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If you crave crunchy and juicy buttermilk fried chicken tenders, you’re in the right place. I’ll guide you through the simple steps to create tender, flavorful bites that anyone will love. With the perfect marinade and coating, you'll learn how to achieve that desirable crunch while keeping the insides moist. Let’s dive into this tasty recipe that'll have your family begging for more!
Why I Love This Recipe
- Flavorful Marinade: The buttermilk marinade infuses the chicken with incredible flavor and tenderness, making every bite juicy and satisfying.
- Crispy Coating: The combination of flour and cornstarch creates a perfectly crispy texture that contrasts beautifully with the tender chicken.
- Easy to Prepare: This recipe requires minimal prep time, and the marinating process can be done ahead, making it a great option for busy weeknights.
- Versatile Serving Options: These chicken tenders can be served as an appetizer, main dish, or even in a sandwich, making them perfect for any occasion.
Ingredients
Main Ingredients
- 1 lb chicken tenderloins
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
The main ingredients are key to making the chicken tender and flavorful. Chicken tenderloins are the star here. They are juicy and cook quickly. Buttermilk adds a rich taste and helps to tenderize the chicken. The spices, like garlic and paprika, bring depth and warmth.
Coating Ingredients
- 1 cup all-purpose flour
- ½ cup cornstarch
- Vegetable oil for frying
For the coating, we use flour and cornstarch. This mix helps create that crunchy layer we all love. The cornstarch makes the coating extra crispy. Vegetable oil is perfect for frying because it has a high smoke point. This means it won’t burn easily, giving you the best-fried chicken.
Suggested Dips
- Honey mustard
- Barbecue sauce
Dips make everything fun! Honey mustard adds a sweet and tangy twist. Barbecue sauce brings a smoky flavor that pairs well with fried chicken. You can try both dips for a tasty experience. Enjoy dipping the crunchy chicken tenders into these sauces.
Step-by-Step Instructions
Preparing the Marinade
To start, grab a large bowl. In it, combine 1 cup of buttermilk with the following seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Stir well to mix everything together. This mix adds flavor and helps tenderize the chicken. Next, take 1 pound of chicken tenderloins. Add them to the bowl, making sure they are fully covered by the buttermilk. Cover the bowl and put it in the fridge. Let it marinate for at least 1 hour, or even overnight. This time helps the chicken soak up all the tasty flavors.
Coating the Chicken
Now, let’s prepare the coating. In a separate bowl, whisk together:
- 1 cup all-purpose flour
- ½ cup cornstarch
This mix will give the chicken a crunchy texture. After mixing, take the chicken out of the fridge. Remove the tenderloins from the marinade, letting any excess liquid drip off. Dredge each piece of chicken in the flour-cornstarch mixture. Press lightly to help the coating stick. Shake off any extra flour before frying.
Frying Instructions
For frying, heat a large skillet or deep pan over medium-high heat. Pour in enough vegetable oil to cover the bottom by about 1 inch. Wait for the oil to get hot. You want it to reach about 350°F (175°C). To check if the oil is ready, drop a tiny bit of the coating in. If it sizzles, you’re good to go!
Carefully place the coated chicken tenders in the hot oil. Cook them in batches so they don’t overcrowd the pan. Fry for about 5-7 minutes on each side. You want them golden brown and crispy. Make sure the internal temperature hits 165°F (74°C). Once done, transfer the chicken to a paper towel-lined plate to drain any extra oil. Enjoy the crunchy and juicy goodness!
Tips & Tricks
Achieving the Perfect Crunch
To get that perfect crunch, marinate the chicken for at least one hour. This step is key. The buttermilk makes the chicken tender and infuses great flavor. For a deeper taste, try marinating overnight.
When dredging, use a light hand. First, coat the chicken in the flour-cornstarch mix. Press gently to help the coating stick. This technique gives you a better crunch when frying.
Oil Temperature Management
Knowing when the oil is ready is crucial. Use a thermometer to check the oil temperature. You want it around 350°F (175°C). If you don’t have a thermometer, drop a small piece of bread in the oil. If it bubbles and browns in about 60 seconds, the oil is ready.
