Crispy Chicken Tenders
These homemade chicken tenders feature a crunchy breading and a flavorful buttermilk marinade, delivering comfort food nostalgia right to your table.
Ingredients
For the Marinade
- 2 lbs Chicken Tenders Trim off any tendons for tenderness.
- 2 cups Buttermilk Can substitute with regular milk and vinegar.
- 2 tsp Salt Essential for seasoning.
- 1 tsp Ground Black Pepper Adds depth to the marinade.
- 1 tsp Onion Powder For mild sweetness.
- ½ tsp Garlic Powder For a subtle kick.
- ½ tsp Paprika For color and a hint of smokiness.
For the Breading
- 2 ¼ cups All-Purpose Flour Creates the crunchy coating.
- ¾ cup Cornstarch Essential for achieving crispiness.
- 1 ½ tsp Salt For seasoning the breading.
- ½ tsp Ground Black Pepper Adds flavor to the breading.
- 1 tsp Onion Powder Additional flavor in the coating.
- 1 tsp Garlic Powder Another flavor layer in the coating.
- ½ tsp Paprika Enhances color contrast.
For Frying
- 5-6 cups Vegetable Oil Can use canola or peanut oil.
Instructions
Preparation
- Trim the chicken tenders, removing any visible tendons.
- In a large mixing bowl, combine the buttermilk, salt, black pepper, onion powder, garlic powder, and paprika.
- Add the chicken tenders and mix well to ensure they are fully coated. Cover the bowl and let marinate in the fridge for at least 30 minutes.
Breading
- In a separate bowl, whisk together the flour, cornstarch, salt, black pepper, onion powder, garlic powder, and paprika.
- Spread the breading mixture on a plate.
Cooking
- Preheat the oil in a deep fryer or heavy pot to 350°F (175°C).
- Dredge each marinated chicken tender in the breading mixture. Press gently to ensure coating adheres.
- Fry the chicken tenders in batches for 5 to 7 minutes, until golden brown and crispy.
- Use a thermometer to ensure internal temperature reaches 165°F (75°C).
- Transfer cooked chicken to a wire rack or paper towel-lined plate to drain excess oil.
Notes
For variations, consider adding cayenne pepper to the breading for heat, mixing dried herbs for flavor, or incorporating parmesan for a cheesy twist.