Buttermilk Fried Chicken Tenders (Printable)

Juicy chicken strips marinated in buttermilk, seasoned, and fried crisp for a golden finish.

# Ingredient List:

→ Chicken

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

→ Marinade

02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon 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 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, for deep frying

# Directions:

01 - Whisk buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper in a large bowl. Add chicken strips, turning to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight.
02 - In a shallow dish, mix together flour, salt, black pepper, paprika, garlic powder, onion powder, and baking powder evenly.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in seasoned flour, pressing firmly to adhere. Arrange coated chicken on a plate.
04 - Add vegetable oil to a large, deep skillet or Dutch oven to a depth of 2 inches and heat to 350°F (175°C).
05 - Fry chicken tenders in batches without overcrowding, cooking 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
06 - Transfer cooked chicken to a wire rack or paper towels to drain excess oil. Serve immediately while hot.

# Expert Tips:

01 -
  • The buttermilk keeps the chicken so juicy you'd swear you deep-fried it at a proper restaurant.
  • It comes together with stuff you probably have on hand, and the actual frying takes barely fifteen minutes.
  • Crispy outside, tender inside—the textural contrast that makes people actually ask for the recipe.
02 -
  • Oil temperature is everything—it's the difference between crispy chicken and a greasy sponge that makes you regret your life choices.
  • Don't crowd the pan; the temperature drops when you add cold chicken, and crowding steams instead of fries.
  • The double dip (buttermilk, flour, buttermilk, flour again) genuinely works if you want restaurant-level crunch.
03 -
  • Keep your oil at 350°F consistently; even five degrees makes a difference in how they fry.
  • The double-dip method is worth the extra step if you want maximum crunch and don't mind the slightly thicker coating.
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