When it comes to fried chicken, there’s something magical about that first bite—crunchy, golden perfection giving way to juicy, tender meat inside. My mom always said fried chicken tenders should be as irresistible as the smell of freshly popped popcorn at the movies. And she was right. These crispy little wonders bring a sense of nostalgia for family picnics and summer fairs, with a touch of modern flair that makes them a must-try—and oh, don’t forget the dipping sauce!
Steps
- Marinate the chicken by placing the tenders in a large resealable bag with buttermilk, paprika, garlic powder, cayenne pepper, and salt. Seal the bag and massage it to ensure the chicken is well coated with the marinade. Place the bag in a bowl to prevent leaks and refrigerate for at least 4 hours, or up to 24 hours.
- Prepare the breading by mixing flour, baking powder, salt, pepper, garlic powder, and paprika in a large bowl. Whisk these ingredients together, then add buttermilk and stir with a fork until the mixture becomes clumpy.
- Remove the chicken from the marinade in small batches and press them into the breading mixture, ensuring the coating sticks to the chicken. Use one hand for the wet chicken and the other for the breading to minimize mess, then place the coated tenders on a foil-lined baking sheet.
- To fry the chicken, pour oil into a large pot to a depth of about 3/4-inch and heat over medium-high heat until shimmering. Use tongs to place the breaded chicken tenders in the oil, being careful not to overcrowd the pot. Cook each side until golden brown, then transfer to a paper towel-lined baking sheet to drain excess oil.
- Continue frying the rest of the chicken in batches, adjusting the heat as needed to prevent over-browning. Serve the fried chicken tenders hot, optionally with a honey mustard sauce for dipping.
Ingredients
- 2 pounds of chicken tenderloins
- 1 cup of buttermilk
- 1½ teaspoons of salt
- ¼ teaspoon of cayenne pepper
- ¼ teaspoon of garlic powder
- ¼ teaspoon of paprika
- 1½ cups of all-purpose flour
- 1½ teaspoons of baking powder
- 1 heaping teaspoon of salt
- ¾ teaspoon of black pepper
- ¾ teaspoon of garlic powder
- ¾ teaspoon of paprika
- 3 tablespoons of buttermilk
- 3-4 cups of vegetable oil
Nutritional Values
Calories: 3700 | Fat: 204g | Saturated fat: 4g | Carbohydrates: 300g | Sugar: 20g | Fiber: 16g | Protein: 164g | Sodium: 7464mg | Cholesterol: 384mg
FAQ
- How long should I marinate the chicken tenders?
- You should marinate the chicken tenders in the seasoned buttermilk for at least 4 hours, but you can leave them for up to 24 hours for more flavor.
- What is the best way to ensure the breading sticks to the chicken tenders?
- After removing the chicken from the marinade, press it firmly into the breading mixture to help the clumps adhere well to the meat.
- How can I tell if the oil is hot enough for frying the chicken tenders?
- The oil is ready when it reaches approximately 350°F. A simple test is to drop a cube of bread into the oil; if it sizzles, the oil is hot enough.
- Can I freeze the chicken tenders after cooking, and what is the best way to reheat them?
- Yes, you can freeze the cooked chicken tenders for up to 3 months. To reheat, place them on a wire rack over a baking sheet and warm in a 350°F oven until heated through and crispy, turning them halfway through.
- How do I avoid the chicken tenders browning too quickly when frying?
- If you notice the tenders browning too fast, reduce the heat slightly to ensure they cook evenly without burning.
Tips
- Marinate Thoroughly: For the best flavor, let the chicken marinate in the seasoned buttermilk for at least 4 hours, or even better, up to 24 hours. This allows the flavors to penetrate deeply into the meat and tenderizes it.
- Firmly Press the Breading: When coating the chicken tenders, press them firmly into the breading mixture to ensure the clumps adhere well. This helps achieve a crispy and crunchy texture.
- Monitor Oil Temperature: Keep an eye on the oil temperature as you fry. It should be around 350°F. If the tenders are browning too quickly, lower the heat to prevent them from burning and ensure they cook evenly.
- Freezer-Friendly Option: You can freeze cooked chicken tenders for up to 3 months. To reheat, place them on a wire rack over a baking sheet and bake in a 350°F oven until crispy, flipping halfway through.
Equipment
- Large Sealable Bags – For marinating the chicken.
- High-Sided Pot – For frying the chicken tenders.
- Tongs – For safely placing and removing chicken tenders from the hot oil.
- Wire Rack – Useful if you plan to freeze and reheat the chicken tenders, as it helps keep them crispy.
