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Buttermilk Chicken Tenders

Deliciously crispy and juicy buttermilk chicken tenders, perfect for family gatherings or weeknight dinners.
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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, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

Marinade
  • 1 pound chicken tenders
  • 1 cup buttermilk For tenderizing
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • to taste salt and pepper
Coating
  • 1 cup all-purpose flour
  • Vegetable oil for frying Approximately 1 inch for frying

Method
 

Marinate the Chicken
  1. Place chicken tenders into a bowl or resealable bag. Pour in buttermilk, ensuring chicken is fully submerged. Add garlic powder, onion powder, paprika, and a sprinkle of salt and pepper. Seal the bag or cover the bowl, and refrigerate for at least 30 minutes or overnight.
Prepare for Frying
  1. Remove chicken tenders from marinade and let excess buttermilk drip off. Combine all-purpose flour with a pinch of salt and pepper in a shallow dish.
Coat the Chicken
  1. Dredge each chicken tender in the flour mixture until well coated. Set aside on a plate.
Heat the Oil
  1. Heat about 1 inch of vegetable oil in a large skillet or frying pan over medium-high heat. To check if the oil is ready, drop a small pinch of flour into it; if it sizzles, it's ready.
Fry the Chicken
  1. Carefully place coated chicken tenders in the hot oil without overcrowding the pan. Cook for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
Drain
  1. Transfer the cooked tenders to a plate lined with paper towels to drain any excess oil.

Notes

For gluten-free option, substitute all-purpose flour with almond flour or a gluten-free blend. Ensure such options are Halal-compliant. Monitor frying time to avoid dryness, and ensure the oil is at the right temperature to prevent soggy tenders.