One of my favorite dinner recipes is chicken tenders, but not all are created equal. For me, they MUST be super crispy and yet remain juicy on the inside. The only real way to do this is with a deep fryer. So once in a great while I pull it out and whip up some delicious buttermilk fried tenders and I swoon with every bite. As we launch into football season, this finger food is perfect for game days.
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Buttermilk Fried Chicken Tenders
- Total Time: 2 hours 30 minutes
- Yield: 6 servings 1x
Description
Crispy, fried chicken, done just right is a perfect halftime food as football season kicks off.
Ingredients
- 6 boneless, skinless chicken breasts - cut into strips
- 2 eggs, beaten
- 2 cup (480 ml) buttermilk
- 1 1/2 tsp garlic powder
- 1 cup (240 ml) all-purpose flour
- 1 cup (240 ml) seasoned bread crumbs
- 1 tsp salt
- 1 tsp baking powder
- 1 quart (950 ml) oil for frying
Instructions
- In a bowl, bowl, mix the egg, buttermilk and garlic powder.
- Place chicken strips into the bowl. Cover and refrigerate 2 to 4 hours.
- In another large bowl mix together the flour, bread crumbs, salt and baking powder.
- Remove chicken from refrigerator, and drain
- Place chicken in flour mixture bowl & toss to coat.
- Heat oil in deep fryer to 375 degrees
- Carefully place coated chicken in hot oil.
- Fry until golden brown and juices run clear (approx 6-7 min)
- Drain on baking sheet lined with paper towels.
- Prep Time: 2 hours 15 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 480
Frequently Asked Questions
Why do you use buttermilk for the chicken tenders?
Buttermilk helps to tenderize the chicken while adding flavor, ensuring that the tenders remain juicy inside. 
What type of oil is best for deep frying the chicken tenders?
It’s best to use an oil with a high smoke point, like peanut or vegetable oil, for deep frying the tenders.
How can I achieve the crispiest coating on the chicken tenders?
Make sure to fully coat the chicken in the seasoned flour mixture and fry in batches to avoid overcrowding the fryer, which can lower the oil temperature.
Mmmmm! With some hot sauce!!? Perfect :) Pinned!