Introduction
Buttermilk Chicken Tenders are a delicious and comforting dish that everyone will love, perfect for family dinners or game day snacking. These tender, juicy chicken strips are marinated in tangy buttermilk, which not only enhances the flavor but also ensures a moist texture. Coated in a crispy, seasoned breadcrumb mixture, they are baked or fried to golden perfection. Serve them with your favorite dipping sauce for a satisfying meal that’s easy to make at home.
Why It’s Great
This recipe for buttermilk chicken tenders shines due to its simple yet effective combination of ingredients. The buttermilk marinade tenderizes the chicken, allowing it to remain juicy during cooking. The crunchy exterior adds a delightful texture, while the flavors from the spices elevate the overall taste. Additionally, these tenders are versatile and can be enjoyed as an appetizer, a main course, or even in a sandwich, making them a hit for both kids and adults alike.
Recipe
Ingredients
- 1 lb. boneless, skinless chicken breasts, cut into strips
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup breadcrumbs (Panko for extra crunch)
- Vegetable oil for frying (if frying)
Directions
- Marinate the Chicken: In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken strips, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum tenderness.
- Prepare the Coating: In a shallow dish, place the flour. In another shallow dish, add the breadcrumbs. This will be your breading station.
- Coat the Chicken: Remove the marinated chicken strips from the refrigerator. Dredge each strip in the flour, shaking off any excess. Next, dip it back into the buttermilk and finally coat with breadcrumbs, pressing gently to adhere.
- Cook the Chicken:
- For Frying: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken tenders in batches for about 3-4 minutes per side, or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
- For Baking: Preheat your oven to 400°F (200°C). Place the coated chicken tenders on a baking sheet lined with parchment paper. Lightly spray them with cooking oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.
- Serve: Enjoy the buttermilk chicken tenders hot with your favorite dipping sauce, such as honey mustard or ranch.
Storing and Preserving
Leftover buttermilk chicken tenders can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven preheated to 375°F (190°C) for about 10-15 minutes until warmed through and crispy. For longer storage, you can freeze the cooked tenders in a freezer-safe container for up to 3 months. Reheat directly from frozen in the oven.
Common Mistakes and Troubleshooting
- Dry Chicken: Marinating for too little time can lead to dryness; aim for at least 2 hours or overnight for the best results.
- Soggy Coating: Ensure the oil is hot enough before frying; if the oil isn’t hot enough, the coating can become soggy.
- Uneven Cooking: Fry in batches to prevent overcrowding in the pan, which can lead to uneven cooking.
- Flavors Too Mild: Adjust the spices in the buttermilk marinade to enhance the flavor; consider adding cayenne pepper for a kick.
- Coating Falling Off: Press the breadcrumbs firmly onto the chicken to ensure they stick well during cooking.
FAQs
- Can I use frozen chicken?
Yes, but be sure to thaw the chicken completely before marinating for the best texture. - What can I substitute for buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for about 5 minutes. - Can I bake these chicken tenders instead of frying?
Yes, baking is a healthier option; just ensure to spray them with cooking oil for crispiness. - How do I know when the chicken is done?
The internal temperature should reach 165°F (75°C); a meat thermometer is the best way to check. - Can I add different spices to the marinade?
Absolutely! Feel free to experiment with your favorite spices, such as Italian seasoning or cumin, for different flavor profiles.
Conclusion
Buttermilk Chicken Tenders are a delightful, crispy treat that brings comfort to any meal. With their tender, juicy chicken and crunchy coating, they are perfect for dipping and sharing. This recipe is not only easy to prepare but also versatile, making it a great addition to your family’s dinner rotation. Enjoy these delicious tenders with your favorite sauces and sides for a satisfying and enjoyable meal!
