Buttermilk Fried Chicken Tenders (Printer-Friendly)

Juicy chicken strips marinated in buttermilk and fried for a crispy, flavorful finish.

# What You Need:

→ Chicken

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

→ Marinade

02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon paprika
08 - 1/4 teaspoon cayenne pepper (optional)

→ Coating

09 - 1 1/2 cups all-purpose flour
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1 teaspoon paprika
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1/2 teaspoon baking powder

→ For Frying

16 - Vegetable oil, for deep frying

# Directions:

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

# Expert Suggestions:

01 -
  • That shattering crust gives way to juicy, impossibly tender chicken every single time.
  • The buttermilk marinade does something almost magical, turning ordinary chicken tenders into something you'll want to make weekly.
  • It's fast enough for a Tuesday dinner but impressive enough to serve guests without breaking a sweat.
02 -
  • Don't crowd the pan—I learned this the hard way when I tried to speed up dinner and ended up with pale, oil-logged chicken instead of crispy tenders.
  • That double-dip trick in the notes section is real and it works: buttermilk again, then flour again, gives you a crust that stays shattered even as it cools.
  • The baking powder in your flour coating isn't a typo—it creates tiny air pockets that fry up light and crispy instead of heavy and dense.
03 -
  • Use the double-dip method if you want that extra-shattered crust—it's a small step that makes a noticeable difference.
  • Pat your chicken dry before dredging if any excess marinade is pooling, because water is the enemy of crispiness.
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