Description
Crispy, golden chicken tenders marinated in buttermilk for a tender, flavorful bite.
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.
- Prep Time: 240 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American