Description
This recipe for Crispy Fried Chicken Tenders offers a deliciously crunchy and flavorful meal perfect for any occasion. Marinated in buttermilk for tenderness, then coated with a seasoned flour mixture and fried to golden perfection, these chicken tenders promise a juicy interior with a satisfying crisp exterior.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken tenders
- 2 cups buttermilk
Breading
- 1 ½ cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
Frying
- Oil for frying (enough for deep frying’)
Instructions
- Marinate the chicken: Place the chicken tenders in a bowl and pour over the buttermilk, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or preferably overnight to maximize tenderness and flavor.
- Prepare the flour mixture: In a separate bowl, thoroughly mix together the all-purpose flour, paprika, garlic powder, salt, and pepper until evenly combined, creating a flavorful coating.
- Coat the chicken: Remove each chicken tender from the buttermilk, allowing any excess liquid to drip off. Dredge each piece in the seasoned flour mixture, pressing gently so the coating adheres firmly.
- Heat the oil: Heat oil in a deep skillet or fryer to 350°F (175°C), which is the ideal temperature for achieving a crispy exterior without overcooking the chicken.
- Fry the tenders: Carefully place the coated chicken tenders into the hot oil in batches, frying each for 5–6 minutes, or until they are golden brown and cooked through inside.
- Drain and serve: Remove the fried tenders and drain them on paper towels to absorb excess oil. Serve hot with your favorite dipping sauces for a delicious meal.
Notes
- For even crispier tenders, double dredge by dipping the chicken back into the buttermilk and then flour mixture once more.
- Make sure the oil temperature stays steady at 350°F to prevent the chicken from becoming greasy or undercooked.
- Marinating overnight enhances the flavor and tenderness of the chicken significantly.
- Use a thermometer to ensure chicken reaches an internal temperature of 165°F for safe consumption.
