Buttermilk Fried Chicken Tenders (Printable Version)

Tender chicken strips marinated in buttermilk and fried to golden crisp with spiced flour coating.

# Ingredient List:

→ Chicken

01 - 1.5 lbs chicken tenders or boneless, skinless chicken breasts cut into strips

→ Marinade

02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon ground black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon paprika
08 - 1/4 teaspoon cayenne pepper (optional)

→ Coating

09 - 1 1/2 cups all-purpose flour
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground black pepper
12 - 1 teaspoon paprika
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1/2 teaspoon baking powder

→ For Frying

16 - Vegetable oil for deep frying

# Directions:

01 - In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Add chicken tenders, turning to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight.
02 - Combine all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and baking powder in a shallow dish, mixing evenly.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing gently to adhere. Arrange coated tenders on a plate.
04 - Pour vegetable oil to a depth of 2 inches in a large, deep skillet or Dutch oven and heat to 350°F (175°C).
05 - Fry chicken tenders in batches, cooking 3 to 4 minutes per side until golden and cooked through, reaching an internal temperature of 165°F (74°C). Avoid overcrowding the pan.
06 - Transfer fried tenders to a wire rack or paper towels to drain excess oil. Serve hot.

# Expert Advice:

01 -
  • The buttermilk marinade keeps the chicken ridiculously juicy no matter how long you fry it.
  • That double-layer coating creates a satisfying crunch that actually stays crispy even after it cools down.
  • It's genuinely foolproof, even when you're cooking for people who show up unexpectedly.
02 -
  • Don't skip the full 2-hour marinade. The buttermilk needs that time to break down the chicken fibers and keep things juicy. I learned this the hard way by trying to rush it, and the chicken came out tough.
  • If you want extra-special crunch, do the double-dip after the first flour coating dries slightly. Dip back into buttermilk for just a second, then coat in flour again. The extra layer creates a thick, crackling crust.
03 -
  • Keep a instant-read thermometer handy for both the oil temperature and the chicken's internal temperature. It removes the guesswork and makes you a better cook.
  • Don't dredge all the chicken at once before frying. The flour coating will get damp and lose its crispiness, so dredge as you go, just before the chicken hits the oil.
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