Description
Crispy and flavorful Buttermilk Fried Chicken Tenders, marinated in tangy buttermilk and hot sauce, coated with a seasoned flour blend, and fried to golden perfection. A classic Southern-inspired dish that’s perfect as a main course or snack, served hot with your favorite dipping sauces.
Ingredients
Scale
Chicken Marinade
- 1 1/2 lbs chicken tenders or boneless chicken breasts (cut into strips)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
Coating Mixture
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
For Frying
- Vegetable oil (enough for deep frying, about 2 inches deep)
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken tenders with the buttermilk and hot sauce if using. Stir to coat all pieces evenly. Cover the bowl and refrigerate for at least 1 hour or overnight for the best flavor and tenderness.
- Prepare the Coating: In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. This seasoned mixture creates a crispy and flavorful crust.
- Dredge the Chicken: Remove the chicken pieces from the marinade, allowing excess buttermilk to drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating firmly onto the chicken to ensure it sticks well. Place coated pieces on a rack and let them rest for 10–15 minutes to help the coating adhere better during frying.
- Heat the Oil: Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer to monitor the temperature for consistent frying.
- Fry the Chicken: Fry the chicken tenders in batches, avoiding overcrowding to maintain oil temperature. Cook each batch for 4–5 minutes per side until the pieces are golden brown and reach an internal temperature of 165°F (74°C), ensuring they are fully cooked and juicy inside.
- Drain and Serve: Remove the fried chicken tenders from the oil and place them on a paper towel-lined plate or wire rack to drain excess oil. Serve hot with your favorite dipping sauces such as honey mustard, ranch, or spicy mayo.
Notes
- For extra crispiness, double-dip the chicken tenders by returning them to the buttermilk and then again to the flour mixture before frying.
- Serve with dipping sauces like honey mustard, ranch, or spicy mayo for added flavor.
- Leftovers can be reheated in an oven or air fryer to retain crispiness.
- Prep Time: 15 minutes (plus marinating time of at least 1 hour)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
