Buttermilk Chicken Tenders
Buttermilk chicken tenders are crispy on the outside and juicy on the inside, featuring a flavorful buttermilk marinade and a seasoned flour coating. This easy recipe is perfect for family dinners or casual gatherings.
Servings: 4 servings
Ingredients
- 2 pounds chicken tenderloins (about 18 mini chicken fillets in the UK)
- 2 cups buttermilk (or homemade buttermilk: 2 cups milk mixed with 2 tablespoons lemon juice or white vinegar)
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon cayenne pepper (optional, for a little heat)
- oil for frying (vegetable, canola, or sunflower oil)
Instructions
- Place the chicken tenderloins in a large bowl or resealable plastic bag. Pour the buttermilk over the chicken, making sure all pieces are fully coated. Cover the bowl with plastic wrap or seal the bag and refrigerate for at least 1 hour, preferably 4 hours or overnight.
- In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Mix the seasoning into the flour evenly.
- Remove the chicken tenderloins from the buttermilk, letting any excess drip off. Dredge each piece in the seasoned flour mixture, pressing gently to ensure the coating sticks well. Place the coated chicken tenders on a wire rack or plate while you heat the oil.
- Pour about 2 inches of oil into a large, heavy-bottomed skillet or deep frying pan. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small pinch of flour into it; if it sizzles immediately, the oil is hot enough.
- Carefully add the chicken tenders to the hot oil in batches, making sure not to overcrowd the pan. Fry each batch for about 4-5 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Use a slotted spoon or tongs to transfer the cooked chicken tenders to a plate lined with paper towels to drain excess oil. Let them rest for a few minutes before serving to maintain crispiness. Serve with your favorite dipping sauces, such as honey mustard, barbecue sauce, or a spicy aioli.
Equipment
- Large Bowl
- Resealable Plastic Bag
- Shallow Dish
- Wire Rack
- Large Heavy-Bottomed Skillet
- Deep Frying Pan
- Slotted Spoon
- Meat Thermometer
Notes
For extra crispy tenders, double dredge the chicken by dipping it back into the buttermilk after the first flour coating, then dredge it again in the flour mixture. Use a wire rack to drain the cooked tenders instead of paper towels alone to keep the crust crispy. Maintain the oil temperature between 350°F and 360°F for even cooking and to avoid greasy chicken. Do not overcrowd the pan when frying. Allow the chicken to marinate overnight for maximum tenderness and flavor infusion. For a healthier option, bake the tenders at 425°F (220°C) for 15-20 minutes, flipping halfway through.