Buttermilk Crispy Chicken Tenders
Delicious crunch and savory aroma characterize these mouthwatering buttermilk-marinated chicken strips, perfect for lunchboxes, family dinners, or game day snacks.
Ingredients
For the Chicken Tenders
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Breading
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cayenne pepper (optional, for heat) Optional for spiciness
- 1 teaspoon dried Italian herbs (oregano, thyme, basil)
- Salt to taste
- Cooking oil (canola, vegetable, or peanut oil) for frying
Instructions
Marinate the Chicken
- In a mixing bowl, whisk together the buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Add the sliced chicken to the bowl, ensuring each piece is thoroughly coated with the buttermilk mixture.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to overnight) to allow the flavors to meld and the chicken to tenderize.
Prepare the Breading
- In a separate shallow dish, combine the flour, baking powder, cayenne pepper (if using), dried Italian herbs, and salt. Mix well to ensure all dry ingredients are evenly distributed.
Heat the Oil
- In a large frying pan or cast-iron skillet, pour enough cooking oil to cover the bottom by about 1/2 inch. Heat over medium-high heat until shimmering (approximately 350°F).
Bread the Chicken Tenders
- Remove the chicken strips from the buttermilk marinade, allowing excess liquid to drip off.
- Dredge each strip in the flour mixture, ensuring a complete coating. Press the chicken into the flour to help the coating adhere. Place the breaded tenders on a plate.
Fry the Chicken
- Once the oil is hot, carefully add chicken tenders to the frying pan in a single layer, making sure not to crowd the pan.
- Fry for 4-5 minutes on one side, until golden brown, then carefully flip and cook for an additional 4-5 minutes on the other side, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Use a slotted spoon to transfer the cooked chicken tenders onto a paper towel-lined plate to drain excess oil.
Serve
- Serve the Buttermilk Crispy Chicken Tenders warm with your favorite dipping sauces such as honey mustard, ranch, or barbecue sauce.
Notes
Rest the Chicken for even cooking and don’t skip the buttermilk for extra flavor. Properly heat the oil to avoid greasy chicken, and fry in batches if necessary. For healthier options, you may bake or use gluten-free ingredients.