Description
Buttermilk Fried Chicken Tenders deliver a crispy, flavorful Southern classic with tender chicken marinated in tangy buttermilk and perfectly seasoned flour coating. Crispy on the outside and juicy on the inside, these homemade chicken tenders are ideal for a satisfying main course, served with your favorite dipping sauces.
Ingredients
Scale
Chicken and Marinade
- 1 ½ pounds chicken tenders
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
Breading Mixture
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
For Frying
- Vegetable oil for frying (2–3 inches deep)
Instructions
- Marinate the Chicken: Place the chicken tenders in a large bowl and pour in the buttermilk and hot sauce if using. Stir gently to coat all pieces. Cover and refrigerate for at least 1 hour, or preferably overnight, to tenderize and infuse flavor.
- Prepare the Breading: In a separate bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix thoroughly to ensure even seasoning.
- Coat the Chicken: Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each tender in the flour mixture, pressing gently so the coating adheres well. For an extra crispy crust, dip each piece back into the buttermilk briefly and then re-coat with the flour mixture.
- Heat the Oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth of 2–3 inches. Heat the oil to 350°F (175°C), using a thermometer for accuracy.
- Fry the Chicken: Fry the tenders in batches, avoiding overcrowding the pan. Cook each batch for 5–6 minutes, turning occasionally, until the exterior is golden brown and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Drain and Serve: Remove the fried tenders with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve immediately while hot, paired with your favorite dipping sauces like honey mustard or ranch.
Notes
- Marinating the chicken overnight ensures maximum tenderness and flavor.
- For a healthier alternative, bake the coated tenders at 425°F for 20–25 minutes, flipping halfway through, after spraying them with oil.
- Use a thermometer to maintain consistent oil temperature for perfectly crispy results.
- Serve with dipping sauces such as honey mustard, ranch, or barbecue sauce for added flavor.
