Description
Golden, crunchy chicken tenders with a juicy center, marinated in buttermilk and coated in a well-seasoned flour mixture for a homemade version of a fast food favorite.
Ingredients
Units
Scale
- 680 grams chicken tenderloins (1 1/2 pounds)
- 2 cups buttermilk
- 1 large egg
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 3 to 4 cups vegetable oil, for frying
Instructions
- Heat about 2 inches of vegetable oil in a large skillet or Dutch oven to 175°C (350°F). Place a wire rack over a baking sheet nearby.
- In a large bowl, whisk together the buttermilk, egg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the chicken tenderloins and coat well.
- In a separate bowl, mix the flour, cornstarch, garlic powder, onion powder, paprika, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper.
- Remove each piece of chicken from the buttermilk mixture, let the excess drip off, then dredge thoroughly in the flour mixture. Press the coating onto the chicken and let the coated pieces rest for 10 minutes.
- Fry the chicken in batches for 3 to 4 minutes per side, until golden brown and cooked through to an internal temperature of 74°C (165°F).
- Transfer the cooked tenders to the wire rack and lightly season with a pinch of salt if needed.
- Serve warm with your favorite dipping sauce.
Notes
- Marinate the chicken for at least 30 minutes for the best flavor and tenderness.
- Do not overcrowd the pan, or the coating may turn greasy instead of crisp.
- Letting the coated chicken rest before frying helps the crust stick better.
- Reheat leftovers in the oven or air fryer for the crispiest texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 135 mg