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Buttermilk Fried Chicken Tenders

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Deliciously crispy and juicy buttermilk fried chicken tenders, perfect for any occasion.

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, 2 teaspoons of salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper until smooth.
  2. Add the chicken tenderloins to the marinade, cover with plastic wrap, and refrigerate for at least 2 hours, or ideally 4 hours.
  3. In a shallow dish, combine the flour, cornstarch, 2 teaspoons of salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, dried oregano, and cayenne pepper.
  4. Heat your oil in a heavy-bottomed pot to 350°F (175°C).
  5. Remove the chicken from the buttermilk marinade and dredge it in the flour mixture, pressing gently to coat.
  6. Dip the floured chicken back into the buttermilk and coat again in the flour mixture for extra crunch.
  7. Fry the chicken tenders in hot oil for about 3-4 minutes per side or until golden brown and they reach an internal temperature of 165°F (74°C).
  8. Transfer the fried tenders to a wire cooling rack to drain excess oil. Let them rest for a few minutes before serving.

Notes

Let fried tenders rest briefly on a wire rack to maintain crisp texture. Store leftovers in an airtight container for up to 3 days.

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