Best Chicken Tenders (Print-Friendly Version)
Golden-brown chicken tenders soaked in tangy buttermilk and fried crispy. Way better than takeout.
# Ingredients:
→ Marinade
01 -
1 1/2 teaspoons salt
02 -
1 cup buttermilk
03 -
1/4 teaspoon paprika
04 -
2 pounds chicken tenderloins
05 -
1/4 teaspoon garlic powder
06 -
1/4 teaspoon cayenne pepper
→ Breading
07 -
3/4 teaspoon garlic powder
08 -
3/4 teaspoon paprika
09 -
1 heaping teaspoon salt
10 -
3 tablespoons buttermilk
11 -
3/4 teaspoon black pepper
12 -
1 1/2 teaspoons baking powder
13 -
1 1/2 cups all purpose flour
→ For Frying
14 -
3-4 cups vegetable oil
# Steps:
01 -
Toss chicken tenders and marinade ingredients into a big sealable bag. Squish everything around to coat well. Pop it in the fridge for anywhere from 4 to 24 hours.
02 -
Stir together flour, baking powder, salt, garlic powder, pepper, and paprika. Splash in some buttermilk and mix until it's all lumpy.
03 -
Take the chicken out of the marinade and press each piece into the breading mix. Press hard so the coating sticks. Lay them on a baking sheet lined with foil.
04 -
Pour enough oil into a big pot to be about 3/4 inch deep. Heat it on medium-high until it starts to shimmer (around 350°F).
05 -
Cook the chicken in small batches. Flip after a couple of minutes, letting them turn golden on both sides. Drain on some paper towels.
# Notes:
01 -
Freeze for up to three months.
02 -
Use one hand for the marinade and the other for breading.
03 -
The chicken might look lighter in oil than when it's done.