Ready to whip up some crispy, juicy chicken tenders that’ll have everyone begging for seconds? Right off the bat, let me tell you, this recipe is a game-changer. It’s simple, delicious, and perfect for any night of the week.
Why This Recipe Works
- The buttermilk marinade ensures the chicken is tender and flavorful.
- A perfect blend of spices gives these tenders a mouthwatering taste.
- Pan frying creates a crispy exterior while keeping the inside juicy.
- It’s a versatile recipe that can be customized to suit any taste.
- Quick and easy, making it perfect for busy weeknights.
Ingredients
- 1 lb chicken tenders
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable oil
Equipment Needed
- Large mixing bowl
- Shallow dish
- Large skillet
- Tongs
- Paper towels
Instructions
Marinate the Chicken
Start by placing the chicken tenders in a large mixing bowl. Pour the buttermilk over the chicken, ensuring each piece is fully submerged. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or overnight for best results. This step is crucial for tender, flavorful chicken.
Prepare the Coating
In a shallow dish, combine the flour, garlic powder, paprika, salt, and black pepper. Mix well to ensure the spices are evenly distributed throughout the flour. This blend will give your chicken tenders that irresistible flavor and crispiness.
Coat the Chicken
Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each tender in the flour mixture, pressing gently to adhere the coating. Shake off any excess flour for an even fry. This step ensures a crispy, golden exterior.
Heat the Oil
Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F. To test if the oil is ready, sprinkle a bit of flour into the pan; if it sizzles, you’re good to go. Proper oil temperature is key to achieving that perfect crisp without burning.
Fry the Chicken
Carefully place the coated chicken tenders in the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and cooked through. Use tongs to transfer the tenders to a plate lined with paper towels to drain any excess oil. Serve hot and enjoy!
Tips and Tricks
For an extra crispy coating, double dip the chicken tenders in the buttermilk and flour mixture. Always let your oil come back to temperature between batches to ensure even cooking. If you’re watching your oil intake, these tenders can also be baked at 400°F for 20 minutes, flipping halfway through. For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free blend. Lastly, let the chicken rest for a few minutes after frying to lock in the juices.
Recipe Variations
- Spicy Version: Add cayenne pepper or hot sauce to the buttermilk marinade for a kick.
- Herb Crusted: Mix in dried herbs like thyme or rosemary into the flour mixture.
- Cheesy Delight: Sprinkle grated parmesan cheese into the flour for a cheesy twist.
- Asian Inspired: Substitute the spices with ginger and five-spice powder, and serve with sweet chili sauce.
- BBQ Style: Coat the fried tenders in your favorite BBQ sauce for a sticky, sweet finish.
Frequently Asked Questions
Can I use chicken breasts instead of tenders?
Absolutely! Just cut the breasts into strips about 1-inch thick to ensure even cooking. The cooking time might vary slightly, so keep an eye on them to prevent overcooking.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer; the internal temperature should reach 165°F. If you don’t have one, cut into the thickest part of a tender. The meat should be white throughout, with no pink.
Can I make these ahead of time?
Yes, you can marinate the chicken overnight for extra flavor. However, for the best texture, fry them just before serving. If you must reheat, do so in the oven to maintain crispiness.
Summary
This pan-fried chicken tenders recipe is a surefire way to delight your family with minimal effort. Crispy on the outside, tender on the inside, and packed with flavor, it’s a versatile dish that’s perfect for any occasion.
