Buttermilk Chicken Tenders
Juicy, tender, and crispy, these buttermilk chicken tenders are easy to make and perfect for family dinners.
Ingredients
Chicken and Marinade
- 1 pound Boneless, skinless chicken breasts, cut into strips
- 1 cup Buttermilk Makes the chicken ultra-tender
Coating
- 1 cup Flour For crispy coating
- 1/2 cup Cornstarch Adds extra crunch
- 1 teaspoon Garlic powder Infuses aroma
- 1 teaspoon Paprika Gives warmth and color
- 1 teaspoon Salt Enhances flavor
- 1/2 teaspoon Pepper Adds spice
For Frying
- Vegetable oil For frying, ensure it's hot enough
Instructions
Marinating Chicken
- In a mixing bowl, combine the chicken strips and buttermilk. Cover and let it marinate for at least 30 minutes, or up to overnight in the fridge.
Preparing Coating
- In another bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, and pepper.
Frying Chicken
- Heat about an inch of vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F.
- Remove the chicken from the buttermilk and let the excess drip off. Dredge each piece in the flour mixture, pressing gently to adhere.
- Carefully add the chicken to the hot oil in batches and cook for 4-5 minutes on each side until golden brown and cooked through.
- Transfer the cooked tenders to a paper towel-lined plate to drain off excess oil.
Notes
For a healthier option, bake the coated chicken at 400°F for about 20 minutes, flipping halfway through. Store leftovers in an airtight container in the fridge for up to 3 days or freeze after frying. Reheat in the oven for best texture.