Easy Buttermilk Fried Chicken Tenders Recipe

 These chicken tenders, which are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection, are one of my most well-liked dishes.

Ingredients:

FOR THE MARINADE

1. 2 pounds chicken tenderloins
2. 1 cup buttermilk
3. 1½ teaspoons salt
4. ¼ teaspoon cayenne pepper
5. ¼ teaspoon garlic powder
6. ¼ teaspoon paprika

FOR THE BREADING

1. 1½ cups all purpose flour
2. 1½ teaspoons baking powder
3. 1 heaping teaspoon salt
4. ¾ teaspoon black pepper
5. ¾ teaspoon garlic powder
6. ¾ teaspoon paprika
7. 3 tablespoons buttermilk

FOR COOKING

1. 3-4 cups vegetable oil, for cooking

Instructions: 

Step:No:01

To marinate the chicken, place the chicken tenders and the rest marinade ingredients in a big sealable bag. Tightly close the bag and give the chicken a good massage to ensure that the buttermilk and spice are properly distributed. Refrigerate for a minimum of 4 hours and a maximum of 24 hours after placing in a bowl to prevent leaks.

Step:No:02

To prepare the breading, put the flour, baking powder, paprika, salt, and pepper in a big bowl. After whisking until thoroughly combined, add the buttermilk and use a fork to stir until the mixture becomes uniformly clumpy.

Step:No:03

To make cleanup easier, line a baking pan with aluminum foil. A few at a time, remove the chicken tenders from the marinade and toss them into the breading mixture. To ensure that the breading clumps stick to the meat, make sure to push the chicken firmly into it. (It's a messy task; take out the wet tenders from the bag with one hand and add the breading with the other.) Place the breaded tenders on the baking sheet that has been ready.

Step:No:04

To fry the chicken, place a second baking sheet next to the stove and cover it with a couple layers of paper towels. Fill a big saucepan with high sides with oil up to ¾ inch from the bottom. Heat to a shimmering 350° oil over medium-high heat. (The bread is done if a cube sizzles when dropped in.) With tongs, carefully add a few chicken tenders to the heated oil so as not to overcrowd the pan. Cook for a few minutes or until the bottom side is golden brown, then turn and continue cooking for a few more minutes or until the second side is likewise golden. Arrange the cooked tenders.on the baking sheet covered with paper towels to drain. The remaining tenders should be fried in batches, with the heat adjusted as needed to prevent the tenders from browning too quickly. Warm up the food.

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