Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from 1 vote
Buttermilk Chicken Tenders
Savor crispy, juicy buttermilk chicken tenders with our easy recipe. Perfect as a main dish, party snack, or in wraps. A timeless family favorite!
Course
dinner
Cuisine
American
Keyword
all-purpose flour, buttermilk, chicken tenders
Prep Time
2
hours
hours
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
2
hours
hours
30
minutes
minutes
Servings
4
Calories
1796
kcal
Author
Corrie
Ingredients
500
ml
Buttermilk
500
g
Chicken tenders
2
cups
All-purpose flour
1
teaspoon
Salt
1
teaspoon
Paprika
Instructions
In a large bowl, marinate the chicken tenders in buttermilk for at least 2 hours or overnight in the refrigerator.
In another bowl, combine the flour, salt, and paprika.
Heat oil in a frying pan over medium heat.
Dredge each marinated chicken tender in the flour mixture, ensuring it's fully coated.
Fry the tenders in batches, turning occasionally, until golden brown and cooked through (around 3-4 minutes per side).
Place on a wire rack to drain excess oil.
Serve hot.
Notes
Marinating the chicken in buttermilk for at least 2 hours (or overnight) will yield the best results in terms of flavor and tenderness.
Ensure your oil is hot enough before frying – it should sizzle when you drop a small amount of flour into it.
Don't overcrowd the frying pan; this can drop the oil temperature and make the tenders less crispy.
Allow the fried tenders to drain on a wire rack instead of paper towels for optimal crispiness.
Taste and adjust the seasoning after frying one tender to ensure the rest are perfectly flavored.
Nutrition
Calories:
1796
kcal
|
Carbohydrates:
216
g
|
Protein:
148
g
|
Fat:
32
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.1
g
|
Cholesterol:
376
mg
|
Sodium:
3443
mg
|
Potassium:
2813
mg
|
Fiber:
7
g
|
Sugar:
26
g
|
Vitamin A:
1141
IU
|
Vitamin C:
12
mg
|
Calcium:
648
mg
|
Iron:
14
mg