Description
Golden brown and irresistibly crispy fried chicken tenders, seasoned and fried to perfection for a satisfying crunch with every bite.
Ingredients
Units
Scale
- 2 lbs chicken tenders or boneless skinless chicken breasts cut into strips
- 2 cups buttermilk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 cups all-purpose flour
- 1 tsp baking powder
- Vegetable oil, for deep frying
Instructions
- In a bowl, mix buttermilk, salt, pepper, paprika, garlic powder, and onion powder.
- Add chicken tenders and marinate in the mixture for at least 1 hour or overnight.
- Combine flour and baking powder in a separate shallow dish.
- Heat vegetable oil in a deep fryer or heavy skillet to 350°F (175°C).
- Remove chicken from marinade, let excess drip off, then dredge in flour mixture, pressing to coat evenly.
- Fry chicken in batches for 6–8 minutes or until golden brown and internal temperature reaches 165°F (74°C).
- Transfer to a paper towel-lined plate to drain excess oil. Serve warm.
Notes
- Double dredge for extra crispy coating.
- Do not overcrowd the pan to maintain oil temperature.
- Great served with fries, coleslaw, and dipping sauces like honey mustard or ranch.
Nutrition
- Serving Size: 3 tenders
- Calories: 430
- Sugar: 2g
- Sodium: 670mg
- Fat: 23g
- Saturated Fat: 4.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 80mg