Best 2 Buttermilk Fried Chicken Tenders Recipes

Buttermilk fried chicken tenders are a classic dish that can be enjoyed by people of all ages. They are crispy on the outside, juicy on the inside, and full of flavor. The secret to making the perfect buttermilk fried chicken tenders is in the marinade. Buttermilk is a fermented dairy product that contains lactic acid, which helps to break down the proteins in the chicken, making it more tender. The buttermilk also adds a tangy flavor to the chicken. Buttermilk fried chicken tenders can be served with a variety of sides, such as mashed potatoes, coleslaw, or green beans.

Here are our top 2 tried and tested recipes!

KIKI'S FAVORITE DEEP-FRIED BUTTERMILK CHICKEN TENDERS

Kiki's Favorite Deep-Fried Buttermilk Chicken Tenders image

Lightly crispy, very moist deep-fried chicken. Serve with dipping sauces like honey mustard, hot mustard, or sweet and sour sauce.

Provided by Lady Linda

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 2h13m

Yield 4

Number Of Ingredients 6

Ingredients

1 cup buttermilk
2 tablespoons seasoned salt, divided
16 chicken breast tenders
2 cups panko bread crumbs
freshly ground black pepper to taste
2 cups vegetable oil for frying, or as needed

Steps:

Mix buttermilk and 1 tablespoon seasoned salt together in a bowl. Stir in chicken tenders. Cover and refrigerate for at least 2 and up to 6 hours.
Preheat oven to 170 degrees F (75 degrees C). Line a baking sheet with paper towels; place a cooling rack on sheet and set in oven.
Mix remaining 1 tablespoon seasoned salt, panko bread crumbs, and pepper together in a large, flat bowl.
Remove tenders from marinade one at a time and shake to remove excess buttermilk. Roll pieces in panko mixture and place on a large platter.
Heat oil in a deep-fryer or large saucepan to 370 degrees F (190 degrees C). Fry chicken pieces 3 or 4 at a time in hot oil until browned and crispy, about 3 minutes. Transfer to cooling rack in oven to keep them warm as you fry.

Nutrition Facts : Calories 541.8 calories, Carbohydrate 42.9 g, Cholesterol 136.4 mg, Fat 20.4 g, Fiber 0.2 g, Protein 57.1 g, SaturatedFat 4.1 g, Sodium 1821.2 mg, Sugar 3 g

BUTTERMILK FRIED CHICKEN TENDERS RECIPE - (4.6/5)

Buttermilk Fried Chicken Tenders Recipe - (4.6/5) image

Provided by bberens22

Number Of Ingredients 16

Ingredients

MARINADE:
2 pounds chicken tenders
3 to 4 cups vegetable oil, for cooking
1 cup buttermilk
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
BREADING:
1 1/2 cups all purpose flour
1 heaping teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1 1/2 teaspoons baking powder
3 tablespoons buttermilk

Steps:

Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours. Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy. Line a baking sheet with aluminum foil. Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag and the other to toss in the breading.) Set breaded tenders on prepared baking sheet. Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. Serve hot.

Tips:

Use buttermilk. Buttermilk helps to tenderize chicken and gives it a delicious flavor. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
Marinate the chicken for at least 30 minutes. This will help the buttermilk to penetrate the chicken and make it even more juicy and flavorful.
Use a good breading. The breading is what gives fried chicken its crispy, golden-brown exterior. Use a breading that is made with a combination of flour, cornstarch, and spices.
Fry the chicken in hot oil. The oil should be at least 350 degrees Fahrenheit. This will help the chicken to cook evenly and prevent it from sticking to the pan.
Don't overcrowd the pan. If you overcrowd the pan, the chicken will not cook evenly. Fry the chicken in batches if necessary.

Conclusion:

Buttermilk fried chicken tenders are a delicious and easy-to-make meal. They are perfect for a weeknight dinner or a weekend party. Serve them with your favorite dipping sauce and enjoy!