These Crispy Buttermilk Fried Chicken Tenders are crunchy on the outside, juicy on the inside, and seasoned to perfection. Marinated in tangy buttermilk, coated in a well-spiced flour mixture, and fried to golden brown, they’re the ultimate finger food for parties, weeknight dinners, or any time you crave comfort food.

Ingredients:

For the Marinade:

• 1 ½ pounds (680g) chicken tenders (or chicken breasts cut into strips)
• 2 cups buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional, for a spicy kick)

For the Coating:

• 2 cups all-purpose flour
• 1 tablespoon cornstarch (makes them extra crispy)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional)

For Frying:

• Vegetable oil or canola oil, for frying (enough to fill your pan 1-2 inches deep)

Instructions:

1. Marinate the Chicken:

• In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, black pepper, and cayenne (if using).
• Add the chicken tenders to the bowl, ensuring they are fully submerged in the marinade.
• Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 8 hours for maximum flavor and tenderness).

2. Prepare the Coating:

• In a shallow dish or bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
• Remove each chicken tender from the buttermilk, allowing excess marinade to drip off, and coat it thoroughly in the flour mixture. Press the flour firmly onto the chicken for a thick, crispy coating.

3. Heat the Oil:

• In a large skillet or Dutch oven, heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer for accuracy. If you don’t have one, test the oil by dropping a pinch of flour into it—if it sizzles immediately, the oil is ready.

4. Fry the Chicken:

• Fry the chicken tenders in small batches (don’t overcrowd the pan) for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
• Remove the cooked tenders and place them on a wire rack or a paper towel-lined plate to drain excess oil.

5. Serve:

• Serve the crispy chicken tenders warm with your favorite dipping sauces, such as ranch, honey mustard, or spicy aioli.

Cooking Tips:

• Double-dip for extra crispiness: Dip the chicken back into the buttermilk marinade and then into the flour again before frying for an extra-crunchy crust.
• Don’t skip the wire rack: Letting the chicken cool on a rack instead of paper towels ensures the crust stays crispy.
• Reheat leftovers properly: To bring back the crispiness, reheat the tenders in an oven or air fryer instead of a microwave.

Nutritional Facts (Per Serving, Approximate):

• Calories: 310
• Protein: 22g
• Carbohydrates: 18g
• Fat: 18g
• Sodium: 520mg

Would you like help with creating a dipping sauce recipe or perhaps tips on how to make these tenders in the oven or air fryer? 😊