Description
These Crispy Fried Chicken Tenders are golden, crunchy, and irresistibly delicious! Marinated in buttermilk and coated in a seasoned flour mixture, these tenders are perfect as an appetizer, snack, or main dish. Serve them with your favorite dipping sauces and watch them disappear!
Ingredients
Scale
For the Chicken:
- 500 g (1 lb) chicken tenders or boneless chicken breasts, cut into strips
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
- 1 teaspoon hot sauce (optional)
For the Breading:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch (for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
For Frying:
- Oil for frying (vegetable, canola, or peanut oil)
For Serving:
- Dipping sauces (e.g., ranch, honey mustard, BBQ sauce)
- Lemon wedges (optional)
Instructions
🍗 Marinate the Chicken:
- Prepare the Marinade:
- In a large bowl, combine the buttermilk and hot sauce.
- Add the chicken strips and toss to coat evenly.
- Cover and refrigerate for 30 minutes to 2 hours (for extra tenderness).
🍞 Prepare the Breading:
-
Mix the Dry Ingredients:
- In a large bowl or shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper.
-
Coat the Chicken:
- Remove chicken from the marinade, allowing excess buttermilk to drip off.
- Dredge the chicken strips in the flour mixture, pressing lightly to ensure an even coating.
- For extra crispy tenders, repeat the dredging process by dipping the chicken back into the buttermilk and again into the flour mixture.
🔥 Fry the Chicken:
-
Heat the Oil:
- Pour oil into a large, deep skillet or pot until it reaches about 2-3 inches deep.
- Heat oil to 175°C (350°F). Use a thermometer to maintain the temperature.
-
Fry in Batches:
- Carefully add chicken tenders to the hot oil, 3-4 pieces at a time to avoid overcrowding.
- Fry for 4-5 minutes, turning occasionally until golden brown and cooked through (75°C / 165°F internal temperature).
-
Drain Excess Oil:
- Remove chicken with a slotted spoon and transfer to a plate lined with paper towels.
- Lightly sprinkle with salt while hot.
🍽️ Serve:
-
Presentation:
- Serve the chicken tenders hot with your choice of dipping sauces.
- Garnish with lemon wedges if desired.
-
Accompaniments:
- Pair with fries, coleslaw, or a fresh salad for a complete meal.
Notes
- Make It Spicy: Increase the cayenne pepper or add chili powder to the flour mixture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating Tip: Reheat in an oven or air fryer to maintain crispiness.