Introduction
Buttermilk Chicken Tenders are a classic comfort food that brings together the perfect blend of crispiness and juiciness in every bite. These tenders, soaked in tangy buttermilk and seasoned to perfection, are an all-time favorite for both kids and adults. Whether you’re hosting a casual gathering or simply craving a satisfying snack, these chicken tenders are sure to hit the spot. With a few simple steps, you can create a dish that’s not only delicious but also easy to prepare.
Why It’s Great
Buttermilk Chicken Tenders stand out for their tender, juicy interior and irresistibly crispy coating. The buttermilk marinade not only infuses the chicken with a subtle tanginess but also helps to tenderize the meat, making it incredibly moist. This recipe is versatile and can be paired with various dips and sides, making it a hit for any occasion. Plus, it’s a great way to enjoy a homemade version of a fast-food favorite, with healthier and fresher ingredients.
Recipe: Buttermilk Chicken Tenders
Ingredients
- 1 lb boneless, skinless chicken tenders
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cayenne pepper (optional, for extra spice)
- Vegetable oil for frying
Directions
- Marinate the Chicken:
- In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
- Add the chicken tenders to the mixture, ensuring they are fully coated.
- Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
- Prepare the Coating:
- In a separate bowl, whisk together the flour, baking powder, and cayenne pepper.
- Remove the chicken tenders from the buttermilk marinade, allowing any excess to drip off, and dredge them in the flour mixture until fully coated.
- For an extra crispy coating, dip the chicken back into the buttermilk, then into the flour mixture once more.
- Fry the Chicken:
- Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat.
- Once the oil reaches 350°F (175°C), carefully add the coated chicken tenders in batches, making sure not to overcrowd the pan.
- Fry the tenders for 5-7 minutes, turning occasionally, until golden brown and cooked through.
- Remove the tenders from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve:
- Serve the buttermilk chicken tenders hot, with your favorite dipping sauces like ranch, honey mustard, or barbecue sauce.
Storing and Preserving
To store leftover buttermilk chicken tenders, allow them to cool completely before placing them in an airtight container. They can be stored in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10 minutes, or until heated through and crispy. For longer storage, freeze the tenders on a baking sheet, then transfer them to a freezer-safe bag. They can be frozen for up to 2 months.
Common Mistakes and Troubleshooting
- Overcrowding the Pan: This can cause the oil temperature to drop, resulting in greasy tenders. Fry in batches to maintain the right temperature.
- Not Marinating Long Enough: The buttermilk marinade is essential for tender and flavorful chicken. Marinate for at least an hour, but overnight is best.
- Uneven Coating: Make sure the chicken is fully coated in the flour mixture for a crispy and even crust. Double coating can help achieve this.
FAQs
- Can I bake these instead of frying?
Yes, you can bake them at 400°F (200°C) for 20-25 minutes, turning halfway through, but they won’t be as crispy as the fried version. - What can I use if I don’t have buttermilk?
You can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using. - Can I use chicken breasts instead of tenders?
Absolutely! Just cut the chicken breasts into strips, and follow the recipe as directed. - How do I know when the oil is ready for frying?
Use a thermometer to ensure the oil is at 350°F (175°C), or drop a small piece of batter into the oil—it should sizzle and float. - Why are my tenders not crispy?
Ensure the oil is hot enough, and don’t skip the double coating process for extra crispiness.
Conclusion
Buttermilk Chicken Tenders are a delightful and easy-to-make dish that will impress your family and friends. With their crispy exterior and juicy interior, these tenders are perfect for any occasion, whether it’s a quick weeknight meal or a weekend snack. By following these tips and tricks, you’ll create chicken tenders that are sure to become a household favorite. Enjoy!
