Description
This Crispy Buttermilk Fried Chicken Tenders recipe features tender chicken marinated in a flavorful buttermilk mixture, coated in a seasoned flour blend, and fried to a perfect golden crisp. Juicy on the inside and deliciously crunchy on the outside, these tenders make a perfect snack, appetizer, or family meal with a satisfying texture and bold flavor.
Ingredients
Units
Scale
Buttermilk Marinade
- 1 cup buttermilk
- 1 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 2 pounds chicken tenderloins
Breading
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoon buttermilk
For Frying
- 4-6 cups vegetable oil (for cooking, approximately)
Instructions
- Prepare the Buttermilk Marinade: In a large bowl, whisk together the buttermilk, salt, garlic powder, smoked paprika, cayenne pepper, and black pepper until fully combined, creating a flavorful marinade base for the chicken tenders.
- Marinate the Chicken: Add the chicken tenderloins to the bowl, ensuring each piece is evenly coated with the seasoned buttermilk mixture. Cover the bowl and refrigerate for at least 4 hours, or up to 24 hours, allowing the flavors to deeply penetrate the chicken and tenderize it.
- Prepare the Breading: In a shallow dish, combine the flour, baking powder, salt, paprika, garlic powder, onion powder, dried parsley, black pepper, smoked paprika, and cayenne pepper. Add 2 tablespoons of buttermilk to this dry mixture and use your fingertips to rub it in until small clumps form. These clumps will create an ultra-crispy, craggy texture when fried.
- Dredge the Chicken: Remove the chicken tenders from the marinade a few at a time, letting excess marinade drip off. Press each tender firmly into the seasoned breading mixture to coat completely, then set the breaded tenders aside on a wire rack or plate.
- Heat the Oil: Place a wire cooling rack over a baking sheet lined with foil for draining later. In a deep pan or Dutch oven, pour enough vegetable oil to reach about 3 inches depth and heat it to 350°F (175°C). Use a deep-fry thermometer to maintain an accurate temperature.
- Fry the Chicken: Working in batches, carefully lower 3 to 4 breaded chicken tenders into the hot oil. Fry for 5 to 6 minutes, turning occasionally until golden brown and crispy. Check that the internal temperature reaches 165°F (74°C) using a digital meat thermometer to ensure they are fully cooked.
- Drain and Serve: Transfer the cooked chicken tenders to the wire rack set over the baking sheet to drain excess oil. Optionally, sprinkle freshly chopped parsley over the tenders before serving for a fresh herb finish.
Notes
- For best flavor and tenderness, marinate the chicken in the buttermilk mixture for a minimum of 4 hours, preferably overnight.
- The small clumps in the breading create an especially crispy texture—avoid pressing the breading flat.
- Maintain the oil temperature consistently at 350°F to ensure even cooking and crispiness without greasiness.
- Fry the chicken in small batches to avoid overcrowding the pan, which can lower the oil temperature.
- Use a thermometer to check doneness rather than relying solely on color to ensure food safety.
Nutrition
- Serving Size: 1 serving
- Calories: 842 kcal
- Sugar: 4 g
- Sodium: 1725 mg
- Fat: 62 g
- Saturated Fat: 11 g
- Unsaturated Fat: 46 g
- Trans Fat: 0.4 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 116 mg
