Description
This Crispy Buttermilk Fried Chicken Tenders recipe delivers juicy, tender chicken coated in a flavorful, ultra-crispy crust. Marinated overnight in a spiced buttermilk mixture, these tenders are perfectly fried to golden perfection, making for an irresistible appetizer or main dish.
Ingredients
Scale
Buttermilk Marinade
- 1 cup buttermilk
- 1 ½ teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 2 pounds chicken tenderloins
Breading
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ¼ teaspoon cayenne pepper
- 2 tablespoons buttermilk
For Cooking
- 4–6 cups vegetable oil (for frying)
Instructions
- Prepare the Buttermilk Marinade: In a large bowl, whisk together buttermilk, salt, garlic powder, smoked paprika, cayenne pepper, and black pepper until well combined.
- Marinate the Chicken: Add the chicken tenders to the marinade, ensuring every piece is fully coated. Cover and refrigerate for at least 4 hours, up to 24 hours for best flavor and tenderness.
- Prepare the Breading: In a shallow dish, combine flour, baking powder, salt, paprika, garlic powder, onion powder, dried parsley, and cayenne pepper. Add 2 tablespoons of buttermilk to the dry mixture. Rub the buttermilk into the flour mix with your fingertips to create small clumps for an ultra-crispy crust after frying.
- Dredge the Chicken: Remove chicken from the marinade a few pieces at a time, letting excess drip off. Firmly press the chicken into the breading mixture to coat thoroughly.
- Set Aside: Place breaded chicken tenders on a wire rack or plate to rest while heating oil.
- Fry the Chicken: Heat about 3 inches of vegetable oil in a deep pan or Dutch oven to 350°F (175°C) using a deep-fry thermometer for accuracy. Working in batches, fry 3-4 chicken tenders at a time for 5–6 minutes, turning occasionally until golden brown and internal temperature reaches 165°F (74°C).
- Repeat Frying: Maintain oil at 350°F and continue frying remaining chicken tenders in batches.
- Drain and Serve: Transfer cooked tenders to the wire rack over a baking sheet to drain excess oil. Optionally sprinkle with fresh chopped parsley and serve hot.
Notes
- Recipe yields approximately 4 servings; number of tenders may vary based on size.
- Use a deep-fry thermometer and maintain oil at 350°F (175°C) for perfect frying and crispy texture.
- Avoid overcrowding the pan to prevent dropping oil temperature and soggy breading.
- For reheating frozen tenders, air fry at 375°F (190°C) for 8–10 minutes flipping halfway, or bake at 400°F (200°C) on a wire rack for 15–20 minutes until hot and crispy. Avoid microwaving to prevent sogginess.
- This recipe includes about 1 cup of vegetable oil in its nutritional calculations.
Nutrition
- Serving Size: 1 serving (about 5 oz chicken tenders)
- Calories: 520
- Sugar: 1g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 5g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
