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Buttermilk chicken tenders are crispy, juicy, and packed with flavor! Here’s a simple recipe to make them:
Buttermilk Chicken Tenders
Ingredients:
- For the Chicken:
- 1 lb chicken tenders (or boneless chicken breasts cut into strips)
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- For the Breading:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Optional: 1/2 teaspoon cayenne pepper for heat
- For Frying:
- Vegetable oil (for frying)
Instructions:
- Marinate the Chicken: In a bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken tenders, ensuring they are well-coated. Cover and refrigerate for at least 1 hour (or up to overnight for more flavor).
- Prepare the Breading: In a shallow dish, mix the flour, baking powder, garlic powder, paprika, salt, pepper, and cayenne pepper (if using).
- Coat the Chicken: Remove the chicken tenders from the buttermilk marinade, allowing excess to drip off. Dredge each tender in the flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour.
- Heat the Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. It’s ready when a small amount of flour dropped in sizzles.
- Fry the Chicken: Carefully add the chicken tenders to the hot oil in batches, avoiding overcrowding. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 165°F (75°C).
- Drain: Remove the tenders and place them on a paper towel-lined plate to drain excess oil.
- Serve: Enjoy your buttermilk chicken tenders hot, with your favorite dipping sauce!
These tenders are perfect for a meal or as a snack. Enjoy!
