Description
Crispy, flavorful homemade chicken tenders made with a seasoned flour coating and buttermilk marinade, fried to golden perfection. Perfect for a quick weeknight dinner or a satisfying snack.
Ingredients
Scale
Chicken
- 1 lb chicken tenderloins
Breading
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Wet Mixture
- 3/4 cup buttermilk
- 1 large egg
- 2 tsp hot sauce
Other
- Oil for frying (about 3 inches deep)
Instructions
- Prepare Breading and Marinade: In one bowl, mix together the flour, baking powder, kosher salt, black pepper, and garlic powder. In a separate bowl, whisk the buttermilk, egg, and hot sauce until fully combined.
- Heat Oil: Pour about 3 inches of oil into a heavy-bottom skillet and heat it to approximately 325°F, suitable for frying.
- Coat Chicken: Dredge each chicken tenderloin first in the flour mixture, then dip it into the buttermilk mixture. Return it to the flour mixture for a second coating to ensure a crispy crust.
- Fry Chicken Tenders: Carefully fry the chicken tenders in batches for about 3-5 minutes on each side, or until they turn golden brown and reach a safe internal temperature of 165°F.
- Drain and Serve: Remove the fried tenders and place them on a wire rack to drain excess oil before serving.
Notes
- Maintain oil temperature around 325°F to ensure crispy and evenly cooked tenders.
- Do not overcrowd the skillet while frying to prevent lowering the oil temperature.
- Use a wire rack to drain instead of paper towels to keep the coating crispy.
- Adjust hot sauce amount to your preferred spice level.
- Check internal temperature with a meat thermometer for food safety.
