Description
These crispy, golden buttermilk fried chicken tenders are marinated in a flavorful buttermilk seasoning, then coated in a crunchy breading and fried to perfection. Perfect for dipping, snacking, or serving as a main dish, this Southern classic is a must-try!
Ingredients
Scale
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For the Marinade:
- 2 lbs chicken tenderloins
- 1 cup buttermilk
- 1 ½ tsp salt
- ¼ tsp cayenne pepper
- ¼ tsp garlic powder
- ¼ tsp paprika
For the Breading:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 heaping tsp salt
- ¾ tsp black pepper
- ¾ tsp garlic powder
- ¾ tsp paprika
- 3 tbsp buttermilk
For Frying:
- 3–4 cups vegetable oil
Instructions
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Marinate the Chicken:
- In a large resealable bag, combine chicken tenderloins with buttermilk, salt, cayenne, garlic powder, and paprika.
- Seal the bag and massage to coat the chicken. Refrigerate for at least 4 hours or up to 24 hours for maximum flavor.
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Prepare the Breading:
- In a large bowl, whisk together flour, baking powder, salt, pepper, garlic powder, and paprika.
- Add 3 tbsp buttermilk to the flour mixture and use a fork to mix until the texture becomes clumpy. This will create an extra crispy coating.
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Bread the Chicken:
- Line a baking sheet with foil for easy cleanup.
- Remove chicken from the marinade and toss in the breading mixture, pressing firmly to help the coating stick.
- Place the breaded tenders on the prepared baking sheet.
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Fry the Chicken:
- Heat ¾-inch of vegetable oil in a deep, high-sided pot to 350°F. The oil should be hot enough for a cube of bread to sizzle when dropped in.
- Fry the chicken tenders in batches (do not overcrowd the pot) for 3-4 minutes per side, or until golden brown.
- Transfer fried tenders to a paper towel-lined baking sheet to drain.
- Repeat the frying process until all tenders are cooked, adjusting the heat as needed to maintain 350°F.
Notes
- For the crispiest results, don’t skip the marinating step, as it helps the breading adhere better and adds flavor.
- You can adjust the spice level by adding more cayenne pepper to the marinade or breading.
- If you don’t have a deep fryer, you can fry the chicken in a large pot, but be sure to carefully control the temperature of the oil.
Nutrition
- Serving Size: 1 serving (approx. 2 tenders)
- Calories: 340 kcal
- Sugar: 2g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg