Oh my goodness, let me tell you about my buttermilk chicken tenders recipe! These tenders are just the definition of crispy and flavorful—perfect for family dinners or casual gatherings. I mean, who doesn’t love a plate full of golden-brown chicken strips? When you soak the chicken in buttermilk, it becomes incredibly tender and juicy, and that’s the secret to the amazing flavor that everyone will rave about. Trust me, once you try these, they’ll become your go-to dish for any occasion. They’re quick to whip up, and you’ll have everyone asking for seconds!
Ingredients
Gathering your ingredients is super important for making these delicious buttermilk chicken tenders. Here’s what you’ll need:
- 1 pound chicken breast, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Vegetable oil for frying
Make sure your chicken breast is fresh, and don’t skimp on the buttermilk—it’s the key to that tender texture! The spices bring it all to life, so use good quality ones if you can. Ready to get cooking? Let’s do this!
How to Prepare buttermilk chicken tenders recipe
Alright, let’s dive into the magic of making these crispy buttermilk chicken tenders! Follow these steps, and you’ll have everyone at your table begging for more. Trust me, it’s easier than you think!
Marinating the Chicken
The first step is marinating the chicken. This is so important! You want to soak those chicken strips in buttermilk for at least 1 hour, but if you can let them marinate longer, do it! The buttermilk not only tenderizes the meat but also infuses it with a delightful flavor. Just pop the chicken into a bowl or a zip-top bag, pour in the buttermilk, and make sure every piece is coated. Then, let it hang out in the fridge while you prep the rest!
Preparing the Coating
Now, while the chicken is soaking, let’s get that coating ready! In a large bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. Give it a good whisk to ensure everything is mixed well. This blend of spices is where the magic happens, adding that extra zing to your chicken tenders. Once it’s all combined, set it aside, and get ready to dredge those beauties!
Frying the Chicken
Time to fry! Heat about 1/2 inch of vegetable oil in a frying pan over medium heat. You’ll want the oil hot enough that when you drop a little bit of the flour mixture in, it sizzles right away. Once your oil is ready, take each chicken strip out of the buttermilk, letting the excess drip off, and dredge it in the flour mixture, coating it well. Then, carefully place the strips in the hot oil. Fry them for about 5-7 minutes on each side until they’re golden brown and delicious. Oh wow, that smell is going to be heavenly!
Draining and Serving
Once the chicken is perfectly crispy, it’s time to drain them! Use a slotted spoon to transfer the cooked tenders to a plate lined with paper towels. This will help absorb any extra oil and keep them crispy. Now, serve these bad boys hot with your favorite dipping sauce—honey mustard, ranch, or barbecue sauce are all fantastic choices! You’ll be the star of the show with these tenders on the table!
Tips for Success
Alright, let’s talk about how to take your buttermilk chicken tenders to the next level! I’ve got some pro tips that will have you cooking like a champ.
- Double Dipping: For an extra crunchy coating, try double dipping! After marinating the chicken, coat it in the flour mixture, dip it back into the buttermilk, and then coat it in the flour mixture again. This creates a thicker, crunchier crust that’s simply irresistible!
- Oil Temperature: Make sure your oil is hot enough before frying. If it’s not sizzling when you add the chicken, the tenders will absorb too much oil and become greasy. Aim for about 350°F (175°C) for perfectly fried tenders!
- Resting Time: After frying, let the chicken rest on paper towels for a few minutes. This helps them stay crispy and allows any excess oil to drain off. Plus, it gives you just enough time to set up your dipping sauces!
- Serve Fresh: These tenders are best served hot and fresh. If you have leftovers (which is rare!), reheat them in an oven to maintain their crispiness instead of using a microwave.
- Dipping Sauce Choices: Get creative with your dipping sauces! Besides classic ranch or honey mustard, try spicy buffalo sauce, creamy avocado dip, or even a sweet chili sauce for a fun twist. The options are endless!
With these tips, you’ll be well on your way to making the most amazing buttermilk chicken tenders ever. I can’t wait for you to try them!
