Description
Crispy and flavorful homemade chicken tenders made with a seasoned flour coating and a buttermilk marinade, fried to golden perfection for a juicy and tender bite every time.
Ingredients
Scale
Chicken
- 1 lb chicken tenderloins
Dry Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Wet Ingredients
- 3/4 cup buttermilk
- 1 large egg
- 2 teaspoons hot sauce
Other
- Oil for frying (enough to fill 3 inches of a heavy skillet)
Instructions
- Prepare Dry Mix: In a bowl, combine the all-purpose flour, baking powder, kosher salt, black pepper, and garlic powder. Mix well to evenly distribute the seasonings.
- Prepare Wet Mix: In a separate bowl, whisk together the buttermilk, egg, and hot sauce until smooth and fully combined.
- Heat Oil: Pour enough oil into a heavy skillet to fill about 3 inches and heat it to 325°F (163°C) for frying. Use a thermometer for accurate temperature.
- Coat Chicken: Dredge each chicken tenderloin first in the dry flour mixture, then dip it into the wet buttermilk mixture, and finally dredge it again in the dry flour mix, pressing firmly to ensure a thick coating.
- Fry Chicken: Working in batches, carefully place the coated chicken tenders in the hot oil and fry for 3 to 5 minutes per side. Cook until the coating is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
- Drain and Serve: Transfer the fried chicken tenders to a wire rack to drain excess oil. Repeat the frying process with remaining tenders. Serve hot and enjoy.
Notes
- Maintain oil temperature at 325°F to ensure even cooking and avoid greasy chicken tenders.
- Press the flour coating firmly onto chicken for extra crispy texture.
- Using a wire rack for draining prevents sogginess compared to paper towels.
- Adjust hot sauce quantity in the wet mix according to your preferred spice level.
- Make sure chicken tenderloins are all about the same size for even cooking.
