Crunchy Buttermilk Chicken Tenders
Chicken tenderloins marinated in buttermilk, coated in seasoned flour, and fried until crunchy and golden.
Equipment
- Heavy pan
- Cooking thermometer
- Wire rack
Ingredients
Main Ingredients
- 32 oz chicken tenderloins or chicken breast cut into strips
- 2 cup buttermilk
- 1 cup all purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 3 cup vegetable oil for frying
Instructions
Cooking
- Marinate. Soak the chicken in buttermilk for at least 1 hour.
- Mix. Stir the flour and seasonings together.
- Heat. Warm the oil in a heavy pan to 350 F.
- Coat. Dredge each tender in the flour mixture and press firmly.
- Fry. Fry 3 to 4 minutes per side until golden and 165 F, then drain on a rack.
Notes
Substitutions: Use chicken breast strips or bake at 425 degrees F on a rack.
Tips: Rest the coated tenders and fry in small batches.
Storage: Refrigerate up to 3 days or freeze up to 2 months.
Nutrition is calculated for 1 of 4 servings.