Crispy Buttermilk Chicken Tenders

Name: Crispy Buttermilk Chicken Tenders
Prep time: 15 min
Cook time: 25 min
Total time: 100 min
Yield: 6
Cuisine: American
Ingredients: 1-1.5 kg Chicken tenders; 2 cups Buttermilk (Alternatively, make your own: combine 1 cup milk with 2 tbsp vinegar to make 1 cup of buttermilk.); 1 Egg; 3-4 tbsp Hot sauce; 1 tbsp Salt (For marinade); 1 tbsp Paprika (For marinade); 1 tbsp Black pepper (For marinade); 1 tbsp Onion powder (For marinade); 1 tbsp Garlic powder (For marinade); 1 tbsp Mixed herbs (For marinade); 3 parts Plain flour (Ratio 3:1 with cornflour for coating); 1 part Cornflour (Ratio 3:1 with plain flour for coating); to taste Salt (For flour coating); 1 tbsp Paprika (For flour coating); 1 tbsp Black pepper (For flour coating); 1 tbsp White pepper (For flour coating); 1 tbsp Onion powder (For flour coating); 1 tbsp Garlic powder (For flour coating); 1 tbsp Mixed herbs (For flour coating); 1 tsp Bicarbonate of soda; as needed Vegetable oil (For deep frying)

These crispy buttermilk chicken tenders are marinated to perfection for maximum flavor and tenderness, then coated in a seasoned flour mixture and fried until golden and irresistibly crunchy. A classic comfort food that's as delicious as it looks.

#Chicken

#Tenders

#Buttermilk

#Crispy

#Fried Chicken

#Comfort Food

#Main Course

Ingredients for crispy chicken tenders

Recipe Information

15m

Prep Time

25m

Cook Time

1h 40m

Total Time

Servings

Medium

American

English

Nutrition (per serving)

500

Calories

40g

Protein

35g

Carbs

30g

Fat

Chicken marinating in buttermilk mixture

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Chicken tenders coated in seasoned flour

Instructions

0/6 completed

1
Prepare the marinade: In a large bowl, whisk together the buttermilk, egg, hot sauce, and 1 tbsp each of salt, paprika, black pepper, onion powder, garlic powder, and mixed herbs until well combined.
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2m
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Prepare the marinade: In a large bowl, whisk together the buttermilk, egg, hot sauce, and 1 tbsp each of salt, paprika, black pepper, onion powder, garlic powder, and mixed herbs until well combined.
2m
Ensure all spices are well incorporated into the wet marinade.
2
Marinate the chicken: Add the chicken tenders to the prepared marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours to overnight, for best flavor and tenderness.
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1h
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Marinate the chicken: Add the chicken tenders to the prepared marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours to overnight, for best flavor and tenderness.
1h
For best results, marinate for at least 4 hours or overnight.
3
Prepare the flour coating: In a separate large bowl, combine the plain flour, cornflour (in a 3:1 ratio), salt to taste, 1 tbsp each of paprika, black pepper, white pepper, onion powder, garlic powder, mixed herbs, and 1 tsp of bicarbonate of soda. Whisk thoroughly until all dry ingredients are evenly distributed.
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3m
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Prepare the flour coating: In a separate large bowl, combine the plain flour, cornflour (in a 3:1 ratio), salt to taste, 1 tbsp each of paprika, black pepper, white pepper, onion powder, garlic powder, mixed herbs, and 1 tsp of bicarbonate of soda. Whisk thoroughly until all dry ingredients are evenly distributed.
3m
Whisk the dry ingredients thoroughly to ensure an even distribution of spices and leavening.
4
Coat the chicken: Remove the chicken tenders from the marinade, allowing any excess to drip off. Individually dredge each tender in the seasoned flour mixture, pressing firmly to ensure a thick, even coating. For extra crispiness, you can double-dredge by dipping back into marinade briefly then into flour again.
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10m
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Coat the chicken: Remove the chicken tenders from the marinade, allowing any excess to drip off. Individually dredge each tender in the seasoned flour mixture, pressing firmly to ensure a thick, even coating. For extra crispiness, you can double-dredge by dipping back into marinade briefly then into flour again.
10m
Press firmly to create a thick, craggy coating that will become extra crispy when fried.
5
Fry the chicken: Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 175-180°C (350-360°F). Carefully place a few coated chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown and cooked through, flipping occasionally.
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20m
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Fry the chicken: Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 175-180°C (350-360°F). Carefully place a few coated chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown and cooked through, flipping occasionally.
20m
Maintain a consistent oil temperature for even cooking and golden crispiness. Do not overcrowd the pan to prevent the oil temperature from dropping too much.
6
Drain and serve: Remove the fried chicken tenders from the oil and place them on a wire rack set over paper towels to drain any excess oil. Serve immediately with your favorite dipping sauces.
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2m
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Drain and serve: Remove the fried chicken tenders from the oil and place them on a wire rack set over paper towels to drain any excess oil. Serve immediately with your favorite dipping sauces.
2m
Serving immediately ensures maximum crispiness. Pair with your favorite dipping sauce.