Description
Golden, juicy, and perfectly seasoned, these crispy fried chicken tenders are marinated in tangy buttermilk and coated in a flavorful flour mix for a Southern-style crunch that’s hard to resist.
Ingredients
1 lb chicken tenders
2 cups buttermilk
1 ½ cups all-purpose flour
1 tsp paprika
1 tsp garlic powder
Salt and pepper to taste
Oil for frying
Instructions
- Place the chicken tenders in a bowl and pour over the buttermilk, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.
- In a separate bowl, mix together the flour, paprika, garlic powder, salt, and pepper until well combined.
- Remove each tender from the buttermilk, allowing the excess to drip off, and dredge in the seasoned flour. Press gently so the coating sticks.
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry the tenders in batches for 5–6 minutes, or until golden brown and fully cooked inside.
- Drain on paper towels and serve hot with your favorite dipping sauces.
Notes
Add cayenne to the flour mix or hot sauce to the buttermilk for a spicy version.
Mix panko breadcrumbs with flour for extra crunch.
Use dried herbs like thyme or oregano in the flour for more flavor.
Substitute with gluten-free flour for a gluten-free option.
For a lighter version, bake at 425°F for 20–25 minutes, flipping halfway.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in an oven or air fryer at 375°F for 8–10 minutes to retain crispiness.
- Prep Time: 10 minutes (plus 1 hour marinating)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 tender
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg
