Description
Deliciously crispy and juicy buttermilk fried chicken tenders, perfect for any occasion.
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, 2 teaspoons of salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper until smooth.
- Add the chicken tenderloins to the marinade, cover with plastic wrap, and refrigerate for at least 2 hours, or ideally 4 hours.
- 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.
- Heat your oil in a heavy-bottomed pot to 350°F (175°C).
- Remove the chicken from the buttermilk marinade and dredge it in the flour mixture, pressing gently to coat.
- Dip the floured chicken back into the buttermilk and coat again in the flour mixture for extra crunch.
- 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).
- 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.
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American