Crispy Buttermilk Chicken Tenders Recipe

Have you ever bitten into a chicken tender that’s perfectly crispy on the outside and tender on the inside? This Crispy Buttermilk Chicken Tenders recipe is just what you need. It’s a chicken recipe that’s not only delicious but also simple to prepare. Whether you’re making dinner for the family or hosting a casual gathering, these tenders will surely impress everyone at the table.

The magic of this recipe lies in marinating the chicken in buttermilk, which not only adds flavor but also ensures that each piece remains juicy and succulent. You won’t believe how easy it is to create this restaurant-quality dish right in your own kitchen.

Perfectly Crispy Buttermilk Chicken Tenders

These crispy buttermilk chicken tenders are golden brown, crunchy, and bursting with flavor. Coated in a seasoned breadcrumb mixture and fried to perfection, they deliver a satisfying crunch with every bite.

Ingredients

1 pound chicken tenders
2 cups buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour
1 cup breadcrumbs (panko or regular)
Vegetable oil for frying

Instructions

Marinate the Chicken: In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken tenders, cover, and refrigerate for at least 1 hour or overnight for best results.
Prepare the Breading: In one bowl, place the flour. In a second bowl, add the breadcrumbs.
Coat the Chicken: Remove the chicken from the buttermilk marinade, allowing the excess to drip off. Dredge each tender first in the flour, then dip it back into the buttermilk, and finally coat with breadcrumbs, pressing lightly to adhere.
Heat the Oil: In a large pan or deep fryer, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Tenders: Carefully add the breaded chicken tenders to the hot oil in batches, making sure not to overcrowd the pan. Fry for 4-5 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 165°F (75°C).
Drain and Serve: Remove the chicken tenders from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.