Crispy Buttermilk Fried Chicken Tenders

$- 1 lb chicken tenders - 2 cups buttermilk - 1 tablespoon hot sauce (adjust to your spice preference) - 2 cups all-purpose flour - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon freshly ground black pepper - 1 teaspoon salt - Oil for frying (vegetable or canola preferred) To make my buttermilk fried chicken tenders, you need some key ingredients. First, get fresh chicken tenders. They are juicy and cook well. Next, use buttermilk and hot sauce. This mix makes the chicken tender and adds great taste. The flour mixture is also important. Combine all-purpose flour with spices like paprika, garlic powder, and onion powder. This blend gives the chicken a tasty outer layer. Don't forget salt and pepper to boost the flavors. - Different spices or herbs - Variety of dipping sauces You can also add your favorite spices or herbs to the flour mix. Think about using cayenne for heat or dried herbs for extra flavor. For dipping sauces, try honey mustard, ranch, or even barbecue sauce. These add a fun touch to your meal. Feel free to get creative! {{ingredient_image_2}} First, you need to make the marinade. In a big bowl, mix 2 cups of buttermilk with 1 tablespoon of hot sauce. Whisk it well until it is smooth. This step adds flavor and moisture to the chicken. Next, immerse 1 pound of chicken tenders in the buttermilk mix. Make sure every piece is covered. Cover the bowl with plastic wrap. Refrigerate for at least 2 hours, but overnight is even better. This time allows the chicken to absorb all the tasty goodness. Now it's time to coat the chicken. In a separate bowl, mix 2 cups of all-purpose flour with 1 teaspoon of paprika, garlic powder, onion powder, black pepper, and salt. Stir it well so the spices blend evenly. Take the chicken tenders out of the buttermilk. Let the extra buttermilk drip off. Dredge each tender in the flour mixture. Press gently to ensure a good coat sticks to the chicken. This step is key for achieving that crispy texture you want. To cook the chicken, you need to heat oil in a deep skillet or frying pan. Pour in enough oil to cover the chicken halfway. Heat the oil to about 350°F (175°C). This temperature is crucial for crispy chicken. Carefully add the coated chicken tenders to the hot oil. Fry them in batches to avoid overcrowding. Cook each side for about 4 to 6 minutes, or until they are golden brown. Make sure the chicken reaches an internal temperature of 165°F (74°C). When done, transfer the tenders to a wire rack over a baking sheet lined with paper towels. This lets excess oil drip off. Enjoy your crispy and flavorful buttermilk fried chicken tenders! To get your chicken tenders extra crispy, start with the right coating. Use a mix of flour and spices. I like to add paprika, garlic powder, and onion powder for flavor. Make sure to press the flour mixture onto the chicken. This helps it stick better. Frying temperature matters too. Heat your oil to about 350°F (175°C). This is the sweet spot for a golden brown crust. If the oil is too cool, the chicken will absorb oil and become greasy. If it’s too hot, you risk burning the outside while the inside stays raw. Always check the internal temperature for doneness. Your chicken should reach 165°F (74°C) to be safe to eat. Use a meat thermometer for accuracy. This helps guarantee that your chicken is juicy and fully cooked. When it comes to frying oil disposal, let the oil cool after use. Then, pour it into a container. You can throw it away with your regular trash. Never pour oil down the sink, as it can cause clogs. For a great serving, arrange the chicken tenders on a large platter. This makes your dish look inviting. Add fresh parsley on top for color. It adds a nice touch that catches the eye. Serve the tenders with bowls of your favorite dipping sauces. Options like honey mustard or ranch dressing work well. This not only enhances the flavor but also makes for a fun meal. Pro Tips Marinate Longer: For the best flavor and tenderness, marinate the chicken tenders overnight. This allows the buttermilk to fully penetrate the meat, resulting in juicier tenders. Use a Thermometer: To achieve perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F (74°C). Maintain Oil Temperature: Keep an eye on the oil temperature while frying. If the oil is too cool, the chicken will absorb excess oil; if it's too hot, the coating may burn before the chicken cooks through. Rest Before Serving: Allow the fried chicken tenders to rest on a wire rack after frying. This helps maintain their crispy texture and prevents them from becoming soggy. {{image_4}} You can change the heat of your chicken tenders easily. Try different hot sauces. For a mild kick, you might use Frank's RedHot. If you want a fiery touch, go for Sriracha or a spicy habanero sauce. Mixing these sauces into the buttermilk adds flavor and fun. You can also switch up the coating. Instead of just flour, try using cornmeal. Cornmeal gives a nice crunch. You can even mix some crushed crackers for extra texture. Experimenting with spices is a great way to make your tenders unique. Add some cayenne pepper or smoked paprika for a twist. Pair your chicken tenders with tasty sides. Coleslaw is a fresh choice that balances the crunch. You could also serve them with crispy fries for a classic meal. A simple green salad can add some color and freshness. Don't forget about dipping sauces! Honey mustard is sweet and tangy, while ranch dressing is creamy and rich. You might even enjoy a spicy mayo or a zesty barbecue sauce. These pair well with the crispy tenders and make each bite even better. To store your leftover chicken tenders, let them cool first. Place them in an airtight container. This keeps them fresh for up to three days. When you’re ready to enjoy them again, reheat in an oven at 350°F (175°C). This helps restore their crispiness. You can also use a skillet over medium heat. Just add a little oil to help them warm up nicely. If you want to save some tenders for later, freezing works well. Place cooled, cooked tenders in a freezer-safe bag. Remove as much air as possible before sealing. They can last up to three months in the freezer. When you’re ready to eat, thaw them overnight in the fridge. For the best taste, reheat them in the oven or air fryer. This keeps them crispy and delicious. I recommend marinating the chicken for at least 2 hours. For the best flavor and tenderness, try to let it sit overnight. This allows the buttermilk to break down proteins in the chicken. It makes the tenders juicy and packed with flavor. The best oils for frying chicken tenders are vegetable oil or canola oil. They have high smoke points, which means they can cook well without burning. This helps achieve that crispy texture we all love. They also have a neutral taste, letting the chicken shine through. Yes, you can bake these chicken tenders for a healthier option. Preheat your oven to 400°F (200°C). Place the coated tenders on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, flipping halfway through. Make sure they reach an internal temperature of 165°F (74°C) for safety. To make gluten-free chicken tenders, simply swap all-purpose flour for a gluten-free flour blend. You can also use cornstarch or almond flour for a crunchier texture. Just remember to check your hot sauce for gluten. With these changes, you can enjoy crispy tenders without the gluten! To make tasty chicken tenders, you need key ingredients like chicken, buttermilk, and seasoned flour. Follow the steps for marinating, coating, and frying. Use tips for crispiness and safety for great results. Don’t forget to explore variations and side dishes to mix things up. Proper storage is also crucial for leftovers. Enjoy making this dish, and don’t shy away from experimenting. Your perfect chicken tender awaits!$

