Buttermilk Fried Chicken Tenders

Buttermilk Fried Chicken Tenders are the ultimate comfort food for many of us. The joy of biting into a tender, juicy piece of chicken with a golden, crispy coating is simply irresistible. Whether you’re a cooking novice or a seasoned pro, this recipe promises a rewarding experience in the kitchen. You’ll feel like a rock star when you’ve mastered these tenders! Picture a cozy evening with your family, everyone gathered around the table, savoring those crunchy bites and sharing stories. It’s not just about the food; it’s about creating memories together. Plus, these tenders are perfect for dipping! So grab your ingredients, and let’s get cooking!

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Why This Recipe Works

Marinating chicken in buttermilk may sound simple, but it’s a game-changer. The buttermilk softens the chicken, making it incredibly tender while adding a subtle tang that enhances flavor. You’re going to love how the coating comes together too. A mix of all-purpose flour and panko breadcrumbs creates an extra crispy exterior. When done right, each tender will be a beautiful golden brown with a satisfying crunch. It’s all about that perfect balance, resulting in Buttermilk Fried Chicken Tenders that are both flavorful and texturally delightful.

Why You’ll Love This Buttermilk Fried Chicken Tenders

These Buttermilk Fried Chicken Tenders are sure to become one of your go-to recipes. They’re incredibly versatile, making them a hit for any occasion. Whether you’re whipping them up for a casual weeknight dinner or serving them to guests during a gathering, these tenders won’t disappoint. The combination of tender chicken and a crunchy coating is bound to awaken your taste buds. Everyone at the table will be asking for seconds! Plus, they pair beautifully with all sorts of dipping sauces, making your meal feel even more special.

Ingredients

To make these golden beauties, you’ll need:
– 2 pounds chicken tenderloins
– 1 cup buttermilk
– 1 teaspoon kosher salt
– ¼ teaspoon garlic powder
– ¼ teaspoon paprika
– ½ teaspoon Tony Chachere’s Creole Seasoning (or ¼ teaspoon cayenne + pinch salt)
– 1 ½ cups all-purpose flour
– ½ cup panko breadcrumbs
– 1 ½ teaspoons baking powder
– ¾ teaspoon kosher salt
– ¾ teaspoon black pepper
– ¾ teaspoon garlic powder
– ¾ teaspoon paprika
– ¼ teaspoon Tony Chachere’s Creole Seasoning (or ¼ teaspoon cayenne + pinch salt)
– 3 tablespoons buttermilk
– 4 cups peanut oil (use more if deep frying)

Marinate the Chicken

Start by gathering your chicken tenderloins and buttermilk. In a large plastic bag or bowl, mix the chicken with the buttermilk, kosher salt, garlic powder, paprika, and Tony’s seasoning. Take a moment to massage the marinade into the chicken. This step is crucial because it’s what helps the flavors soak in. Make sure everything is fully coated. Once that’s done, pop the mixture into the fridge for at least 4 hours. If you can give it a night, even better! The longer it marinates, the tastier it gets.

Bread the Chicken

Before you begin breading, heat your frying oil to 350°F. This step ensures a crispy coating right from the start. In a shallow bowl, combine the all-purpose flour, panko breadcrumbs, baking powder, kosher salt, black pepper, garlic powder, paprika, and Tony’s seasoning. Stir everything together until it’s well mixed. Then, drizzle the 3 tablespoons of buttermilk into the mixture and mix until clumpy. This will give you those delicious little crispy bits we all love.

Next, take the marinated chicken tenders out of the fridge. Grab each tender one by one and press it firmly into the breading mixture. This will help the coating stick well. Place the breaded tenders on a baking sheet. Avoid stacking them to keep that crispy exterior intact.

Fry the Chicken

Alright, let’s get frying! Check that your oil has reached 350°F before starting. Pull together a draining station lined with paper towels on a cookie rack or a paper grocery bag. To test if the oil is ready, drop in a small piece of leftover breading; if it bubbles, you’re good to go.

Carefully place a few tenders in the oil at a time. Frying in small batches helps keep that perfect temperature and golden finish. Remember to flip the tenders as needed to ensure both sides get that lovely golden brown color. Once cooked to perfection, let the excess oil drip off and transfer them to your draining station. Keep frying until all tenders are done.

Serving Suggestions

When it comes to serving, the sky’s the limit! These Buttermilk Fried Chicken Tenders are fantastic with a variety of dipping sauces. Ranch, honey mustard, or spicy ketchup are all popular choices. Feel free to get creative! Pair your tenders with fresh vegetables for a light touch or coleslaw for a crunchy contrast. If you want to go classic, a side of crispy fries never hurt anyone. This hearty combination will make for a satisfying meal!

Tips for Success

To ensure your tenders turn out perfectly every time, keep these tips in mind:
– Check the oil temperature: Using a thermometer is the best way to monitor the oil.
– Marinate overnight: This truly enhances both flavor and tenderness.
– Don’t overcrowd the pan: Doing so can lower the oil temperature, resulting in less crispy tenders.

Variations

Feel like mixing things up? Here are a few variations to try:
– Add different spices to your breading for a unique twist. A bit of cayenne can bring the heat.
– Use whole chicken breasts if you want something heartier; just slice them into strips for tenders.
– Prefer a different oil? Substitute peanut oil with vegetable or canola oil; both will work just fine.

Storage Tips

Got leftovers? No problem! Store any remaining chicken tenders in an airtight container in the fridge for up to 3 days. To keep that delicious crispiness, reheat them in the oven at 350°F when you’re ready to enjoy them again.

Pairing Ideas

Want to elevate your meal further? Pair your Buttermilk Fried Chicken Tenders with a refreshing lemonade or an ice-cold beer for an enjoyable appetizer. If you’d like something lighter, a mixed greens salad makes for a great accompaniment. The freshness balances out the richness of the tenders beautifully.

FAQs

1. Can I use chicken breasts instead of tenderloins?
Yes, absolutely! Just cut chicken breasts into strips to make your own tenders.

2. What can I use instead of buttermilk?
If you don’t have buttermilk on hand, mix regular milk (or plant-based milk) with vinegar or lemon juice. This will mimic buttermilk nicely.

3. How do I keep the coating crispy?
Maintain a consistent oil temperature and be sure to drain the cooked tenders properly on a rack.

4. Can I freeze the tenders?
Yes, you can freeze cooked tenders. Just let them cool fully before storing them in an airtight container. Reheat in the oven when you’re ready.

5. What’s the best dipping sauce?
That really depends on your preference! Ranch, honey mustard, or BBQ sauce are all great choices.

Buttermilk Fried Chicken Tenders truly ignite a sense of comfort and joy that resonates with everyone at any gathering. With their irresistible crunch and juicy interior, they’re a favorite worth making. Embrace the simplicity of this recipe as you craft these tasty tenders at home. You’re sure to enjoy every satisfying bite!

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