Buttermilk Fried Chicken Tenders

Introduction

There’s something incredibly comforting about biting into a crispy, juicy fried chicken tender. This recipe for Buttermilk Fried Chicken Tenders brings back fond memories of family gatherings and summer picnics, where the aroma of fried chicken would fill the air. My family absolutely loves these tenders; they’re a staple at our dinner table and a crowd-pleaser at any event. The secret to their tenderness and flavor lies in the buttermilk marinade, which makes the chicken unbelievably moist and flavorful. This dish has become a favorite not only for its taste but also for the nostalgia it evokes.

Ingredients

• 2 pounds chicken tenders
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste
• Canola oil, for frying

Instructions

Step 1: Marinate the Chicken

1. In a medium bowl, combine the chicken tenders and buttermilk.
2. Cover the bowl and refrigerate for at least 1 hour, or up to overnight. This marinating step is crucial for flavor and moisture.

Step 2: Prepare the Coating

1. In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. This blend of spices adds depth to the flavor of the chicken.

Step 3: Heat the Oil

1. Heat about 1 inch of canola oil in a heavy-bottomed pan or Dutch oven over medium-high heat until it reaches 375°F (190°C). A thermometer is essential here to ensure the oil is hot enough for frying.

Step 4: Coat the Chicken

1. Remove the chicken tenders from the buttermilk, allowing any excess to drip off.
2. Coat them in the flour mixture, pressing gently to ensure a good coating.

Step 5: Fry the Chicken

1. Carefully place the chicken tenders in the hot oil, being mindful not to overcrowd the pan.
2. Cook for 3-4 minutes on each side, or until they are golden brown and cooked through.
3. Remove the chicken tenders from the oil and drain on a paper towel-lined plate.

Step 6: Serve

1. Serve the chicken tenders hot, with your choice of dipping sauces or sides. Enjoy!

Nutrition Facts

• Servings: 4 (about 8 tenders)
• Calories per serving: 450
• Total Fat: 24g
• Saturated Fat: 4g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Cholesterol: 115mg
• Sodium: 600mg
• Total Carbohydrates: 36g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 30g

Preparation Time

• Prep Time: 15 minutes (plus marinating time)
• Cook Time: 20 minutes
• Total Time: 35 minutes (plus marinating time)

How to Serve

• With Dipping Sauces:
• Honey mustard
• BBQ sauce
• Ranch dressing
• Spicy mayo
• As Part of a Meal:
• Serve with coleslaw
• Pair with mashed potatoes
• Add a side of cornbread

Additional Tips

1. Use Fresh Ingredients: Fresh chicken and high-quality buttermilk make a big difference in flavor.
2. Adjust Spice Level: Modify the amount of cayenne pepper according to your spice preference.
3. Let the Oil Return to Temperature: After adding chicken to the oil, wait for it to come back to temperature before adding more.
4. Keep It Warm: If cooking in batches, keep the cooked tenders warm in a 200°F (93°C) oven until ready to serve.
5. Rest Before Serving: Let the chicken tenders rest for a few minutes after frying to allow the juices to redistribute.

Recipe Variations

• Baked Version: For a healthier option, bake the chicken tenders at 400°F (200°C) for 20-25 minutes, flipping halfway through.
• Spicy Version: Add hot sauce to the buttermilk marinade for an extra kick.
• Herb Variation: Mix in dried herbs like thyme or oregano into the flour mixture for added flavor.
• Different Proteins: Try the same recipe with shrimp or tofu for alternative options.

Serving Suggestions

• Pair with a simple green salad for a balanced meal.
• Serve alongside sweet potato fries for a delicious side.
• Create a fried chicken tender sandwich with lettuce, tomato, and your favorite sauce.

Freezing and Storage

• Storage: Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days.
• Freezing: Allow the cooked tenders to cool completely before freezing. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 2 months. To reheat, bake in a preheated oven at 375°F (190°C) until heated through.

FAQ Section

1. Can I use frozen chicken tenders?

• Yes, but thaw them completely before marinating.

1. What type of chicken can I use?

• Chicken tenders, breasts, or thighs can be used, but tenders are preferred for their tenderness.

1. Can I substitute buttermilk?

• Yes, you can use regular milk mixed with a tablespoon of vinegar or lemon juice to mimic buttermilk.

1. How can I make them gluten-free?

• Substitute all-purpose flour with a gluten-free flour blend.

1. What oil is best for frying?

• Canola oil, vegetable oil, or peanut oil are good options due to their high smoke points.

1. Can I prepare the chicken ahead of time?

• Yes, marinate the chicken up to a day ahead and fry just before serving.

1. What dipping sauces pair well?

• BBQ sauce, honey mustard, ranch, and hot sauce are all excellent choices.

1. How do I know when the oil is hot enough?

• Use a thermometer to check for 375°F (190°C), or drop in a small piece of bread; it should brown in about 60 seconds.

1. Why did my chicken turn out soggy?

• This can happen if the oil temperature was too low or if the chicken was overcrowded in the pan.

1. How do I keep leftovers crispy?
   • To reheat, bake in the oven instead of microwaving to maintain crispiness.

Conclusion

These Buttermilk Fried Chicken Tenders are not just a recipe; they are a delightful experience that brings families together. With their crispy exterior and juicy interior, they are sure to be a hit at any gathering. Whether you’re serving them for a casual dinner or a festive celebration, these tenders will be the star of the show. Enjoy the process of making them and the joy they bring to your table!

Print