Buttermilk Fried Chicken Tenders (Print)

Tender chicken strips soaked in buttermilk, coated with spices, and fried to golden crispness.

# Components:

→ Chicken

01 - 1.5 lbs chicken tenders or boneless, skinless chicken breasts cut into strips

→ Marinade

02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon paprika
08 - 1/4 teaspoon cayenne pepper (optional)

→ Coating

09 - 1 1/2 cups all-purpose flour
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1 teaspoon paprika
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1/2 teaspoon baking powder

→ For Frying

16 - Vegetable oil, for deep frying

# Directions:

01 - Combine buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper in a large bowl. Add chicken tenders and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
02 - In a shallow dish, mix all-purpose flour with salt, black pepper, paprika, garlic powder, onion powder, and baking powder until well combined.
03 - Remove chicken from marinade allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour, pressing firmly to ensure adhesion. Place coated pieces on a plate.
04 - Heat vegetable oil in a large deep skillet or Dutch oven to 350°F (175°C), maintaining 2 inches depth for deep frying.
05 - Fry chicken in batches without overcrowding, cooking 3 to 4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C).
06 - Drain the fried chicken tenders on a wire rack or paper towels. Serve immediately while hot.

# Expert Advice:

01 -
  • The buttermilk marinade keeps the chicken incredibly tender, even after frying, which most people assume is impossible.
  • You get restaurant-quality crispy coating at home without any fancy equipment or mysterious ingredients.
  • The whole process, while patient, is genuinely foolproof and forgiving for first-time fryers.
02 -
  • Don't skip the marinade time—I learned the hard way that rushing this step means the chicken tastes good but feels a little rubbery, no matter how perfectly you fry it.
  • The double-dip trick (dunking back in buttermilk after the first flour coat) genuinely makes a difference, creating a thicker, crispier shell that stays crunchy longer.
  • Oil temperature is non-negotiable; too low means greasy chicken, too high means burnt exterior with a cold center.
03 -
  • Invest in a reliable instant-read thermometer for the oil—it takes the guesswork out of frying and prevents both greasy and burnt results.
  • Let the coated chicken rest for five minutes before frying so the coating adheres better and creates a more defined crust.
  • Don't crowd the pan during frying because it drops the oil temperature and steam cooks instead of frying, which ruins the texture.
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