Description
These Crispy Buttermilk Fried Chicken Tenders are marinated in a flavorful blend of buttermilk and spices to ensure juicy, tender meat inside and a perfectly crispy, seasoned crust outside. Coated in a seasoned flour mixture with pockets of buttermilk clumps for extra crunch, the chicken is deep-fried to golden perfection, making an irresistible snack or meal perfect for family gatherings or casual dining.
Ingredients
Units
Scale
Buttermilk Marinade
- 1 cup buttermilk
- 1 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 2 pounds chicken tenderloins
Breading
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoon buttermilk
For Frying
- 4-6 cups vegetable oil (for cooking, approximately)
Instructions
- Prepare the Buttermilk Marinade: In a large bowl, whisk together buttermilk, salt, garlic powder, smoked paprika, cayenne pepper, and black pepper until well combined to create a flavorful marinade.
- Marinate the Chicken: Add the chicken tenderloins to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 4 hours or up to 24 hours for maximum flavor and tenderness.
- Prepare the Breading: In a shallow dish, combine flour, baking powder, salt, paprika, black pepper, garlic powder, onion powder, dried parsley, smoked paprika, and cayenne pepper. Add 2 tablespoons of buttermilk and use fingertips to incorporate it into the flour, forming small clumps that will create an ultra-crispy texture when fried.
- Dredge the Chicken: Remove chicken tenders from marinade in small batches, allowing excess to drip off. Press each piece firmly into the seasoned flour mixture to fully coat. Place breaded tenders on a wire rack or plate to rest before frying.
- Heat the Oil: Place a wire cooling rack inside a large baking sheet lined with foil to catch any drips. Heat about 3 inches of vegetable oil in a deep pan or Dutch oven to 350°F (175°C) using a deep-fry thermometer for accuracy.
- Fry the Chicken: Carefully lower 3-4 chicken tenders at a time into the hot oil. Fry for 5–6 minutes, turning occasionally, until the tenders are golden brown and the internal temperature reaches 165°F (74°C). Maintain oil temperature at 350°F between batches for best results.
- Drain and Serve: Transfer cooked chicken tenders to the wire rack over the baking sheet to drain excess oil. Optionally, sprinkle with fresh chopped parsley before serving hot and crispy.
Notes
- For the most flavorful chicken, marinate for at least 4 hours—overnight is best.
- Use a deep-fry thermometer to maintain consistent oil temperature for even cooking and crispy texture.
- Press the breading firmly onto the chicken to ensure it sticks during frying.
- Let the breaded tenders rest briefly before frying to help the coating set.
- Drain the fried chicken on a wire rack rather than paper towels to keep the crust crispy.
Nutrition
- Serving Size: 1 serving
- Calories: 842 kcal
- Sugar: 4 g
- Sodium: 1725 mg
- Fat: 62 g
- Saturated Fat: 11 g
- Unsaturated Fat: 46 g
- Trans Fat: 0.4 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 116 mg
