Buttermilk Chicken Tenders
Chicken tenders are marinated in buttermilk and spices, then coated in seasoned flour and fried until they're crispy on the outside, and tender and juicy inside.
Servings: 6 servings
Calories: 622kcal
Ingredients
For the marinade
- 2 pounds chicken tenders
- 1 cup buttermilk
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
For the breading
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3 tablespoons buttermilk
- Vegetable or canola oil for frying
Instructions
- In a large, zip-top bag, combine the chicken tenderloins with the marinade ingredients. Seal tightly and refrigerate for at least four hours, up to overnight.
- To make the breading, whisk together the flour and spices in a medium bowl. Add the buttermilk and stir with a fork until mixture is crumbly.
- Line a baking sheet with aluminium foil. Remove one or two chicken tenders from the bag and toss in the breading mixture to coat. Press the breading firmly onto the chicken. Place coated chicken on the prepared baking sheet.
- Add about 1 inch of oil to a large saute pan or wok. Heat over medium heat until oil shimmers and reaches a temperature of 350 degrees. Carefully place chicken tenders in hot oil. Do not crowd the pan.
- Cook until chicken is golden brown on both sides, flipping once halfway through cooking. Place cooked chicken tenders on a paper towel lined plate to drain. Fry remaining chicken, adding more oil to the pan as needed. Serve hot.
Nutrition
Serving: 1g | Calories: 622kcal | Carbohydrates: 58g | Protein: 34g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 20g | Cholesterol: 71mg | Sodium: 2137mg | Fiber: 3g | Sugar: 3g