To avoid soggy tenders, do not overcrowd the pan. Fry in small batches. This keeps the temperature steady and ensures a crisp finish.
Serving Suggestions
Pair your chicken tenders with classic sides. Mashed potatoes, coleslaw, or fries work great. They add balance to your meal.
For a pop of color, garnish with fresh parsley. A drizzle of honey mustard or barbecue sauce adds flavor and fun. Arrange everything nicely on a platter for a beautiful presentation.
Pro Tips
- Marinate Longer: For maximum flavor and tenderness, marinate the chicken tenders overnight in the buttermilk mixture.
- Temperature Check: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safety and juiciness.
- Keep Oil Hot: Maintain the oil temperature around 350°F (175°C) while frying to achieve a crispy coating without greasy chicken.
- Rest Before Serving: Let the fried chicken tenders rest on a paper towel-lined plate for a few minutes to allow excess oil to drain.
Variations
Flavor Variations
You can spice up your buttermilk fried chicken tenders in fun ways. For a kick, add cayenne pepper to the buttermilk. This gives your tenders a spicy zing. You can also mix in hot sauce for more flavor. If you prefer herbs, try adding fresh thyme or rosemary to your coating. These herbs add a fresh taste that brightens the dish.
Cooking Methods
Not everyone has a fryer, but you can still enjoy these tenders. An air fryer works great and gives you a crispy texture without deep frying. Just coat the chicken as usual, spray with oil, and cook at 400°F for about 10-12 minutes. Flip halfway through for even cooking.
If you want a healthier choice, try baking them. Preheat your oven to 425°F. Place the coated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, turning halfway. This method makes them crispy too, but with less oil.
Dietary Adjustments
If you need a gluten-free option, replace all-purpose flour with almond flour or a gluten-free mix. This change keeps the crunch while being safe for gluten-sensitive eaters. For a low-fat version, you can marinate the chicken without oil and use less flour. Baking or air frying will also help cut down on fat. Enjoy your chicken tenders, no matter your needs!
Storage Info
Short-term Storage
After you cook your buttermilk fried chicken tenders, let them cool first. Place the tenders in a container that seals well. I like glass or plastic containers with tight lids. These keep the chicken fresh longer. Store them in the fridge. They stay good for about three to four days.
Long-term Storage
If you want to save chicken tenders for later, you can freeze them. Make sure they are cool before freezing. Place them in a freezer bag or a container that seals tightly. Remove as much air as possible. This helps prevent freezer burn. To reheat, take them out of the freezer. Let them thaw in the fridge overnight. Then, warm them in the oven at 350°F (175°C) until hot. This keeps them crispy.
Shelf Life
In the fridge, cooked chicken tenders last about three to four days. If frozen, they can last up to three months. Check for signs of spoilage. If they smell sour or look discolored, it’s best to toss them. Always trust your senses to keep your meals safe.
FAQs
How long should I marinate buttermilk chicken tenders?
Marinate your chicken tenders for at least one hour. For best results, let them sit overnight. This time allows the buttermilk and spices to soak in, making the chicken tasty and juicy. The longer you marinate, the better the flavor.
Can I use other cuts of chicken?
Yes, you can use other cuts. Chicken breasts, thighs, or drumsticks work well. Just remember to adjust the cooking time. Thicker cuts need more time to cook through. Ensure the internal temperature reaches 165°F (74°C) for safety.
What can I serve with buttermilk fried chicken tenders?
These chicken tenders pair well with many sides. Here are some great options:
- Coleslaw: Adds crunch and creaminess.
- French fries: A classic combo everyone loves.
- Macaroni and cheese: Creamy and comforting.
- Honey mustard: A sweet and tangy dip.
- Barbecue sauce: Perfect for a smoky flavor.
Feel free to mix and match your sides to create a fun meal!
In this blog post, we explored how to make delicious buttermilk chicken tenders. We delved into the main ingredients, perfect coating, and suggested dips. We also followed step-by-step instructions, including marinating and frying techniques. I shared tips for the perfect crunch and variations for different tastes. Remember, with proper storage, you can enjoy these tenders later. Keep experimenting with flavors and cooking methods to find your favorite. You now have the tools to make tasty chicken tenders at home!
