Buttermilk Fried Chicken Tenders (Printable Version)

Tender chicken strips soaked in buttermilk, coated in spices, then fried to crispy, golden delight.

# What You Need:

→ Chicken

01 - 1.5 pounds chicken tenders or boneless, skinless chicken breasts cut into strips

→ Marinade

02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon ground black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon paprika
08 - 1/4 teaspoon cayenne pepper (optional)

→ Coating

09 - 1 1/2 cups all-purpose flour
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground black pepper
12 - 1 teaspoon paprika
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1/2 teaspoon baking powder

→ For Frying

16 - Vegetable oil, sufficient for deep frying (approximately 2 inches deep)

# How to Make It:

01 - Whisk together buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper in a large bowl. Add chicken strips, turning to fully coat. Cover and refrigerate for at least 2 hours or overnight.
02 - Combine flour, salt, black pepper, paprika, garlic powder, onion powder, and baking powder in a shallow dish.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing gently to adhere. Arrange coated strips on a plate.
04 - Pour vegetable oil to a depth of about 2 inches in a large, deep skillet or Dutch oven. Heat oil to 350°F (175°C), verifying with a thermometer.
05 - Fry chicken tenders in batches to avoid overcrowding, cooking 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
06 - Transfer cooked tenders to a wire rack or paper towels to drain excess oil. Serve immediately while hot.

# Expert Advice:

01 -
  • The buttermilk marinade creates impossibly tender, juicy chicken that stays moist even when fried.
  • You get that restaurant-quality crispiness at home without any fancy equipment or techniques.
  • It's forgiving enough for a first attempt but impressive enough to serve at a dinner party.
02 -
  • If your oil isn't hot enough, the coating will absorb oil instead of crisping up—it's the difference between crispy and greasy, and it matters.
  • Overcrowding the pan drops the oil temperature and steams the chicken instead of frying it; batch cooking takes longer but tastes infinitely better.
  • Double dipping—dredging once, dipping back in buttermilk, then coating again in flour—creates an extra crunchy shell that feels luxurious.
03 -
  • The baking powder in the flour coating is what creates that ultra-crispy exterior—don't leave it out, even though it seems like a small ingredient.
  • Letting the coated chicken sit on a plate for a few minutes before frying helps the coating set, so it doesn't flake off in the oil.
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