Chicken tenders are dipped in buttermilk and a light coating of seasoned flour and breadcrumbs. They fry up quickly and go great with ranch or blue cheese dressing or ketchup.
- Place chicken tenders in a large bowl and add the the buttermilk. Set aside.
- In another large bowl, add the breadcrumbs, flour, salt, pepper, garlic powder, onion powder and paprika. Whisk to combine.
- Place a stock pot over medium high heat and add 2 inches of oil. Heat to 375 degrees F.
- Remove the tenders one at a time from the buttermilk and dredge in the breadcrumb/flour mixture.
- Fry 4 to 6 tenders at a time (do not crowd the pan) for 3 to 4 minutes per side. The tenders should be golden brown and cooked to an internal temperature of 165 degrees F.
- Remove the tenders to a cooling rack placed in a rimmed baking sheet. Season with a generous sprinkle of kosher salt.
- Serve immediately.
- An easy substitute for buttermilk is to add 1 tablespoon of vinegar to whole milk. Let sit 5 minutes and stir before using.
- The optimal temperature to fry chicken is 350 degrees F. Heat the oil to 375 degrees F before adding the first coated chicken tenders. The oil temperature will go down as soon as the chicken tenders are added.
- Drain the fried chicken tenders on a cooling rack placed in a rimmed baking sheet.
- The chicken tenders can be made ahead of time. Cool completely and store in an airtight container in the refrigerator up to 3 days. Reheat in a 400 degree F oven on a cooling rack placed in a rimmed baking sheet for 10 to 15 minutes.
- Category: appetizer or entree
- Method: deep fry
- Cuisine: American
- Serving Size: 4 tenders
- Calories: 316
- Sugar: 2.4 g
- Sodium: 642 mg
- Fat: 25.1 g
- Saturated Fat: 2.8 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15.4 g
- Fiber: 1 g
- Protein: 7.8 g
- Cholesterol: 16 mg
Keywords: fried chicken tenders, buttermilk fried chicken recipe