Craving something crunchy on the outside and tender on the inside? These Buttermilk Fried Chicken Tenders hit the spot every time. A true comfort food staple, the chicken is soaked in creamy buttermilk and coated in a perfectly seasoned crust that fries up crispy and golden. Ideal for a relaxed family meal or a laid-back weekend gathering, this simple step-by-step recipe delivers delicious, reliable results.
Make sure you have the following ready before you start:
| Ingredient | Amount |
|---|---|
| Chicken tenders | 2 pounds |
| Buttermilk | 1 cup |
| All-purpose flour | 1 cup |
| Paprika | 1 teaspoon |
| Garlic powder | ½ teaspoon |
| Onion powder | ½ teaspoon |
| Cayenne pepper | ½ teaspoon |
| Salt and pepper | To taste |
| Canola oil (for frying) | As needed |
Add the chicken tenders to a medium-sized bowl and pour the buttermilk over them, making sure they’re well coated. Cover and refrigerate for at least 1 hour, or up to overnight, to maximize flavor and tenderness.
In a shallow bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix well to create a flavorful, crunchy coating.
Add about 1 inch of canola oil to a heavy skillet or Dutch oven. Heat over medium-high heat until the oil reaches 375°F (190°C).
Remove the chicken from the buttermilk, allowing any excess to drip off. Coat each tender thoroughly in the flour mixture. Carefully place them into the hot oil and fry for 3–4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
Move the fried tenders to a plate lined with paper towels to absorb excess oil. Serve immediately with your favorite dipping sauces or sides.
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