Crispy Buttermilk Chicken Tenders

Buttermilk Chicken Tenders are an irresistible dish that brings joy to any dining table, whether it’s a cozy family dinner or a spirited game day. These juicy chicken strips are soaked in a tangy buttermilk marinade, ensuring they stay moist and flavorful throughout the cooking process. With a delightful crunchy coating made from seasoned breadcrumbs, they can be either baked or fried to achieve a perfect golden finish. Pair them with your preferred dipping sauce, and you have a satisfying meal that’s simple to whip up at home.

The charm of this buttermilk chicken tenders recipe lies in its uncomplicated yet impactful ingredient list. The buttermilk not only tenderizes the chicken but also locks in moisture, ensuring each bite is juicy. The crispy exterior adds a textural contrast that elevates the eating experience, while the combination of spices enhances the overall flavor. These tenders are incredibly versatile; they can be enjoyed as a delightful appetizer, a main dish, or even stuffed in a sandwich, appealing to both kids and adults alike.

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into strips
• 1 cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 1 cup breadcrumbs (Panko for extra crunch)
• Vegetable oil for frying (if frying)

Directions

1. Marinate the Chicken: In a large mixing bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken strips and ensure they’re fully coated. Cover the bowl with plastic wrap and place it in the refrigerator for at least two hours, although overnight marinating will yield the most tender results.
2. Prepare the Coating: Set up a breading station with two shallow dishes: one for the flour and another for the breadcrumbs.
3. Coat the Chicken: After marinating, take the chicken strips out of the fridge. First, dredge each strip in the flour, shaking off any extra. Then, dip the chicken back into the buttermilk, and finally, coat it with breadcrumbs, pressing gently to ensure they stick.
4. Cook the Chicken:
   • For Frying: In a large skillet, heat about half an inch of vegetable oil over medium-high heat. Fry the chicken tenders in batches, cooking for about 3-4 minutes on each side until they are golden brown and fully cooked. Remove them and let them drain on paper towels to absorb excess oil.
   • For Baking: Preheat your oven to 400°F (200°C). Arrange the coated chicken tenders on a baking sheet lined with parchment paper. Lightly spray them with cooking oil. Bake for 20-25 minutes, flipping them halfway through, until they are golden brown and thoroughly cooked.
5. Serve: Serve the buttermilk chicken tenders hot with your favorite dipping sauce, like honey mustard or ranch dressing. Enjoy!

If you have any leftover buttermilk chicken tenders, store them in an airtight container in the refrigerator for up to three days. To reheat, preheat your oven to 375°F (190°C) and warm them for about 10-15 minutes until heated through and crispy. For longer-term storage, you can freeze the cooked tenders in a freezer-safe container for up to three months. When ready to eat, reheat them directly from frozen in the oven.

1. Dry Chicken: If you don’t marinate long enough, the chicken can turn out dry. Aim for a minimum of two hours in the marinade, but overnight is ideal for juicy results.
2. Soggy Coating: Make sure the oil is hot enough before adding the chicken. If the oil isn’t sufficiently heated, the coating may become soggy instead of crisp.
3. Uneven Cooking: Fry chicken in batches to avoid overcrowding in the pan, which can lead to uneven cooking results.
4. Flavors Too Mild: If you want a bolder flavor, feel free to amp up the spices in the buttermilk marinade. Consider the addition of cayenne pepper for a bit of heat.
5. Coating Falling Off: Ensure you press the breadcrumbs firmly onto the chicken, which helps them adhere better during the cooking process.

1. Can I use frozen chicken?
   Yes, but make sure to thaw the chicken completely before marinating for the best texture.
2. What can I substitute for buttermilk?
   You can create a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and allowing it to sit for about 5 minutes.
3. Can I bake these chicken tenders instead of frying?
   Yes, baking offers a healthier alternative; just remember to spray them lightly with cooking oil for crispiness.
4. How do I know when the chicken is done?
   The chicken is properly cooked when its internal temperature reaches 165°F (75°C). Using a meat thermometer is the best way to check this.
5. Can I add different spices to the marinade?
   Absolutely! Feel free to experiment with your favorite spices, like Italian seasoning or cumin, to create your own unique flavor profile.