Crispy Buttermilk Chicken Tenders
This buttermilk chicken tender recipe is the perfect way to make homemade tenders! The chicken is crispy, flavorful, and so easy to make. Not to mention, so much healthier!
Ingredients
marinade -
- 1 cup buttermilk
- 1 tsp salt
- ¼ tsp ground black pepper
- 2 lbs chicken tenderloins
breading -
- 1 cup all-purpose flour measured then sifted
- 1 cup panko crumbs
- 1¼ tsp salt or to taste
- ½ tsp ground black pepper
- 1½ tsp garlic powder
- 1½ tsp parsley flakes
- 1 tsp ground paprika
- 1 tsp cornstarch
- oil for frying
dipping sauce -
Instructions
- In a bowl, mix buttermilk, salt, and pepper.
- Add the chicken tenders to the marinade and leave to marinate in the fridge for at least 1 hour or overnight.
- Add all of the ingredients for the breading into a deep dish.
- Remove the chicken tenderloins from the marinade one at a time. Allow the excess milk to drip off and generously dredge in the breading mixture.
- Set on a separate plate and repeat with all the tenders.
- Meanwhile, heat 3 inches of oil in a deep skillet. Use a thermometer to heat the oil to 350°F.
- Add the chicken tenders one at a time, being careful not to overcrowd the pan. You may need to fry them in multiple batches. Fry the tenders for 6-8 minutes, flipping halfway through.
- Remove the fried tenders from the pan and place them on a wire rack to cool. This will prevent them from steaming and getting soggy on a plate or paper towel.
- Repeat with the remaining tenders and serve with your favorite sauces.
- Serve, and enjoy friends!
Notes
- Oil Temperature: Ensure the oil reaches 350°F when frying. This is crucial for achieving a perfectly golden brown, crispy crust without burning or making the coating soggy. Use a thermometer to check the temperature.
- Batch Frying: If you have a lot of tenders, fry them in batches. Frying too many at once will cool down the oil, resulting in soggy tenders. Bring the oil back up to 350°F before adding each new batch.
- Deep vs. Shallow Frying: Deep frying involves fully submerging the food in oil for a consistently crispy result. Shallow frying requires flipping the food since it isn't fully covered by oil. Both methods work well for this recipe.
- Storage: You can keep leftover chicken in an airtight container in the fridge for 3-5 days.
- Reheating: For optimal crispiness, reheat chicken in the oven at 350°F for 5-8 minutes or until warmed through.
- Freezing: After cooking and cooling, freeze the chicken in a freezer-safe bag or container for up to 3 months. To reheat frozen chicken tenders, bake them at 350°F for 8-10 minutes, or until they are thoroughly heated.