Indulge in the classic, irresistible taste of buttermilk fried chicken tenders, a staple of American comfort food. With their tender, juicy interior and perfectly crunchy exterior, these chicken tenders are marinated in creamy buttermilk and seasoned to perfection. This traditional recipe brings the essence of a cherished family favorite to your table, delivering a satisfying crunch with every bite.
Buttermilk Fried Chicken Tenders Recipe
4
servings15
minutes2
hours15
minutes421
kcal2
hours30
minutesKeep the screen of your device on
Ingredients
450 g 1 lb chicken tenders
240 ml 1 cup buttermilk
1 teaspoon 1 teaspoon salt
1 teaspoon 1 teaspoon black pepper
1 teaspoon 1 teaspoon garlic powder
1 teaspoon 1 teaspoon onion powder
1 teaspoon 1 teaspoon paprika
240 g 2 cup flour
Oil for frying
Equipment
Mixing Bowl- Whisk
- Large skillet
- tongs
- paper towels
Directions
- Prepare the Marinade: In a mixing bowl, combine the buttermilk, salt, black pepper, garlic powder, onion powder, and paprika. Whisk everything together until well combined.
- Marinate the Chicken: Place the chicken tenders in the buttermilk mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for better flavor absorption.
- Prepare the Coating: In another bowl, add the all-purpose flour. Season with additional salt and pepper if desired.
- Heat the Oil: In a large skillet or deep fryer, heat the oil to 180°C (350°F).
- Coat the Chicken: Remove the chicken tenders from the marinade, allowing any excess buttermilk to drip off. Dredge each piece in the flour, fully coating it before shaking off the excess.
- Fry the Chicken: Carefully place the coated chicken tenders in the hot oil, frying in batches to avoid overcrowding. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. Use a thermometer to check that the internal temperature reaches 75°C (165°F).
- Drain and Serve: Transfer the fried chicken tenders to a plate lined with paper towels to drain excess oil.
Notes
- For extra crispiness, double-dip the chicken by returning it to the buttermilk marinade and flour before frying. This ensures an even thicker coating.
Can I use regular milk instead of buttermilk for the marinade?
While you can use regular milk, buttermilk is preferred because its acidity helps tenderize the chicken and enhances the flavor. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for about 5 minutes.
