Buttermilk Chicken Tenders
There’s something irresistibly delicious about crispy, juicy chicken tenders dipped…
Servings: 6 servings
Ingredients
Ingredients
- ?2 poundschicken tenderloinsabout 18 in total they're called mini chicken fillets in the UK
- ?oilfor frying
- ?1 cupbuttermilk
- ?1 teaspoonsalt
- ?1/4 teaspoonground black pepper
- ?1 cupall-purpose flour
- ?1 cuppanko breadcrumbs
- ?1 teaspoonsalt
- ?1/2 teaspoonground black pepper
- ?1 teaspoongarlic powder
- ?1 teaspoonpaprika
Instructions
Instructions
- In a large bowl, whisk the 1 cup buttermilk with 1 teaspoon salt and 1/4 teaspoon ground black pepper until combined.
- Add the 2 pounds chicken tenderloins to the buttermilk, toss to coat, cover with plastic wrap, and refrigerate for 30 minutes up to 2 hours.
- In a shallow dish, combine 1 cup all-purpose flour, 1 cup panko breadcrumbs, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika; mix thoroughly.
- Prepare a place to rest the coated tenders (a wire rack set over a baking sheet or a plate lined with paper towels).
- Pour about 3 inches of oil into a Dutch oven and heat over medium-high heat until it reaches 350°F (180°C). Use a thermometer to check the temperature.
- Remove one chicken tender from the buttermilk, let excess drip off (or gently shake), then dredge it in the flour-panko mixture, pressing lightly so the coating adheres. Place the coated tender on the prepared rack or plate. Repeat with remaining tenders, working in single layers so the coating stays dry and even.
- Fry the tenders in batches so they do not overcrowd the pot. Carefully lower the tenders into the hot oil away from you (use tongs or a slotted spoon) and fry 5–6 minutes per batch, until golden brown and the internal temperature of the thickest piece reads 165°F (74°C).
- Remove cooked tenders to the wire rack or paper towels to drain. Let the oil return to 350°F (180°C) between batches before frying the next batch.
- Serve the buttermilk chicken tenders hot with your preferred dipping sauce and fries.
Equipment
- Dutch Oven
- Thermometer
- Wire Rack
- Baking Sheet
- Tongs
- Slotted Spoon
- Paper Towels
Notes
If you can’t find chicken tenders, you can use chicken breasts that are sliced into strips.
You really need to soak the chicken in buttermilk for at least 30 minutes and up to 2 hours for tender and moist chicken.
If you like hot chicken, add about 1 tablespoon of hot sauce to the buttermilk mixture.
When you add chicken in the hot oil, the temperature will drop a little, that’s why I recommend frying chicken in small batches. You also don’t want it to rise too much as the chicken will become too brown and still be raw on the inside. I recommend using a kitchen thermometer to check the temperature of the oil and doneness of the chicken (must reach 165°F/74°C).
Freezing.Cook the chicken tenders as directed in the recipe, allow them to cool down completely then place in a freezer bag and freeze for up to 3 months.
You really need to soak the chicken in buttermilk for at least 30 minutes and up to 2 hours for tender and moist chicken.
If you like hot chicken, add about 1 tablespoon of hot sauce to the buttermilk mixture.
When you add chicken in the hot oil, the temperature will drop a little, that’s why I recommend frying chicken in small batches. You also don’t want it to rise too much as the chicken will become too brown and still be raw on the inside. I recommend using a kitchen thermometer to check the temperature of the oil and doneness of the chicken (must reach 165°F/74°C).
Freezing.Cook the chicken tenders as directed in the recipe, allow them to cool down completely then place in a freezer bag and freeze for up to 3 months.