Crispy Buttermilk Chicken Tenders (Print Version)
These Buttermilk Fried Chicken Tenders are crispy on the outside, juicy on the inside, and packed with flavor from a buttermilk marinade.
# Ingredients:
→ For the Marinade
01 -
2 pounds chicken tenderloins
02 -
1 cup buttermilk
03 -
1½ teaspoons salt
04 -
¼ teaspoon cayenne pepper
05 -
¼ teaspoon garlic powder
06 -
¼ teaspoon paprika
→ For the Breading
07 -
1½ cups all purpose flour
08 -
1½ teaspoons baking powder
09 -
1 heaping teaspoon salt
10 -
¾ teaspoon black pepper
11 -
¾ teaspoon garlic powder
12 -
¾ teaspoon paprika
13 -
3 tablespoons buttermilk
→ For Cooking
14 -
3-4 cups vegetable oil, for frying
# Instructions:
01 -
In a large sealable bag, combine the chicken tenders with buttermilk, salt, cayenne pepper, garlic powder, and paprika. Seal the bag tightly and massage everything together until the chicken is evenly coated. Place the bag in a bowl (to catch any leaks) and refrigerate for at least 4 hours or overnight for best flavor.
02 -
Mix the flour, baking powder, salt, pepper, garlic powder, and paprika in a large bowl. Whisk until well combined, then drizzle in the buttermilk and stir with a fork until you get nice, craggy clumps throughout the mixture - these will create extra crispy bits!
03 -
Line a baking sheet with foil for easy cleanup. Take the chicken pieces from the marinade a few at a time and toss them in the breading mixture. Press the chicken firmly into the breading so those wonderful clumps stick to the meat. Pro tip: use one hand for wet chicken and one for dry breading to avoid creating a goopy mess on your fingers. Place the breaded tenders on your prepared baking sheet.
04 -
Line another baking sheet with several layers of paper towels. Add oil to a large, high-sided pot until it reaches about ¾-inch deep and heat over medium-high until shimmering (around 350°F). If a small cube of bread sizzles when dropped in, you're good to go! Using tongs, carefully place several tenders in the hot oil without crowding. Fry until golden brown on one side, then flip and cook the other side. Remember - the chicken might look lighter in the oil than it actually is. Transfer cooked tenders to the paper towel-lined sheet to drain. Continue with remaining chicken, adjusting heat as needed.
05 -
Serve these crispy, juicy tenders while they're hot! They're perfect with your favorite dipping sauces.
# Notes:
01 -
One of my most popular recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.
02 -
It can be hard to tell how golden the chicken is when immersed in oil. If unsure, pull a tender out and place it on paper towels to see the true color.
03 -
The cooked tenders can be frozen for up to 3 months. To reheat, place frozen tenders on a wire rack over a baking sheet and warm in a 350°F oven until crispy and heated through, about 25 minutes, flipping halfway.