Description
Buttermilk Chicken Tenders are the ultimate comfort food, offering crispy, golden-brown chicken with a juicy, tender interior. Soaked in a flavorful buttermilk marinade, the chicken pieces are coated in a seasoned breading and fried to perfection. This recipe creates tender chicken tenders that are full of flavor and texture. Perfect for family dinners, game day snacks, or even as a main course, these chicken tenders will quickly become a favorite.
Ingredients
Scale
- 1 lb (450g) chicken tenderloins
- 1 ½ cups buttermilk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional for spice)
- 2 large eggs
- Vegetable oil, for frying
Ingredient Highlights
- Buttermilk: The buttermilk marinade tenderizes the chicken while adding a slight tangy flavor that enhances the overall taste.
- Cornstarch: Cornstarch helps the breading become extra crispy, giving the chicken tenders a satisfying crunch.
- Spices: Garlic powder, onion powder, paprika, and cayenne pepper bring depth and warmth to the breading, adding layers of flavor.
- Vegetable Oil: For frying, vegetable oil ensures the chicken cooks evenly and crisps up beautifully.
Instructions
Marinate the Chicken:
- Prepare the Marinade: In a large bowl, combine the buttermilk, salt, pepper, garlic powder, onion powder, and paprika. Stir to combine.
- Marinate the Chicken: Add the chicken tenders to the buttermilk mixture, making sure the chicken is fully submerged. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow the chicken to marinate and absorb the flavors.
Prepare the Breading:
- Set Up the Breading Stations: In one shallow dish, mix together the flour, cornstarch, salt, pepper, paprika, and cayenne pepper (if using). In another shallow dish, beat the eggs.
- Dredge the Chicken: Remove the chicken tenders from the buttermilk marinade, allowing any excess liquid to drip off. Dip each tender into the flour mixture, coating it evenly, then dip it into the beaten eggs, and finally return it to the flour mixture for a second coating.
Fry the Chicken:
- Heat the Oil: In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. The oil should reach about 350°F (175°C) for frying.
- Fry the Chicken: Working in batches, carefully place the breaded chicken tenders into the hot oil. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the cooked chicken tenders from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve:
- Serve the Chicken Tenders: Serve the chicken tenders immediately with your favorite dipping sauces, such as honey mustard, ranch, or barbecue sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 20g
- Carbohydrates: 20g
- Protein: 35g