Description
Crispy buttermilk fried chicken tenders bring Southern comfort right to dinner tables with golden, juicy perfection. Crunchy exterior and tender meat make this classic dish an irresistible crowd-pleaser you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 lbs chicken tenders
- 2 cups buttermilk
- 2 cups all-purpose flour
Coating Ingredients:
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
Frying Ingredients:
- 4 cups vegetable oil
- 1 large egg
Instructions
- Marinate chicken tenders in buttermilk for at least 2 hours or overnight in the refrigerator to enhance tenderness and flavor infusion.
- Combine flour, salt, black pepper, paprika, garlic powder, and cayenne pepper in a shallow dish, creating a well-seasoned coating mixture.
- Whisk egg in a separate bowl to help the dry coating adhere to the chicken.
- Remove chicken from buttermilk, allowing excess liquid to drip off, then dredge each tender thoroughly in the seasoned flour mixture, ensuring complete and even coverage.
- Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F, maintaining a consistent temperature for optimal frying.
- Carefully lower coated chicken tenders into hot oil, working in batches to avoid overcrowding and maintain oil temperature.
- Fry each batch for 3-4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F.
- Transfer fried chicken tenders to a wire rack or paper towel-lined plate to drain excess oil and maintain crispiness.
- Let chicken rest for 3-5 minutes before serving to allow juices to redistribute and coating to set.
- Serve hot with preferred dipping sauce or side accompaniments.
Notes
- Tenderize chicken using buttermilk for deeper flavor penetration and softer meat texture.
- Select high-quality, fresh chicken tenders for consistent cooking and superior taste.
- Maintain precise oil temperature between 350-375°F to prevent greasy or undercooked chicken.
- Pat chicken completely dry before coating to ensure crispy, adherent breading that doesn’t become soggy.
- Prep Time: 2 hours (or overnight)
- Cook Time: 12-16 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg