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Buttermilk Fried Chicken Tenders

Buttermilk Fried Chicken Tenders
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These Buttermilk Fried Chicken Tenders are crispy, juicy, and cooked to golden perfection. Tender chicken soaked in tangy buttermilk and coated with a seasoned, crunchy coating offers a flavorful texture perfect for snacks, lunches, or dinners. This easy recipe uses simple pantry staples, requires under an hour to prepare, and can be customized to your taste or dietary needs for a family-favorite comfort food.

Ingredients

Scale

Chicken and Marinade

  • 1 lb fresh chicken tenders or strips
  • 1 cup buttermilk (or 1 cup milk mixed with 1 tbsp lemon juice/vinegar as substitute)
  • Pinch of salt
  • Pinch of black pepper

Coating

  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 2 tbsp cornstarch (optional, for extra crunch)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ¼ tsp cayenne pepper (adjust to taste)

For Frying

  • Vegetable oil, enough to fill skillet to 1-2 inch depth

Instructions

  1. Soak the Chicken: Place the chicken tenders in a bowl and cover with buttermilk. Add a pinch of salt and black pepper to season. Cover and refrigerate for at least 30 minutes or up to 4 hours to maximize tenderness and flavor.
  2. Prepare the Coating: In a large bowl, combine all-purpose flour, cornstarch if using, salt, black pepper, garlic powder, paprika, and cayenne pepper. Mix thoroughly to ensure the spices are evenly distributed.
  3. Dredge the Chicken: Remove the tenders from the buttermilk, allowing excess to drip off. Coat each piece well in the seasoned flour mixture, pressing firmly for extra crispiness. Place coated tenders on a wire rack and rest for 10-15 minutes to help the crust adhere better during frying.
  4. Heat the Oil: Pour vegetable oil into a deep skillet or frying pan to a depth of 1-2 inches. Heat the oil to 350°F (175°C), using a thermometer for accuracy to avoid greasy or undercooked tenders.
  5. Fry the Tenders: Carefully add coated tenders to hot oil without overcrowding the pan. Fry for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove and drain on paper towels or preferably a wire rack to keep the coating crisp.

Notes

  • Double Dredge: For extra crunch, dip tenders back into buttermilk and then flour again before frying.
  • Rest Before Frying: Let coated tenders rest 10-15 minutes to help the coating stick better.
  • Maintain Oil Temperature: Keep oil steady at 350°F to ensure crispy outsides without greasy insides.
  • Use a Thermometer: Check internal chicken temperature to avoid overcooking and drying out the tenders.
  • Drain on Wire Rack: For a crispier crust, drain fried tenders on a wire rack instead of paper towels.

Nutrition

Keywords: buttermilk fried chicken tenders, crispy chicken tenders, homemade chicken tenders, fried chicken, easy chicken recipe, gluten free chicken tenders

Find it online: https://cherrycooks.com/buttermilk-fried-chicken-tenders/