Indulging in crispy, golden Buttermilk Fried Chicken Tenders is a little slice of heaven that everyone can enjoy. These chicken tenders are incredibly juicy on the inside while maintaining that perfect crunchy coating on the outside. Whether you’re planning a family dinner, a weekend gathering, or simply craving comfort food, this recipe will quickly become a favorite. Trust me, there’s nothing quite like the flavor explosion of tender chicken soaked in buttermilk and fried to perfection!
Why You’ll Love This Dish
What sets Buttermilk Fried Chicken Tenders apart? For starters, they’re a true crowd-pleaser—easy to whip up, and kids and adults alike adore them! The buttermilk marinade not only makes the chicken tender and flavorful but also adds an irresistible tang that keeps you coming back for more. Plus, they’re budget-friendly, making them perfect for family meals or casual gatherings without breaking the bank.
“These chicken tenders are so moist and flavorful! The crunch is out of this world. My kids devoured them at dinner!” — A happy home cook
Perfect for a weeknight dinner, game day, or even a casual picnic, these tenders can be served as a main dish or as a tasty appetizer alongside your favorite dipping sauces. The best part? You can customize them to your liking by adjusting the spices or even trying a gluten-free flour substitution.
The Cooking Process Explained
Creating these Buttermilk Fried Chicken Tenders is straightforward and rewarding. From marinating the chicken to frying it to golden perfection, you’ll appreciate how each step builds upon the last, resulting in a dish that dazzles the taste buds. This recipe consists of simple ingredients that combine to create an explosion of flavor. Ready to dive in?
What You’ll Need
Gather the following items before you begin:
- Chicken: 2 pounds (900g) chicken tenderloins or chicken breast cut into strips
- Buttermilk: 2 cups (480ml)
- Seasonings: 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (optional)
- Coating: 2 cups (250g) all-purpose flour, 1 tablespoon cornstarch
- Oil: 4-6 cups vegetable oil or peanut oil for frying
Feel free to substitute the chicken with your favorite cuts or the spices with your preferred flavorings!
Directions to Follow
- In a large mixing bowl, whisk together the buttermilk, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper until well combined.
- Add the chicken tenderloins to the marinade, ensuring they are well coated. Cover with plastic wrap and refrigerate for at least 2 hours; 4 hours is preferred for optimal flavor.
- In a shallow dish, mix together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
- Heat your oil in a heavy-bottomed pot until it reaches 350°F (175°C).
- Remove the chicken from the marinade and dredge it in the flour mixture, gently pressing to ensure an even coating.
- Next, dip the coated chicken back into the buttermilk, then back into the flour mixture for a double layer of crispy goodness.
- Carefully fry the chicken tenders in the hot oil for about 3-4 minutes per side, till golden brown and they reach an internal temperature of 165°F (74°C).
- Transfer the fried tenders to a wire rack to let them drain excess oil. Allow them to rest for a few minutes before serving.
Best Ways to Enjoy It
Serve these Buttermilk Fried Chicken Tenders with an array of dipping sauces like honey mustard, ranch, or spicy sriracha mayo. Pair them with crispy french fries or a refreshing coleslaw for a delightful meal. Don’t forget to add some fresh veggies or a simple salad to balance the richness!
Storage and Reheating Tips
To store, let the chicken tenders cool completely, then place them in an airtight container. They will keep in the refrigerator for up to 3 days. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer to a freezer bag. When reheating, use the oven to maintain their crispy texture—heat at 375°F (190°C) for about 10-15 minutes.
Helpful Cooking Tips
- Marination Time: The longer you marinate the chicken in buttermilk, the more tender and flavorful they’ll be. Aim for at least 4 hours, if possible.
- Oil Temperature: Make sure your oil is at the right temperature before frying. Use a thermometer for accuracy.
- Batch Cooking: If you’re making a large batch, fry them in smaller batches to prevent the temperature of the oil from dropping too much.
Creative Twists
Feeling adventurous? Try adding different spices to the flour mixture, such as Italian herbs or Cajun seasoning, for a unique spin. You can also top the hot tenders with a sprinkle of Parmesan cheese or serve them in a wrap with fresh veggies for a delicious sandwich option.
Your Questions Answered
What’s the prep time for these chicken tenders?
The marination takes at least 2 hours, but for the best results, a 4-hour soak is recommended.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully, providing even more moisture and flavor.
How do I know when my chicken is done?
Always use a meat thermometer; the internal temperature should reach 165°F (74°C) for safe consumption.
With this easy but impressive recipe, you’ll be elevating your cooking game in no time. Enjoy your Buttermilk Fried Chicken Tenders as a delicious centerpiece for any meal!
PrintButtermilk Fried Chicken Tenders
Crispy, golden chicken tenders marinated in buttermilk for a tender, flavorful bite.
- Prep Time: 240 minutes
- Cook Time: 15 minutes
- Total Time: 255 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 2 pounds (900g) chicken tenderloins or chicken breast cut into strips
- 2 cups (480ml) buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups (250g) all-purpose flour
- 1 tablespoon cornstarch
- 4-6 cups vegetable oil or peanut oil for frying
Instructions
- In a large mixing bowl, whisk together the buttermilk, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper until well combined.
- Add the chicken tenderloins to the marinade, ensuring they are well coated. Cover with plastic wrap and refrigerate for at least 2 hours; 4 hours is preferred for optimal flavor.
- In a shallow dish, mix together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
- Heat your oil in a heavy-bottomed pot until it reaches 350°F (175°C).
- Remove the chicken from the marinade and dredge it in the flour mixture, gently pressing to ensure an even coating.
- Dip the coated chicken back into the buttermilk, then back into the flour mixture for a double layer of crispy goodness.
- Carefully fry the chicken tenders in the hot oil for about 3-4 minutes per side, till golden brown and they reach an internal temperature of 165°F (74°C).
- Transfer the fried tenders to a wire rack to let them drain excess oil, and allow them to rest for a few minutes before serving.
Notes
Serve with dipping sauces like honey mustard or ranch. For storage, keep in an airtight container in the fridge for up to 3 days.