Buttermilk Fried Chicken Tenders
March 16, 2015
Categories: Comfort Food, Dinner, Lunch, Main Dish, Poultry, Chicken, Southern, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Entertaining, Fall/Autumn, Game/Sports Day, Picnic, Potluck, Summer, Winter, Weeknight Meals, Deep Fry, No Eggs, Kid's Lunches, Boneless Pieces, Spring more
"Fabulous deep fried chicken tenders, tender on the inside and crispy on the outside and so juicy, that will be loved by the whole family! This recipe has over 150 reviews and is a 5 star recipe, and I say, "Don't be surprised if it's "The Best" chicken you have ever tasted! The cayenne in the recipe does not make it spicy, but just adds flavor to the chicken. If you like lots of flavor, double the spices, but I love it the way it is. PLEASE NOTE: It's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect golden brown fried chicken. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color. ALSO: Try using a gallon baggie for your flour mixture. Use some kitchen gloves if you have them. Use one hand to transfer from marinated baggie of chicken to the baggie of breading. Using other hand to mix the chicken with the breading. Also makes easy clean up. Originally posted by Jennifer Segal of Onceuponachef Blog. PREP TIME does not include marinading time."
- Serving Size: 1 (351.9 g)
- Calories 417.8
- Total Fat - 8.3 g
- Saturated Fat - 2.8 g
- Cholesterol - 552.3 mg
- Sodium - 1824.3 mg
- Total Carbohydrate - 37.6 g
- Dietary Fiber - 5.2 g
- Sugars - 3.8 g
- Protein - 48.6 g
- Calcium - 255.8 mg
- Iron - 7.7 mg
- Vitamin C - 8.5 mg
- Thiamin - 0.3 mg
Combine the chicken tenders with all of the marinade ingredients in a large Zip-lock bag. Seal the bag tightly, and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning.
Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.
Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined.
Add the buttermilk, and stir with a fork until mixture is evenly clumpy.
Line a baking sheet with aluminum foil.
Remove the chicken tenders from the marinade a few at a time, and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag and the other to toss in the breading.)
Set breaded tenders on prepared baking sheet.
Line another baking sheet with a few layers of paper towels, and set aside.
Add oil to a large, high-sided pot until the level reaches about 3/4 inch.
Heat over high heat until oil is shimmering (If a cube of bread sizzles when you drop it in, it's ready).
Using tongs, place several chicken tenders in the hot oil without crowding the pan.
Cook, until golden brown on the bottom side, for a few minutes, then flip and cook until second side is also golden, a few minutes more.
Set cooked tenders on baking sheet lined with paper towels to drain.
Fry remaining tenders in batches. Serve hot.
Tips & Variations
No special items needed.