Crispy Buttermilk Fried Chicken Tenders Recipe
These crispy buttermilk chicken tenders are marinated for maximum flavor, coated in a seasoned flour mixture, and fried to golden perfection. Juicy on the inside and deliciously crunchy on the outside, they’re perfect for dipping, snacking, or serving as a fun family meal.For best results, allow the chicken to marinate in the seasoned buttermilk mixture for at least 4 hours.
Servings: 4 servings
Calories: 842kcal
Ingredients
For the Buttermilk Marinade
- 1 cup buttermilk
- 1 ½ teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 2 pounds chicken tenderloins
For the Breading
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 2 tablespoon buttermilk
For Cooking
- 4-6 cups Vegetable oil - for cooking (approximately)
Instructions
- Prepare the Buttermilk Marinade: In a large bowl, whisk together buttermilk, salt, garlic powder, smoked paprika, cayenne pepper, and black pepper until well combined.
- Marinate the Chicken: Add the chicken tenders to the bowl. Make sure every piece is coated in the seasoned buttermilk mixture then cover and refrigerate for at least 4 hours, or up to 24 hours.
- Prepare the Breading: In a shallow dish, combine the flour, baking powder, salt, paprika, black pepper, garlic powder, onion powder, dried parsley, smoked paprika, and cayenne pepper. Add 2 tablespoons of buttermilk to the flour mixture. Use your fingertips to rub the buttermilk into the flour to form small clumps (when fried, these bits create an ultra-crispy, craggy texture).
- Dredge the Chicken: Remove the chicken tenders from the marinade a few at a time, allowing any excess to drip off. Coat the chicken tenders in the seasoned breading mixture, pressing firmly to ensure the breading sticks.
- Set the breaded chicken tenders aside on a wire rack or plate.
- To Fry the Chicken: Place a wire cooling rack inside a large baking sheet lined with foil. Heat about 3 inches of oil in a deep pan or 6 to 7-quart Dutch oven to 350°F (175°C). Use a deep fry thermometer for accuracy. Working in batches, carefully lower 3-4 chicken tenders at a time into the hot oil. Fry for 5–6 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) as measured by a digital meat thermometer.
- Return the oil to 350°F (175°C) and repeat until all of the chicken tenders have been cooked.
- Drain and Serve: Transfer the cooked tenders to the prepared wire rack (placed over a baking sheet) to drain excess oil. Sprinkle with fresh chopped parsley if desired.
Notes
- Recipe is for 4 servings. The total number of fried chicken tenders will vary. Nutritional information is calculated to include 1 cup of vegetable oil.
- Keep the oil at a steady 350°F (175°C) for evenly cooked, golden brown chicken tenders. Use a deep fry thermometer for accuracy.
- Avoid overcrowding the pan to prevent the oil temperature from dropping and causing soggy breading.
- To store fried chicken tenders, let them cool completely, then place them in a single layer in an airtight container lined with a paper towel. Refrigerate for up to 3–4 days. To freeze, flash freeze the cooled tenders in a single layer for 1–2 hours, then transfer to a zip-top freezer bag for up to 2 months.
- For best results, reheat from frozen in an air fryer at 375°F (190°C) for 8–10 minutes, flipping halfway. Or, bake at 400°F (200°C) on a wire rack for 15–20 minutes until hot and crispy. Avoid the microwave—it’ll make them soggy.
Nutrition
Calories: 842kcal | Carbohydrates: 30g | Protein: 42g | Fat: 62g | Saturated Fat: 11g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 116mg | Sodium: 1725mg | Potassium: 908mg | Fiber: 2g | Sugar: 4g | Vitamin A: 814IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 3mg
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