Buttermilk Fried Chicken Tenders (Printable)

Tender chicken soaked in tangy buttermilk, coated and fried until golden and crispy for a comforting meal.

# What You 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 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon paprika
08 - 1/4 teaspoon cayenne pepper (optional)

→ Coating

09 - 1.5 cups all-purpose flour
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1 teaspoon paprika
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1/2 teaspoon baking powder

→ For Frying

16 - Vegetable oil for deep frying

# How-To Steps:

01 - In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Add chicken strips and turn to coat evenly. Cover and refrigerate for a minimum of 2 hours or up to overnight.
02 - Combine all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and baking powder in a shallow dish. Stir well to blend.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere. Arrange coated strips on a plate.
04 - Pour vegetable oil to a depth of 2 inches into a large, deep skillet or Dutch oven. Heat oil to 350°F (175°C), using a thermometer to maintain temperature.
05 - Fry chicken strips in batches without overcrowding, approximately 3 to 4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).
06 - Transfer cooked tenders to a wire rack or paper towels to drain excess oil. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The buttermilk marinade keeps the meat impossibly juicy while the double-seasoned coating stays crispy for hours.
  • It's genuinely foolproof, even if your kitchen fills with more oil smoke than you'd like to admit.
02 -
  • Don't skip the thermometer on oil temperature, I learned this the expensive way with a fire extinguisher incident I'd rather forget.
  • The double-dip method from the notes is genuinely worth the extra step if you want restaurant-level crunch that lasts.
03 -
  • Keep your oil at a steady 350°F by adjusting your heat between batches, this is what separates greasy from crispy.
  • Pat the coated tenders dry with a paper towel before frying so you minimize the oil splattering and reduce the moisture that makes coating soggy.
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