at a time, letting excess drip off. Coat the chicken tenders in the seasoned breading mixture, pressing firmly to ensure the breading sticks.
- Set Aside: Place the breaded chicken tenders on a wire rack or plate to rest before frying.
- Fry the Chicken: Set a wire cooling rack inside a large baking sheet lined with foil. Heat about 3 inches of vegetable oil in a deep pan or 6–7 quart Dutch oven to 350°F (175°C), using a deep fry thermometer for accuracy. Working in batches, carefully lower 3-4 chicken tenders at a time into the hot oil. Fry for 5–6 minutes, turning occasionally, until golden brown and cooked through. Ensure internal temperature reaches 165°F (74°C) with a meat thermometer.
- Repeat Frying: Return oil to 350°F (175°C) between batches and fry remaining chicken tenders using the same method.
- Drain and Serve: Transfer cooked tenders to the prepared wire rack to drain excess oil. Optionally, sprinkle with fresh chopped parsley before serving.
Notes
- Recipe yields 4 servings. The number of chicken tenders may vary.
- Nutritional information includes 1 cup of vegetable oil used in cooking.
- Maintain oil temperature at 350°F (175°C) to ensure even cooking and golden crispiness; use a deep fry thermometer for best results.
- Avoid overcrowding the pan to prevent temperature drops and soggy breading.
- To reheat frozen tenders, air fry at 375°F (190°C) for 8–10 minutes flipping halfway, or bake at 400°F (200°C) on a wire rack for 15–20 minutes until hot and crispy. Avoid microwaving.
- For tips on frying, baking, or air frying buttermilk chicken tenders, refer to the full recipe post.
Nutrition
- Serving Size: 1 serving (about 5-6 tenders)
- Calories: 520 kcal
- Sugar: 1 g
- Sodium: 950 mg
- Fat: 33 g
- Saturated Fat: 6 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 110 mg
