Golden Buttermilk Tenders (Print)
Juicy chicken tenders soaked in seasoned buttermilk, fried till crisp, and better than your go-to takeout!
# Ingredients:
→ Marinade
01 -
2 lbs chicken tenderloins
02 -
1 cup cultured buttermilk
03 -
1 1/2 tsp salt
04 -
1/4 tsp cayenne
05 -
1/4 tsp garlic powder
06 -
1/4 tsp smoked paprika
→ Breading
07 -
1 1/2 tsp baking powder
08 -
3/4 tsp black pepper
09 -
1 1/2 cups plain flour
10 -
1 heaping tsp salt
11 -
3 tbsp buttermilk
12 -
3/4 tsp paprika
13 -
3/4 tsp garlic powder
→ For Frying
14 -
3-4 cups of cooking oil (vegetable)
# Steps:
01 -
In a big resealable bag, mix the marinade ingredients with the chicken. Massage the bag to cover the chicken, then chill in the fridge for a few hours or overnight.
02 -
Combine the flour, salt, baking powder, garlic powder, black pepper, and paprika in a large bowl. Pour in buttermilk and stir until crumbly and clumpy.
03 -
Take the tenderloins out of the marinade and push them into the breading mix. Make sure they’re fully coated with the clumps sticking well. Lay them out on a foil-lined sheet.
04 -
Pour oil into a deep pot, about 3/4 of an inch deep. Heat it on medium-high until you see it shimmer, around 350°F.
05 -
Cook the tenders a few at a time. Fry until both sides are crispy and golden, a few minutes each side. Lay them on paper towels to drain excess grease.
# Notes:
01 -
Freeze these for up to three months.
02 -
Keep a 'dry' hand and 'wet' hand while breading.
03 -
Don’t worry if the fried chicken looks paler in oil—it’ll darken outside.