Buttermilk Fried Chicken Tenders (Printable Version)

Juicy chicken tenders soaked in tangy buttermilk, coated with spices, fried to crispy golden delight.

# What You'll Need:

→ Chicken

01 - 1.5 lbs chicken tenders or boneless, skinless chicken breasts cut into strips

→ Marinade

02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon onion powder
07 - ½ teaspoon paprika
08 - ¼ teaspoon cayenne pepper, optional

→ Coating

09 - 1½ cups all-purpose flour
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - 1 teaspoon paprika
13 - ½ teaspoon garlic powder
14 - ½ teaspoon onion powder
15 - ½ teaspoon baking powder

→ For Frying

16 - Vegetable oil, amount sufficient for deep frying (approximately 2 inches deep)

# How to Make It:

01 - Whisk buttermilk with salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper in a large bowl. Add chicken strips, turning to coat thoroughly. Cover and refrigerate for at least 2 hours or up to overnight.
02 - Combine flour, salt, black pepper, paprika, garlic powder, onion powder, and baking powder in a shallow dish. Stir well to distribute spices evenly.
03 - Remove chicken from marinade, allowing excess liquid to drain. Dredge each piece thoroughly in seasoned flour, pressing lightly to adhere coating. Arrange coated chicken on a plate.
04 - Pour vegetable oil to a depth of approximately 2 inches into a large, deep skillet or Dutch oven. Heat oil to 350°F (175°C), monitoring with a thermometer for accuracy.
05 - Fry chicken in batches, avoiding overcrowding. Cook each side for 3 to 4 minutes or until golden brown and internal temperature reaches 165°F (74°C).
06 - Drain fried chicken tenders on a wire rack or paper towels to remove excess oil. Serve immediately while hot.

# Expert Tips:

01 -
  • The buttermilk marinade keeps the meat impossibly juicy while the double-dipped coating turns crispy and golden, like you just grabbed them from a proper fried chicken shop.
  • Fifteen minutes of actual hands-on time means you can prep these while the oil comes to temperature, then relax while they fry.
  • One tender recipe that works for weeknight dinners, lunch boxes, and impressing people who didn't think you could cook.
02 -
  • Oil temperature is everything; too cool and they absorb grease, too hot and the outside burns while the inside stays raw—the thermometer is not optional.
  • Double-dipping is worth the extra step: one coat of flour, back into buttermilk, then flour again creates the kind of shatteringly crisp shell that makes you close your eyes when you bite into it.
03 -
  • Marinate overnight if you have time; the buttermilk's acidity keeps working, making the chicken even more tender and flavorful.
  • Pat the chicken dry before dredging if it seems too wet from the marinade; excess moisture is the enemy of crispy coating.
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