Nutritional Information
Let’s talk nutrition! Here’s an estimated breakdown for my buttermilk chicken tenders recipe, so you know exactly what you’re getting into:
- Serving Size: 4 pieces
- Calories: 350
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 1g
- Protein: 20g
- Sodium: 500mg
- Cholesterol: 70mg
Keep in mind, these values are estimates and can vary based on factors like the specific brands of ingredients you use or how much oil you absorb during frying. But it gives you a good idea of the deliciousness you’re indulging in! Enjoy those crispy tenders with confidence!
FAQ Section
Got questions about my buttermilk chicken tenders recipe? No worries, I’ve got you covered! Here are some common queries I hear, along with my answers to help you out:
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will give you even more flavor and tenderness. Just make sure to cut them into similar-sized strips for even cooking.
What if I don’t have buttermilk?
No problem! You can easily make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and voila! You’ve got buttermilk!
How do I store leftovers?
If you have any leftovers (which is rare!), place them in an airtight container and store them in the fridge for up to 3 days. Just remember, they’re best enjoyed fresh and crispy!
Can I make these chicken tenders gluten-free?
Yes! Just swap out the all-purpose flour for a gluten-free flour blend, and you’re good to go. They’ll still turn out crispy and delicious!
What dipping sauces pair well with these tenders?
Oh, there are so many options! I love honey mustard, ranch, buffalo sauce, and even a spicy aioli. Get creative and find your favorite combo!
I hope this answers your burning questions! Now, let’s get cooking those delicious buttermilk chicken tenders!
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for busy weeknights!
- Simple ingredients you likely already have in your kitchen.
- Crispy, golden-brown exterior that’s absolutely irresistible.
- Juicy and tender chicken that everyone in the family will love.
- Customizable with your favorite spices and dipping sauces.
- Great for meal prep or feeding a crowd at gatherings.
- A kid-friendly dish that even picky eaters can’t resist.
- Perfectly gluten-free when using a gluten-free flour substitute.
- Always a hit at parties, picnics, or casual dinners.
Trust me, once you make these buttermilk chicken tenders, you’ll find yourself reaching for this recipe time and time again!
Storage & Reheating Instructions
So, you’ve made these delicious buttermilk chicken tenders, and now you have some leftovers (if you’re lucky!). Here’s how to store them properly so they stay tasty for your next snack or meal.
First off, let the tenders cool completely before storing. This helps prevent condensation in the container, which can make them soggy. Once cooled, place them in an airtight container, and they’ll keep in the fridge for up to 3 days. If you want to save them longer, go ahead and freeze them! Just make sure to wrap each tender in plastic wrap and then place them in a freezer-safe bag. They’ll keep well for up to 2 months in the freezer.
Now, when it comes to reheating, I highly recommend using the oven to maintain that crispy texture. Preheat your oven to 375°F (190°C) and spread the tenders out on a baking sheet. Bake for about 10-15 minutes, or until they’re heated through and crispy again. If you’re in a hurry, you can pop them in the microwave, but they won’t have that lovely crunch—just heat them for about 30-60 seconds until warm.
And there you have it! With these simple storage and reheating tips, you can enjoy your buttermilk chicken tenders even after the initial feast. Yum!
Print
Buttermilk Chicken Tenders Recipe: 7 Secrets for Perfection
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Description
Crispy and flavorful buttermilk chicken tenders.
Ingredients
- 1 pound chicken breast, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Vegetable oil for frying
Instructions
- Marinate chicken strips in buttermilk for at least 1 hour.
- In a bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper.
- Heat oil in a frying pan over medium heat.
- Dredge each chicken strip in the flour mixture.
- Fry chicken strips until golden brown, about 5-7 minutes on each side.
- Drain on paper towels before serving.
Notes
- For extra crunch, double dip in buttermilk and flour.
- Serve with your favorite dipping sauce.
Nutrition
- Serving Size: 4 pieces
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
Keywords: buttermilk chicken tenders recipe