Buttermilk Fried Chicken Tenders (Printable)

Tender chicken marinated in buttermilk, coated with seasoned flour, fried to a crispy golden texture.

# What You'll Need:

→ Chicken

01 - 1.5 pounds chicken tenders or boneless, skinless chicken breasts cut into strips

→ Marinade

02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 0.5 teaspoon black pepper
05 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon onion powder
07 - 0.5 teaspoon paprika
08 - 0.25 teaspoon cayenne pepper (optional)

→ Coating

09 - 1.5 cups all-purpose flour
10 - 1 teaspoon salt
11 - 0.5 teaspoon black pepper
12 - 1 teaspoon paprika
13 - 0.5 teaspoon garlic powder
14 - 0.5 teaspoon onion powder
15 - 0.5 teaspoon baking powder

→ For Frying

16 - Vegetable oil, sufficient for 2 inches deep frying

# Cooking Steps:

01 - In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and optional cayenne pepper. Add chicken strips and coat thoroughly. Cover and refrigerate for a minimum of 2 hours.
02 - Combine all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and baking powder in a shallow dish, mixing evenly.
03 - Remove chicken from marinade allowing excess to drip off. Dredge each strip in the seasoned flour mixture, pressing gently to adhere. Arrange coated chicken on a plate.
04 - Pour vegetable oil into a large deep skillet or Dutch oven, heating to 350°F (175°C) to a depth of 2 inches.
05 - Fry chicken strips in batches, cooking 3 to 4 minutes per side until golden brown and an internal temperature of 165°F (74°C) is reached. Avoid overcrowding the pan.
06 - Transfer cooked tenders to a wire rack or paper towels to drain excess oil. Serve immediately while hot.

# Expert Tips:

01 -
  • The buttermilk marinade keeps the chicken impossibly juicy while the seasoned coating shatters when you bite into it.
  • Two hours of prep time gives you freedom to do other things, then fifteen minutes of frying and dinner is on the table.
02 -
  • Do not skip the thermometer for oil temperature; I once guessed and ended up with burnt outsides and raw centers that I had to hide in the trash.
  • The double-dip technique of dipping back into buttermilk after the first flour coat, then coating again, creates that restaurant-style crunch that makes people ask for your recipe.
03 -
  • Keep your oil at a consistent temperature by letting it fully recover between batches; rushing will cool it down and ruin the final pieces.
  • Let the coated tenders rest on the plate for five minutes before frying so the flour coating really adheres and doesn't slide off into your oil.
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