Buttermilk-marinated chicken tenders with a golden, seasoned crust. Juicy inside, crispy outside—perfect comfort food.
# What's Needed:
→ Chicken & Marinade
01 - 1.1 lbs chicken tenders
02 - 1 cup buttermilk
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
→ Coating
07 - 1 1/2 cups all-purpose flour
08 - 1 1/2 tsp paprika
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1/2 tsp cayenne pepper
12 - 1 tsp baking powder
→ Frying
13 - 2 cups vegetable oil
# How To Make It:
01 - Whisk buttermilk, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, and onion powder in a large bowl until fully combined. Add chicken tenders and toss thoroughly to coat each piece. Cover bowl and refrigerate for minimum 1 hour, preferably overnight for maximum flavor penetration.
02 - Combine flour, paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, cayenne pepper, and baking powder in a shallow dish. Whisk thoroughly to distribute spices evenly throughout the flour mixture.
03 - Pour vegetable oil into deep skillet or Dutch oven. Heat over medium-high heat until temperature reaches 350°F. Use cooking thermometer to verify oil temperature for optimal frying results.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Press each tender into flour mixture, turning to coat completely and pressing firmly to ensure coating adheres thoroughly. Shake off excess flour.
05 - Carefully place coated tenders in hot oil, working in batches to avoid overcrowding. Fry 4 to 5 minutes per side until deep golden brown and internal temperature reaches 165°F. Do not disturb chicken during first 2 minutes to prevent coating from separating.
06 - Transfer fried tenders to paper towel-lined plate to absorb excess oil. Let rest for 2 minutes before serving to allow juices to redistribute and coating to set.
