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To make crispy buttermilk fried chicken tenders, gather these ingredients: - 1 lb chicken tenderloins - 1 cup buttermilk - 1 teaspoon hot sauce (optional) - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper - Salt and black pepper to taste - 1 cup vegetable oil Choose fresh chicken tenderloins for the best flavor. Look for pink, firm pieces. Check for no bruising or discoloration. If you can, buy organic or free-range chicken. These options often taste better and have less harmful additives. If you don't have buttermilk, use these alternatives: - Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. - Let it sit for 5-10 minutes until it thickens. - You can also use plain yogurt, thinned with a little water. These swaps will still give your chicken that tender texture and tangy flavor! {{ingredient_image_2}} Start by mixing the buttermilk and hot sauce in a large bowl. Whisk them together until combined. Add the chicken tenderloins, making sure they are fully submerged in the buttermilk. Cover the bowl with plastic wrap. Place it in the fridge for at least 1 hour. For the best taste, marinate overnight. This step makes the chicken juicy and flavorful. In another bowl, combine the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix them well to blend the spices. This coating gives the chicken its crispy texture and great flavor. It's important to have an even mix for consistent taste on every piece. Heat the vegetable oil in a deep skillet over medium-high heat. Use a thermometer to check the oil temperature, aiming for 350°F. A quick test is to sprinkle a bit of flour into the oil; if it bubbles, it's hot enough. Carefully add the coated chicken tenders to the hot oil. Do not overcrowd the pan; this keeps the oil hot. Fry each tender for about 4-5 minutes on each side. They should turn golden brown and reach an internal temperature of 165°F. Once cooked, drain the chicken on paper towels to keep them crispy. To get the crispiest chicken tenders, a good marinade is key. Soak your chicken in buttermilk for at least one hour. This adds flavor and keeps the meat juicy. When you coat the chicken, press the flour mixture on firmly. This helps the coating stick better. Use vegetable oil for frying. It has a high smoke point, which means it can heat up well without burning. Canola or peanut oil also work great. Always check the oil temperature. Aim for 350°F (175°C) for perfect frying. One mistake is overcrowding the pan. If you add too many tenders at once, they will steam instead of fry. Fry in small batches. Another mistake is not letting the oil heat up enough. Always test the oil with a small bit of flour. If it bubbles, you’re good to go! Pro Tips Marinate Longer for Extra Tenderness: If time allows, marinate the chicken overnight in buttermilk to achieve maximum tenderness and flavor absorption. Double-Dip for Extra Crispiness: For an even crunchier coating, dip the chicken tenders back into the buttermilk after the first flour coating and then dredge them in flour again. Use a Thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check that the internal temperature has reached 165°F (74°C). Keep Oil Temperature Consistent: Monitor the oil temperature closely while frying; if it drops too low, the chicken will absorb more oil and become greasy. {{image_4}} To make your chicken tenders spicy, add hot sauce to the buttermilk marinade. I suggest one teaspoon of hot sauce, but you can use more if you love heat. This adds a nice kick to the chicken. You can even mix in cayenne pepper for extra spice. Just remember to taste the batter before frying to find the right heat level for you. If you need a gluten-free option, swap the all-purpose flour for gluten-free flour. Almond flour or rice flour also works well for the coating. These alternatives will give your chicken a nice crunch. You can mix in your favorite gluten-free spices for added flavor. Always check the labels to ensure everything is gluten-free. You can enjoy a lighter version by baking the chicken instead of frying. Preheat your oven to 400°F (200°C). After coating the chicken, place it on a baking sheet lined with parchment paper. Spray the tenders lightly with cooking spray. Bake for 20-25 minutes or until golden brown and cooked through. This method keeps the chicken juicy while reducing oil. To keep your leftover chicken tenders fresh, place them in an airtight container. Allow them to cool before sealing. This helps prevent sogginess. You can store them in the fridge for up to 3 days. If you want them to last longer, consider freezing. Reheat your chicken tenders in an oven for best results. Preheat the oven to 375°F (190°C). Place the tenders on a baking sheet. Bake for about 10-15 minutes or until they are hot and crispy. Avoid using a microwave, as it can make them soggy. To freeze chicken tenders, first allow them to cool completely. Place them in a single layer on a baking sheet and freeze for about 1 hour. Once firm, transfer the tenders to a freezer-safe bag. They will last for up to 3 months. To cook from frozen, bake them at 375°F (190°C) for about 20-25 minutes. You should marinate chicken tenderloins for at least 1 hour. However, for the best taste and tenderness, I recommend marinating overnight. This allows the buttermilk to break down the chicken's fibers, making it juicy and soft. It also helps the flavors to soak in deeply. Crispy buttermilk fried chicken tenders go well with many sides. Here are some tasty options: - French fries or sweet potato fries - Coleslaw for a crunchy texture - Macaroni and cheese for a creamy side - A fresh garden salad for balance - Dipping sauces like ranch or barbecue sauce These sides complement the chicken and make for a complete meal. Yes, you can use chicken breasts instead of tenderloins. Just cut them into strips about the same size as tenderloins. This way, they will cook evenly. Keep in mind that cooking time might change slightly. Make sure to check for an internal temperature of 165°F (74°C) to ensure they are fully cooked. You now have all the tools to make great crispy buttermilk fried chicken tenders. We discussed key ingredients, marinating steps, and frying tips. I shared ways to achieve maximum crispiness and avoid common mistakes. We even explored tasty variations and proper storage methods. Remember, cooking is all about enjoying the process. With practice, you'll perfect your technique and impress everyone with your cooking skills. Happy frying!

Crispy Buttermilk Fried Chicken Tenders

Delicious and crispy chicken tenders marinated in buttermilk and coated with a flavorful spice blend.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb chicken tenderloins
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • to taste salt
  • to taste freshly ground black pepper
  • 1 cup vegetable oil

Instructions
 

  • In a large mixing bowl, whisk together the buttermilk and hot sauce (if using) until well combined. Add the chicken tenderloins, ensuring they are completely submerged in the mixture. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for maximum tenderness.
  • In a separate bowl, combine the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Stir the mixture well to distribute the spices evenly.
  • Retrieve the marinated chicken from the fridge and allow any excess buttermilk to drip off. Dredge each chicken tender in the prepared flour mixture, pressing lightly for an even coating. Shake off any excess flour and set aside.
  • In a large, deep skillet or cast-iron pan, heat the vegetable oil over medium-high heat. Aim for 350°F (175°C). Test the oil by sprinkling a tiny pinch of flour into it; if it bubbles up vigorously, it’s ready for frying.
  • Carefully add the coated chicken tenders to the hot oil, ensuring not to overcrowd the pan. Fry the tenders for about 4-5 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).
  • Once cooked, transfer the chicken tenders onto a plate lined with paper towels to absorb excess oil.
  • Serve the hot chicken tenders immediately with your favorite dipping sauces, and garnish with fresh herbs if desired.

Notes

Serve with your favorite dipping sauces and garnish with fresh herbs for presentation.
Keyword buttermilk, chicken tenders, fried chicken