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Buttermilk Fried Chicken Tenders

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Crispy, golden chicken tenders marinated in buttermilk for a tender, flavorful bite.

Ingredients

Scale
  • 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

  1. In a large mixing bowl, whisk together the buttermilk, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper until well combined.
  2. 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.
  3. In a shallow dish, mix together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
  4. Heat your oil in a heavy-bottomed pot until it reaches 350°F (175°C).
  5. Remove the chicken from the marinade and dredge it in the flour mixture, gently pressing to ensure an even coating.
  6. Dip the coated chicken back into the buttermilk, then back into the flour mixture for a double layer of crispy goodness.
  7. 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).
  8. 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.

Find it online: https://www.recipeflo.com/buttermilk-fried-chicken-tenders/