Perfectly crispy on the outside, juicy on the inside, these fried chicken tenders are a game-changer for weeknight dinners or your next gathering. Let’s dive into making these irresistible bites that everyone will love.
Why This Recipe Works
- The buttermilk marinade ensures the chicken is tender and flavorful.
- A double coating of flour and spices guarantees that extra crunch.
- Frying at the right temperature means no greasy, just crispy perfection.
Ingredients
- 1 lb chicken tenders
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- Vegetable oil for frying
Equipment Needed
- Deep fryer or large heavy-bottomed pot
- Meat thermometer
- Wire rack
- Paper towels
Instructions
Marinate the Chicken
Start by soaking the chicken tenders in buttermilk for at least 4 hours, or overnight for best results. This step is crucial for tender, juicy chicken. Tip: Adding a dash of hot sauce to the buttermilk can give the chicken an extra kick.
Prepare the Coating
In a large bowl, mix together the flour, salt, pepper, paprika, and garlic powder. This blend will give your chicken that signature golden crust and loads of flavor.
Coat the Chicken
Remove the chicken from the buttermilk, letting excess drip off, then dredge each piece in the flour mixture. For extra crunch, dip the chicken back into the buttermilk and then into the flour again. Tip: Let the coated chicken rest for 10 minutes before frying to help the coating adhere better.
Fry to Perfection
Heat oil in your fryer or pot to 350°F. Fry the chicken in batches to avoid overcrowding, about 4-5 minutes per side, until golden brown and the internal temperature reaches 165°F. Tip: Use a wire rack over a baking sheet to drain the chicken, keeping it crispy.
Serve and Enjoy
Let the chicken tenders rest for a few minutes before serving. They’re perfect with your favorite dipping sauce or atop a fresh salad.
Tips and Tricks
For those looking to elevate their fried chicken game, consider brining the chicken before marinating for even more flavor and juiciness. Experimenting with the spice mix can also yield exciting results—try adding cayenne for heat or smoked paprika for depth. Always ensure your oil is at the correct temperature before adding chicken to prevent greasiness. Lastly, maintaining a clean fryer or pot between batches ensures each tender comes out perfectly golden.
Recipe Variations
- Gluten-Free: Substitute the all-purpose flour with a gluten-free blend.
- Spicy: Add cayenne pepper or chili powder to the flour mixture.
- Herb-Infused: Mix dried herbs like thyme or oregano into the flour for an aromatic twist.
- Oven-Baked: For a healthier version, bake the coated tenders at 400°F for 20 minutes, flipping halfway.
Frequently Asked Questions
Can I use chicken breasts instead of tenders?
Absolutely! Just cut the breasts into strips to mimic the size of tenders. Adjust cooking time as needed since thickness may vary.
How do I know when the oil is ready?
The oil should shimmer and reach 350°F on a thermometer. If you don’t have a thermometer, a small piece of bread should brown in about 60 seconds.
Can I make these ahead of time?
Yes, you can keep them warm in a 200°F oven for up to 30 minutes. For longer storage, reheat in the oven to maintain crispiness.
Summary
These crispy fried chicken tenders are a foolproof way to bring comfort food to your table. With a few tips and tricks, you can achieve restaurant-quality results at home.
