Description
Crispy and flavorful Buttermilk Chicken Tenders marinated to perfection and fried to a golden brown, delivering a juicy and tender bite every time. This recipe uses a simple buttermilk marinade and a seasoned flour coating for an easy yet delicious homemade comfort food.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken tenders
- 1 cup buttermilk
Coating
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
For Frying
- Oil for frying (such as vegetable or canola oil)
Instructions
- Marinate the Chicken: Place chicken tenders in a bowl and cover them with buttermilk. Allow the chicken to marinate for at least 2 hours in the refrigerator to tenderize and infuse flavor.
- Prepare the Flour Mixture: In a separate bowl, combine all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly to create the coating blend.
- Heat the Oil: Pour enough oil into a frying pan to cover the bottom by about 1/4 inch and heat it over medium heat. The oil should be hot but not smoking, around 350°F (175°C).
- Coat the Chicken: Remove the chicken tenders from buttermilk, allowing excess to drip off, then dredge each piece thoroughly in the seasoned flour mixture, pressing gently to adhere well.
- Fry the Chicken Tenders: Carefully place the coated chicken tenders in the hot oil. Fry them approximately 5 to 7 minutes per side, turning once, until they are golden brown and crispy on the outside and cooked through inside.
- Drain and Serve: Remove the fried chicken tenders from the pan and place them on paper towels to drain excess oil. Serve immediately while hot and crispy.
Notes
- Ensure the oil is at the correct temperature to avoid greasy chicken.
- Marinating for longer than 2 hours, up to overnight, enhances flavor and tenderness.
- Use a thermometer to check doneness; chicken should reach an internal temperature of 165°F (74°C).
- Add cayenne pepper or hot sauce to the marinade for a spicy kick.
- For a gluten-free alternative, substitute the all-purpose flour with a gluten-free flour blend.
