Buttermilk Fried Chicken Tenders
From MountainMamas 7 months ago
- 40 mins to make
- Serves 4
One of my most popular chicken dinners at my house, I take my chicken tenders and marinate in seasoned buttermilk for 4 hours and then pan-fried to a crispy, crunchy perfection. Everyone loves these so much that we end up doubling the recipe when friends come over. Read more Easy to make and really good. See less
Ingredients
- FOR THE MARINADE: shopping list
- 2 pounds chicken tenderloins shopping list
- 1 cup buttermilk shopping list
- 1½ teaspoons salt shopping list
- ¼ teaspoon cayenne pepper shopping list
- ¼ teaspoon garlic powder shopping list
- ¼ teaspoon paprika shopping list
- FOR THE BREADING: shopping list
- 1½ cups all purpose flour shopping list
- 1½ teaspoons baking powder shopping list
- 1 heaping teaspoon salt shopping list
- ¾ teaspoon black pepper shopping list
- ¾ teaspoon garlic powder shopping list
- ¾ teaspoon paprika shopping list
- 3 tablespoons buttermilk shopping list
- FOR COOKING: shopping list
- 3-4 cups vegetable oil, for cooking shopping list
How to make it
- To marinate the chicken: In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
- To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
- Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
- To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
- Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
- Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
- Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.
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