Crispy Buttermilk Fried Chicken Tenders

Deliciously crispy chicken tenders marinated in buttermilk and fried to perfection.

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Prep Time 15

Cook Time 30

Total Time 2 30

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

1 lb chicken tenders
2 cups buttermilk
1 tablespoon hot sauce
2 cups all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon salt
as needed oil for frying (vegetable or canola preferred)

Instructions

In a spacious mixing bowl, pour in the buttermilk and add the hot sauce. Whisk the mixture thoroughly until it is well combined and smooth.
Immerse the chicken tenders in the buttermilk mixture, ensuring each piece is completely submerged. Cover the bowl with plastic wrap or a lid and refrigerate for a minimum of 2 hours, or ideally overnight for maximum flavor and tenderness.
In another bowl, whisk together the flour, paprika, garlic powder, onion powder, black pepper, and salt until evenly distributed.
Heat a deep skillet or frying pan over medium-high heat and pour oil into it, enough to submerge the chicken halfway. Heat the oil until it reaches approximately 350°F (175°C).
Take each chicken tender out of the buttermilk, allowing any excess to drip off. Dredge the tender in the flour mixture, pressing gently to ensure an even coat forms.
Carefully add the coated chicken tenders to the hot oil, frying them in batches to avoid overcrowding. Cook for 4-6 minutes on each side, or until they are golden brown and reach an internal temperature of 165°F (74°C).
Once cooked to perfection, transfer the chicken tenders to a wire rack set over a baking sheet lined with paper towels to absorb any excess oil.
Serve the tenders hot alongside your favorite dipping sauces, such as honey mustard or ranch dressing.

Notes

For a stunning display, arrange the chicken tenders neatly on a large serving platter. Garnish with vibrant fresh parsley and accompany with small bowls of your chosen dipping sauces for a colorful and inviting presentation.

Keyword buttermilk, fried chicken, tenders