Indulge in the classic, irresistible taste of buttermilk fried chicken tenders, a staple of American comfort food. With their tender, juicy interior and perfectly crunchy exterior, these chicken tenders are marinated in creamy buttermilk and seasoned to perfection. This traditional recipe brings the essence of a cherished family favorite to your table, delivering a satisfying crunch with every bite.
Buttermilk Fried Chicken Tenders Recipe
4
servings15
minutes2
hours15
minutes421
kcal2
hours30
minutesKeep the screen of your device on
Ingredients
450 g 1 lb chicken tenders
240 ml 1 cup buttermilk
1 teaspoon 1 teaspoon salt
1 teaspoon 1 teaspoon black pepper
1 teaspoon 1 teaspoon garlic powder
1 teaspoon 1 teaspoon onion powder
1 teaspoon 1 teaspoon paprika
240 g 2 cup flour
Oil for frying
Equipment
Mixing Bowl- Whisk
- Large skillet
- tongs
- paper towels
Directions
- Prepare the Marinade: In a mixing bowl, combine the buttermilk, salt, black pepper, garlic powder, onion powder, and paprika. Whisk everything together until well combined.
- Marinate the Chicken: Place the chicken tenders in the buttermilk mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for better flavor absorption.
- Prepare the Coating: In another bowl, add the all-purpose flour. Season with additional salt and pepper if desired.
- Heat the Oil: In a large skillet or deep fryer, heat the oil to 180°C (350°F).
- Coat the Chicken: Remove the chicken tenders from the marinade, allowing any excess buttermilk to drip off. Dredge each piece in the flour, fully coating it before shaking off the excess.
- Fry the Chicken: Carefully place the coated chicken tenders in the hot oil, frying in batches to avoid overcrowding. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. Use a thermometer to check that the internal temperature reaches 75°C (165°F).
- Drain and Serve: Transfer the fried chicken tenders to a plate lined with paper towels to drain excess oil.
Notes
- For extra crispiness, double-dip the chicken by returning it to the buttermilk marinade and flour before frying. This ensures an even thicker coating.
Can I use regular milk instead of buttermilk for the marinade?
While you can use regular milk, buttermilk is preferred because its acidity helps tenderize the chicken and enhances the flavor. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for about 5 minutes.
How can I make sure my chicken tenders are extra crispy?
For an extra crispy coating, consider double-dipping your chicken tenders. After the first dredge in flour, return the tenders to the buttermilk marinade and then back into the flour to create a thicker, crunchier crust. Also, make sure the oil is hot enough before frying, as this helps to seal the exterior quickly.
Can I bake the chicken tenders instead of frying them?
Yes, you can bake them for a healthier alternative. Preheat your oven to 200°C (400°F), place the coated chicken tenders on a baking sheet lined with parchment paper, and bake for 20-25 minutes or until golden brown and cooked through. For added crispiness, spray them with cooking oil before baking.
How do I store leftovers, and how long will they last?
Store any leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven preheated to 180°C (350°F) to keep them crispy or use an air fryer for best results.
Can I freeze the chicken tenders?
Yes, you can freeze uncooked, coated chicken tenders. Place them on a baking sheet in a single layer and freeze until solid before transferring them to a freezer-safe bag. They can be stored for up to 3 months. When ready to cook, fry them directly from frozen, adding a couple of minutes to the cook time.
What oil is best for frying chicken tenders?
Neutral oils with high smoke points, such as vegetable oil, canola oil, or peanut oil, work best for frying chicken tenders. These oils ensure that the chicken cooks evenly and achieves that perfect golden-brown color.
Can I add spices to the flour mixture for extra flavor?
Feel free to customize the flour mixture by adding spices like cayenne pepper, paprika, dried herbs, or even a pinch of chili powder to enhance the flavor profile to your liking.
How can I tell when the oil is hot enough for frying?
You can use a thermometer to ensure the oil reaches 180°C (350°F) before adding the chicken. Alternatively, you can drop a small piece of bread into the oil; it should sizzle and turn golden brown in about 60 seconds.
What dipping sauces go well with buttermilk fried chicken tenders?
Buttermilk fried chicken tenders pair excellently with a variety of dipping sauces like ranch dressing, honey mustard, barbecue sauce, or spicy buffalo sauce. You can also get creative with your favorite homemade or store-bought dips!
Is it necessary to marinate the chicken overnight in buttermilk?
While overnight marination allows for enhanced flavor and tenderness, marinating for at least 2 hours is sufficient for delicious results. The longer marination time helps the buttermilk work its magic, resulting in juicier chicken.
