Description
Buttermilk Fried Chicken Tenders are juicy, crispy, and full of flavor. Marinated in a spiced buttermilk blend and fried until golden, they’re a comfort food favorite that’s easy to make and perfect for any occasion.
Ingredients
- 1.5 lbs chicken tenderloins
- Marinade:
- 1 cup buttermilk
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp paprika
- Breading:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/4 cup buttermilk
- For Frying:
- Vegetable oil (enough for 3/4 inch depth in pan)
Instructions
- Combine chicken tenderloins, buttermilk, paprika, garlic powder, cayenne, and salt in a resealable bag. Marinate in the fridge for at least 4 hours or overnight.
- In a large bowl, whisk together flour, baking powder, salt, pepper, garlic powder, and paprika. Stir in 1/4 cup buttermilk until clumpy.
- Remove chicken from marinade, a few pieces at a time, and dredge in the breading. Press to adhere coating well. Set aside on a foil-lined sheet.
- Heat oil to 350°F in a heavy-bottomed skillet. Fry tenders in batches for about 3–4 minutes per side until golden and cooked through.
- Drain on paper towels. Serve hot with dipping sauce of choice.
Notes
- Swap chicken tenderloins with strips of chicken breast if desired.
- Bake at 400°F on a wire rack for a lighter option.
- Use panko or add chili powder for variation.
- Freeze cooked tenders and reheat in oven at 375°F straight from frozen.
- Ensure oil is hot enough to prevent soggy coating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 2g
- Sodium: 690mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 110mg
