Crispy Chicken Tenders (Print)
Tender, crunchy chicken soaked in seasoned buttermilk and fried golden—way better than ordering out.
# Ingredients:
→ Marinade
01 -
1/4 teaspoon cayenne pepper
02 -
1 1/2 teaspoons salt
03 -
2 pounds chicken tenderloins
04 -
1/4 teaspoon garlic powder
05 -
1 cup buttermilk
06 -
1/4 teaspoon paprika
→ Breading
07 -
3 tablespoons buttermilk
08 -
1 1/2 teaspoons baking powder
09 -
3/4 teaspoon black pepper
10 -
1 1/2 cups all purpose flour
11 -
3/4 teaspoon paprika
12 -
1 heaping teaspoon salt
13 -
3/4 teaspoon garlic powder
→ For Frying
14 -
3-4 cups vegetable oil
# Steps:
01 -
Grab a big plastic bag that seals, toss in the chicken and marinade stuff, and squish it all together so it’s coated. Pop it in the fridge for 4-24 hours.
02 -
In a bowl, toss together the flour, baking powder, seasonings, and paprika. Pour in the buttermilk and mix gently until some clumps form.
03 -
Pull the chicken out of the marinade and press each piece into the breading to coat it well. Lay the pieces onto a baking sheet covered with foil.
04 -
Pour enough oil into a deep pot so it’s about 3/4 inch high. Warm it up on medium-high heat until it shimmers, or hits 350°F.
05 -
Fry the coated chicken in batches, flipping once, until it’s crispy and golden on both sides. Drain the pieces on some paper towels.
# Notes:
01 -
Store in the freezer for up to 3 months
02 -
Use one hand for wet stuff and the other for dry ingredients
03 -
Chicken will look paler in the oil but darkens as it cools