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Crispy, juicy buttermilk chicken tenders with the perfect crunch factor might just be the ultimate comfort food. The secret lies in the buttermilk marinade that tenderizes the chicken while infusing it with subtle tang and spices. When coated in seasoned flour and fried to golden perfection, these tenders develop an irresistible crust that shatters with each bite while keeping the meat inside incredibly moist.
I first made these tenders during a particularly challenging week with my youngest, who was going through an extreme picky eating phase. The look of delight on her face when she bit into that first perfectly crispy tender was worth every bit of effort. What started as a peace offering to a picky eater has become one of our family's most requested meals.
Marinade Magic Explained
- Buttermilk: Natural acids break down proteins in the chicken, making it tender without becoming mushy.
- Paprika: Adds subtle sweetness and color to the marinade.
- Garlic powder: Infuses aromatic flavor that distributes evenly.
- Cayenne pepper: Provides gentle heat without overpowering.
- Kosher salt: Dissolves well and seasons the meat throughout.
- Black pepper: Freshly ground enhances flavor complexity.
Preparation Process
- Marinate The Chicken:
- Combine chicken tenders with buttermilk, paprika, garlic powder, cayenne pepper, and kosher salt in a large ziplock bag. Seal and massage the marinade into the chicken. Refrigerate for at least 4 hours, preferably overnight.
- Create The Coating:
- Whisk flour, baking powder, kosher salt, black pepper, garlic powder, and paprika in a shallow bowl. Stir in a small amount of buttermilk to create clumps for extra crispiness.
- Bread The Chicken:
- Remove tenders from marinade, let excess drip off, then press into the flour mixture until fully coated.
- Heat The Oil:
- Fill a Dutch oven or skillet with vegetable oil to ¾-inch depth. Heat to 350°F.
- Fry To Perfection:
- Fry tenders in batches, cooking for about 3 minutes per side until golden brown. Ensure internal temperature reaches 165°F.
- Rest Before Serving:
- Allow tenders to rest for 2-3 minutes to retain crispiness and redistribute juices.
I discovered my passion for perfecting these tenders after a restaurant visit where I paid nearly twenty dollars for chicken that wasn't as good as what I now make at home. My family loves them on movie nights, served with different dipping sauces.
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Beyond Basic Tenders
Buttermilk's lactic acid gently breaks down proteins, making chicken incredibly tender. Baking powder in the coating creates tiny bubbles, resulting in a crispier crust. When fried at the correct temperature, the coating forms an instant seal, preventing excess oil absorption.
Serving Inspirations
Serve tenders on toasted brioche buns with honey mustard, roll them into wraps with lettuce and ranch, or cube them for pasta dishes. Build an interactive dinner board with dipping sauces and veggie sticks for a fun family meal.
Recipe Twists
For a Southern twist, add hot sauce to the marinade and mix cornmeal into the flour. For gluten-free tenders, use a cup-for-cup gluten-free flour blend with xanthan gum. Infuse fresh herbs for extra aroma or experiment with smoked paprika for a bolder flavor.
Keeping Leftovers
Store cooled tenders in a single layer on a paper towel-lined plate, covered loosely with foil. Refrigerate for up to 3 days. Reheat on a wire rack in a 375°F oven for 10 minutes to restore crispness. Avoid microwaving, as it softens the coating.
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These buttermilk fried chicken tenders represent comfort food at its finest. Every bite delivers the perfect balance of crunch and juiciness. Through years of tweaking and testing, I take pride in knowing this recipe creates tenders worthy of being the most requested meal in my home.
Frequently Asked Questions
- → Can I use chicken breasts instead of tenderloins?
- Yes! You can use boneless chicken breasts cut into 1-inch strips. They might need a little longer cooking time depending on thickness.
- → What can I substitute for buttermilk?
- You can make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5-10 minutes until slightly thickened.
- → How do I know when the oil is hot enough for frying?
- The oil should be around 350°F. If you don't have a thermometer, drop a small piece of bread in the oil - it should sizzle and turn golden in about 60 seconds.
- → Can I bake these instead of frying?
- Yes, though they won't be as crispy. Bake at 400°F on a wire rack over a baking sheet for about 15-20 minutes, flipping halfway through.
- → What dipping sauces go well with these chicken tenders?
- Honey mustard, ranch, BBQ sauce, buffalo sauce, or sriracha mayo all pair perfectly with these crispy tenders.
- → How long will these keep in the refrigerator?
- Store in an airtight container for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore crispiness.