Description
Juicy and tender chicken strips soaked in buttermilk, with a crispy golden coating — perfect for any occasion.
Ingredients
- 2 cups buttermilk
- 1 teaspoon salt (plus more for seasoning after frying)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika (smoked or sweet)
- 1 pound chicken tenders
- 1 cup all-purpose flour
- 1 cup breadcrumbs (panko for extra crunch)
- Oil for frying (neutral oils like vegetable, canola, or peanut)
Instructions
- Whisk the buttermilk with salt, black pepper, garlic powder, onion powder, and paprika in a bowl.
- Add the chicken tenders to the marinade, ensuring they are well-coated.
- Cover and refrigerate for at least 2 hours, or overnight for best tenderness.
- Combine the flour and breadcrumbs in a shallow bowl.
- Heat oil in a deep skillet or heavy pot over medium-high heat until it reaches 350–375°F (175–190°C).
- Remove a tender from the buttermilk, dredge in the flour-breadcrumb mix, and shake off the excess. Repeat.
- Fry the tenders in batches, cooking for 3–5 minutes per side until golden brown. Ensure the thickest part reaches 165°F (74°C).
- Transfer cooked tenders to a wire rack or paper towels to drain briefly, then let rest for 3–5 minutes before serving.
Notes
For extra crisp, use half all-purpose flour and half cornstarch in the dredge. Gluten-free option available. Adjust spice for desired heat level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American