Description
Crispy Fried Chicken Tenders that Everyone Will Love!
Ingredients
Scale
- 2 pounds chicken tenderloins
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup all-purpose flour
- 1 cup breadcrumbs (preferably panko)
- Vegetable oil for frying
Instructions
- In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using). Add the chicken tenderloins and ensure they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for better flavor.
- In a shallow dish, mix together the flour and a pinch of salt. In another shallow dish, place the breadcrumbs.
- Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each tenderloin in the flour mixture, shaking off any excess, then dip it back into the buttermilk, and finally coat it in the breadcrumbs, pressing gently to adhere.
- In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F. Carefully add the chicken tenders in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through.
- Use a slotted spoon to transfer the cooked tenders to a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite dipping sauces.
Notes
- For extra crunch, double-dip the chicken by repeating the flour and breadcrumb steps.
- Try adding different spices to the flour mixture, such as Italian seasoning or chili powder, for a unique flavor twist.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 0g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg