Fried Buttermilk Chicken Tenders
For the crispiest fried buttermilk chicken tenders, this Southern recipe is the best. Juicy on the inside & crunchy on the outside every time. A family favorite for dinner, lunch, or as a party appetizer. In less than 30 minutes this homemade version is ready - and so much better than frozen or fast food!
Equipment
- large cast-iron skillet 10-12" works best
Ingredients
- 1 pound chicken tenders
- 1 egg
- 2-3 cups oil canola, peanut, or Crisco shortening
Buttermilk Marinade
- ½ cup buttermilk
- 1 teaspoon salt
- ¼ teaspoon black pepper
Breading Mixture
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Instructions
- In a rimmed baking dish or pan, add the chicken tenders in a single layer.
- In a large measuring cup with a spout, add the ½ cup buttermilk, 1 teaspoon salt, & ¼ teaspoon black pepper. Whisk and then pour over the chicken.
- Let the tenders marinade for 5-10 minutes on each side. Prep the remaining ingredients while waiting.
- In a shallow pan or dish, add whisk together the egg & a tablespoon of water. In another shallow pan add the 1 cup of all-purpose flour, 2 teaspoons baking powder, ½ teaspoon each salt, garlic powder & paprika, and ¼ teaspoon each black & cayenne peppers. Mix to combine.
- Dredge the buttermilk soaked tenders one at a time into the flour mixture, the egg wash, & again in the flour mixture. This will be a double dip of the coating so there is a lot of batter & crispiness later. Make sure all sides are covered.Place each on a baking sheet or plate to the side. Repeat until all the chicken is covered.
- In a large skillet with tall sides (preferably a 10" cast iron skillet) add enough oil so it is one inch deep. Preheat oil to 350°F (175°C) over medium-high heat.* See tips about on how to check for the right temperature below
- Gently add tenders to the hot oil one at a time. Do not overcrowd the pan, 4-5 is typically all that will fit. Cook for 4-5 minutes on each side, flipping with tongs gently as each side turns golden brown. ** every tender is a different size/thickness so some may be done sooner or may need a minute more, ALWAYS check that each one is 165°F (74°C) with an internal meat thermometer.
- Using tongs remove and place on a plate lined with paper towels to help drain the grease. Repeat until all chicken is done.
- Serve while warm & crunchy.
Notes
NOTE: Nutritional information is hard to calculate on fried foods - depends on the type of oil & how much is absorbed in the cooking process.
Self-Rising Flour - can be used as a substitute for the all-purpose & baking powder combination.
Buttermilk - I do not recommend using a substitute, it is a key reason why these are fantastic & made in the South with way.
NOTE: if you do not have an oil/candy thermometer to check for oil temperature, use my trick that my grandma taught me. Place the handle end of a wooden spoon into the hot oil until it reaches the bottom of the pan. If tiny bubbles form around it - it is ready!
Nutrition
Calories: 281kcalCarbohydrates: 27gProtein: 30gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 117mgSodium: 1264mgPotassium: 525mgFiber: 1gSugar: 2gVitamin A: 319IUVitamin C: 1mgCalcium: 171mgIron: 2mg
Tried this recipe?Let us know how it was!
