Crispy Buttermilk Chicken Tenders Recipe
This recipe for Crispy Buttermilk Chicken Tenders is a perfect meal for any occasion. Whether you’re looking for a quick and easy weeknight dinner or a tasty dish to bring to a potluck, these chicken tenders are sure to please. The buttermilk marinade gives the chicken a tangy and flavorful taste, while the crispy coating adds a satisfying crunch.
The key to making the perfect Crispy Buttermilk Chicken Tenders is to marinate the chicken in buttermilk for at least one hour or overnight. This allows the chicken to absorb all of the flavors and ensures that it will be tender and juicy when it’s cooked.
When it comes to the flour mixture, you can customize it to your liking by adjusting the seasonings. Paprika and cayenne pepper are used in this recipe to add a little bit of heat, but you can also add other seasonings like garlic powder or onion powder to give it a different flavor.
When cooking the chicken tenders, it’s important to use a thermometer to check the temperature of the oil. The oil should reach 365-375 degrees Fahrenheit before adding the chicken. This will ensure that the chicken cooks evenly and gets nice and crispy.
In terms of serving, these chicken tenders are great on their own, but you can also serve them with your favorite dipping sauce like BBQ sauce, honey mustard, or ranch dressing.
Ingredients:
1 pound boneless, skinless chicken tenders
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
Vegetable oil, for frying
Instructions:
In a shallow dish, combine the buttermilk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the chicken tenders to the marinade and toss to coat. Cover and refrigerate for at least 1 hour or overnight.
In a separate shallow dish, combine the flour, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper (if using).
Heat 1/2 inch of vegetable oil in a large skillet or Dutch oven over medium-high heat. The oil should reach 365-375 degrees Fahrenheit.
Remove the chicken tenders from the marinade, allowing any excess to drip off. Dredge the chicken tenders in the flour mixture, pressing the flour mixture onto the chicken to adhere.
Carefully add the chicken tenders to the hot oil and cook for 3-4 minutes on each side, or until golden brown and crispy. Use tongs to flip the chicken tenders as they cook.
Remove the chicken tenders from the oil and place on a paper towel-lined plate to drain off any excess oil.
Serve the crispy buttermilk chicken tenders with your favorite dipping sauce and enjoy!
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