Ever craved that perfect crunch combined with juicy tenderness? That’s exactly what these Buttermilk Fried Chicken Tenders offer. This recipe is your ticket to mouthwatering chicken that will impress your family and friends.
The magic begins with marinating the chicken in buttermilk, which not only tenderizes the meat but also infuses it with rich flavor. Whether you’re serving these for game day, a family dinner, or even a casual get-together, they’re bound to be a hit!
What makes these chicken tenders truly special is the delightful blend of spices in the coating, giving you that extra kick without overwhelming the palate. You might just find yourself making this recipe on repeat!
Irresistibly Crunchy Buttermilk Fried Chicken Tenders
These crispy buttermilk fried chicken tenders are golden brown, with a crunchy exterior that gives way to juicy, flavorful chicken inside. The buttermilk marinade ensures every bite is tender and delicious, making them a perfect choice for any occasion.
Ingredients
- 1 pound chicken breasts, cut into strips
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup breadcrumbs (for extra crunch)
- Vegetable oil for frying
Instructions
- Marinate the Chicken: In a bowl, combine chicken strips and buttermilk. Mix in garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Cover and refrigerate for at least 2 hours or overnight for best results.
- Prepare the Coating: In a shallow dish, mix flour and breadcrumbs. This will create a crunchy outer layer for the tenders.
- Heat the Oil: In a deep skillet or frying pan, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Coat the Chicken: Remove chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring an even coating.
- Fry the Chicken: Carefully place the coated chicken tenders into the hot oil. Fry in batches, cooking for about 4-5 minutes per side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- Drain and Serve: Remove the tenders from the oil and drain on paper towels. Serve hot with your favorite dipping sauces.
Cook and Prep Times
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 20 minutes
- Total Time: 30 minutes (plus marinating time)
- Servings: 4 servings
- Calories: 350kcal
- Fat: 20g
- Protein: 28g
- Carbohydrates: 20g
