Buttermilk Chicken Tenders Recipe
Who doesn’t love crispy, juicy, and flavorful chicken tenders? These Buttermilk Chicken Tenders are marinated in tangy buttermilk, perfectly seasoned, and fried to golden perfection.
Whether you’re serving them for a family dinner or as an appetizer at a party, they’re guaranteed to be a hit. The buttermilk tenderizes the chicken, while the crispy coating gives it that irresistible crunch. Pair them with your favorite dipping sauce, and you’ve got a meal that’s hard to beat!
In this recipe, I’ll walk you through each step, from marinating the chicken to frying it for the perfect bite every time.
Step-by-Step Instructions
Step 1: Marinate the Chicken
Start by preparing the buttermilk marinade. In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, pepper, and hot sauce (if using). Add the chicken tenders to the bowl, ensuring they are fully submerged in the marinade. Cover the bowl and refrigerate for at least 2 hours, or for even better flavor, overnight.
Step 2: Prepare the Coating
In another large bowl, combine the flour, salt, paprika, garlic powder, black pepper, and baking powder. Stir until the dry ingredients are evenly distributed.
Step 3: Coat the Chicken
Once the chicken has marinated, remove it from the buttermilk, allowing any excess to drip off. Dredge each chicken tender in the seasoned flour mixture, pressing lightly to ensure the coating sticks well. Place the coated tenders on a baking sheet or plate and let them sit for about 10 minutes—this helps the coating adhere better during frying.
Step 4: Fry the Chicken
Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven over medium heat. The oil should be around 350°F (175°C). To test if the oil is ready, drop a small piece of bread or batter into the oil—if it sizzles and turns golden brown within a minute, it’s good to go.
Fry the chicken tenders in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side or until they are golden brown and the internal temperature reaches 165°F (75°C). Transfer the fried tenders to a plate lined with paper towels to drain any excess oil.
Step 5: Serve
Serve the crispy buttermilk chicken tenders hot, with your favorite dipping sauces like ranch, BBQ, or honey mustard. Garnish with fresh lemon wedges if you like a zesty twist!
Tips for Making the Best Buttermilk Chicken Tenders
1. Let the Chicken Marinate
The buttermilk marinade not only adds flavor but also tenderizes the chicken. For the best results, marinate the chicken for at least 2 hours, but overnight is ideal if you have the time.
2. Double Dip for Extra Crunch
For an even crispier coating, you can dip the tenders back into the buttermilk after the first coating of flour, and then dredge them again in the seasoned flour mixture. This will give the tenders an extra thick and crispy crust.
3. Don’t Overcrowd the Pan
When frying, make sure to leave space between each tender. Overcrowding the pan will lower the oil temperature, resulting in soggy chicken instead of crispy tenders.
4. Keep the Temperature Consistent
If the oil temperature drops too low, the chicken won’t fry properly. Use a candy thermometer or deep-fry thermometer to keep the oil at the right temperature. If you don’t have a thermometer, be sure to keep an eye on the frying process to ensure even cooking.
5. Make it Spicy
If you like your chicken tenders with a bit of kick, add more hot sauce to the buttermilk marinade or mix cayenne pepper into the flour coating. You can also sprinkle the finished tenders with red pepper flakes.
Serving Suggestions
1. Pair with Dipping Sauces
These tenders are delicious with a variety of dipping sauces. Try ranch, honey mustard, BBQ sauce, or even a homemade spicy aioli.
2. Serve with Fries or a Salad
For a classic meal, serve the tenders with a side of French fries or coleslaw. For a healthier option, pair them with a mixed green salad or roasted vegetables.
3. Make Chicken Tender Sandwiches
Turn these tenders into a sandwich by placing them on a toasted bun with lettuce, tomato, and a drizzle of your favorite sauce. It’s a perfect option for lunch!
Conclusion
These Buttermilk Chicken Tenders are a must-try for anyone who loves crispy, flavorful chicken with a juicy center. The tangy buttermilk marinade, combined with the perfectly seasoned coating, makes them irresistible. Whether you’re serving them for a family meal or a party appetizer, they’re sure to be a hit. Follow the tips above to make sure your tenders come out perfectly golden and crispy every time.
FAQs
1. Can I bake these chicken tenders instead of frying them?
Yes, you can bake the tenders. Preheat your oven to 400°F (200°C), place the tenders on a greased baking sheet, and spray them lightly with cooking spray. Bake for 15-20 minutes, flipping halfway through, until they are crispy and golden.
2. How long should I marinate the chicken?
For the best flavor and texture, marinate the chicken for at least 2 hours, but overnight is ideal if you have the time.
3. Can I freeze the chicken tenders?
Yes, you can freeze the chicken tenders after frying them. Let them cool completely, then store them in an airtight container or freezer bag. Reheat in the oven at 375°F (190°C) until warmed through.
4. What kind of oil is best for frying?
A neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, is best for frying chicken tenders.
5. Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs for this recipe. They are slightly juicier and more flavorful, but the cooking time may vary slightly depending on their size.
Buttermilk Chicken Tenders Recipe
Ingredients
- 1 lb (450g) chicken tenders or boneless, skinless 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 black pepper
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cayenne pepper (optional for extra spice)
- 1 egg
- Vegetable oil (for frying)
Instructions
- Marinate the Chicken:
In a large bowl, mix the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
Add the chicken strips to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for extra tenderness. - Prepare the Coating:
In another large bowl, combine the flour, baking powder, and cayenne pepper (if using).
In a separate bowl, lightly beat the egg. - Coat the Chicken:
Remove the chicken from the buttermilk marinade, letting any excess drip off.
Dip each chicken strip into the beaten egg, then dredge it in the flour mixture, pressing the flour firmly onto the chicken to coat well. - Fry the Chicken:
Heat about 1 inch of vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C).
Fry the chicken tenders in batches for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). - Drain and Serve:
Transfer the cooked chicken tenders to a plate lined with paper towels to drain excess oil. - Serve:
Serve the chicken tenders with your favorite dipping sauces such as honey mustard, ranch, or ketchup.