Crispy Chicken Tenders (Print Version)
# Ingredients:
→ For Marinating
01 -
2 lbs chicken tenders
02 -
1 cup of tangy buttermilk
03 -
1½ tsp salt
04 -
¼ tsp garlic powder
05 -
¼ tsp paprika
06 -
¼ tsp cayenne
→ For Coating
07 -
1½ tsp baking powder
08 -
1½ cups plain flour
09 -
¾ tsp paprika
10 -
¾ tsp garlic powder
11 -
1 heaping tsp salt
12 -
¾ tsp ground black pepper
13 -
3 tbsp buttermilk drizzle
→ For Frying
14 -
3-4 cups of vegetable oil for cooking
# Instructions:
01 -
Add the chicken tenderloins, buttermilk, spices, and salt into a big zip-top bag. Squeeze out the air, and seal it. Gently knead the contents so everything gets coated nicely. Set the bag in a bowl (just in case it leaks!) and tuck it in the fridge for at least a few hours or overnight to let the flavors really sink in.
02 -
In a big bowl, whisk together the flour, baking powder, salt, spices, and pepper. Add the buttermilk a little bit at a time and lightly stir it in with a fork. You want delicious crumbly lumps to form as these make the chicken extra crunchy.
03 -
Cover a baking sheet with foil to keep cleanup simple. Take a few marinated chicken pieces out, shake off excess liquid, and dredge them in the coating mix, pressing firmly so the crispy bits stick. For less mess, use one hand to grab wet chicken and the other for dry breading. Lay the coated chicken on the prepared sheet in a single layer.
04 -
Line another baking sheet with a few sheets of paper towels to soak up grease. Fill a tall pot or skillet with oil, about three-quarters of an inch deep. Warm the oil over medium-high—it's ready when it shimmers or bread cubes sizzle when tossed in. Using tongs, carefully drop a few tenders in the hot oil, but don't crowd the pot. Fry both sides until nicely browned. Remember, chicken looks paler in the oil. Move finished tenders to your paper-towel-lined tray. Adjust heat between batches, if needed.
05 -
These juicy, golden tenders are best served right away while still warm! Pair them with your go-to dips.
# Notes:
01 -
These irresistible chicken tenders are packed with flavor from the buttermilk marinade and fried to a perfectly crunchy crust.
02 -
Oil can be tricky—chicken may appear lighter while frying. Pull a piece out and place it on paper towels to double-check the color.
03 -
Leftovers freeze beautifully for up to 3 months. Reheat straight from the freezer by warming them in a 350°F oven on a rack over a tray, flipping once midway through cooking.