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Buttermilk Chicken Tenders

Crispy and juicy Buttermilk Chicken Tenders, marinated for flavor and then fried to golden perfection, making for a delightful and satisfying family dish.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 lb chicken tenders Tender cuts of chicken
  • 1 cup buttermilk For tenderizing and flavor
  • Salt and pepper to taste To taste
For the Breading
  • 1 cup all-purpose flour For coating
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper to taste For seasoning
For Frying
  • Oil for frying Enough to reach 1 inch deep in the pan

Method
 

Preparing the Chicken
  1. In a bowl, combine the buttermilk with a pinch of salt and pepper. Add the chicken tenders, ensuring they are fully submerged. Cover with plastic wrap and let them marinate in the refrigerator for at least 15 minutes or up to overnight for extra tenderization.
Preparing the Breading
  1. In a separate bowl, mix the flour, garlic powder, paprika, salt, and pepper.
Frying the Chicken
  1. In a deep frying pan, pour in enough oil to reach about 1 inch deep. Heat over medium-high heat until hot but not smoking.
  2. Remove the marinated chicken from the fridge and shake off any excess buttermilk. Dip each tender into the flour mixture, ensuring they’re well coated.
  3. Carefully lower the coated chicken tenders into the hot oil one at a time. Fry for about 5-7 minutes on each side until they are golden brown and crispy.
  4. Once cooked, transfer the tenders to a plate lined with paper towels to drain excess oil. Serve hot with your favorite dips or toppings.

Notes

For gluten-free, substitute regular flour with gluten-free all-purpose flour. Ensure the oil is hot enough before frying; otherwise, the chicken will absorb too much oil. Don't skip the marinating step for best flavor and tenderness. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.