Description
Juicy and crispy, these Buttermilk Fried Chicken Tenders are a family favorite! Marinated in buttermilk for tenderness and coated in a flavorful seasoned flour mixture, they are perfect for dipping and satisfying your fried chicken cravings.
Ingredients
Scale
- 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
- Marinate the Chicken: In a medium bowl, combine the chicken tenders and buttermilk. Cover and refrigerate for at least 1 hour, or up to overnight.
- Prepare the Coating: In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- Heat the Oil: 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).
- Coat the Chicken: Remove the chicken tenders from the buttermilk, allowing any excess to drip off, and coat them in the flour mixture.
- Fry the Chicken: Carefully place the chicken tenders in the hot oil and cook for 3-4 minutes on each side, or until they are golden brown and cooked through.
- Drain and Serve: Remove the chicken tenders from the oil and drain on a paper towel-lined plate. Serve hot with your choice of dipping sauces or sides.
Notes
- For extra crunch, double-dip the chicken tenders by re-coating them in the buttermilk and then in the flour mixture before frying.
- Adjust the cayenne pepper to your spice preference.
- Prep Time: 1 hour (plus marination time)
- Cook Time: 15 mins
- Category: main course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 tenders
- Calories: 320
- Sugar: 1g
- Sodium: 620 mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg