Buttermilk Fried Chicken Tenders

Ingredients

For the Marinade

• 2 pounds chicken tenderloins
• 1 cup buttermilk
• 1½ teaspoons salt
• ¼ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika

For the Breading

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• 1 heaping teaspoon salt
• ¾ teaspoon freshly ground black pepper
• ¾ teaspoon garlic powder
• ¾ teaspoon paprika
• 3 tablespoons buttermilk

For Cooking

• 3 to 4 cups vegetable oil, for frying

Instructions

1. Marinate the chicken — In a large zip-top bag, combine the chicken tenders with the buttermilk, salt, cayenne, garlic powder, and paprika. Seal and massage until the chicken is evenly coated. Place the bag in a bowl (in case of leaks) and refrigerate at least 4 hours, up to 24 hours. The longer it sits, the more tender and flavorful.
2. Make the seasoned flour — In a large bowl, whisk together the flour, baking powder, salt, pepper, garlic powder, and paprika until well blended.
3. Create the craggy coating — Drizzle in the 3 tablespoons of buttermilk and stir with a fork until the mixture is evenly clumpy. Those little damp-flour clumps are what give you the extra-crunchy crust.
4. Bread the chicken — Line a baking sheet with foil for easy cleanup. Working a few pieces at a time, lift the chicken from the marinade and toss in the flour mixture, pressing firmly so the clumps stick. Use one hand for wet and the other for dry to keep things manageable. Set the breaded tenders on the foil-lined sheet.
5. Set up for frying — Line a second baking sheet with a few layers of paper towels and set next to the stove. Pour oil into a large, high-sided pot until it reaches about ¾ inch (2 cm) up the sides. Heat over medium-high until shimmering — about 350°F / 175°C (a cube of bread should sizzle right away).
6. Fry in batches — Using tongs, place a few tenders in the hot oil without crowding. Cook until golden brown on the bottom (a few minutes), then flip and fry until the second side is golden and the chicken is cooked through (a few more minutes).
7. Drain and serve — Transfer cooked tenders to the paper-towel-lined sheet to drain. Fry remaining batches, lowering the heat if they're browning too fast. Serve hot with honey mustard, BBQ sauce, or ranch.

Notes

• Judging doneness/color — It's hard to tell how golden the chicken is while submerged in oil. If unsure, pull one out and rest it on paper towels to check the true color.
• Freezer-friendly — Cooked tenders freeze up to 3 months. Reheat frozen tenders on a wire rack over a rimmed baking sheet in a 350°F / 175°C oven until heated through and crisp, about 25 minutes, flipping halfway.
• Pair with — [[Homemade Caesar Salad Dressing|Honey mustard sauce]] or your favorite dip.

Nutrition (per serving, 4 servings)

Tags: #recipe #mains #chicken #fried #american #kid-friendly #freezer-friendly