Buttermilk Fried Chicken Tenders

Step 3: Coat the Chicken Tenders

1. Remove Chicken from Marinade
   • Take each piece of marinated chicken out of the buttermilk, letting any excess drip off. Place each piece directly into the seasoned coating mixture.
2. Dredge in Seasoned Coating
   • Coat each chicken strip thoroughly with the flour mixture, pressing down lightly to ensure the coating adheres well. For extra crunch, dip the coated chicken back into the buttermilk marinade, then coat it again in the flour mixture.
3. Place on Wire Rack
   • Once coated, place each tender on a wire rack and let sit for 5-10 minutes. This resting time helps the coating stick during frying.

Step 4: Fry the Chicken Tenders

1. Heat the Oil
   • In a large skillet or deep frying pan, pour enough vegetable oil to reach about 1 inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for best results.
2. Fry the Chicken Tenders
   • Carefully add the chicken strips to the hot oil, cooking in batches to avoid overcrowding. Fry each batch for 3-4 minutes per side, or until golden brown and crispy. The chicken should be cooked to an internal temperature of 165°F (74°C).
3. Drain and Cool
   • Once cooked, remove the chicken tenders from the oil and place them on a paper towel-lined plate to absorb any excess oil. Repeat with the remaining batches.

Step 5: Serve and Enjoy

1. Serve Immediately
   • Serve the fried chicken tenders hot, with your favorite dipping sauces, such as honey mustard, barbecue sauce, or ranch dressing. For a meal, pair with coleslaw, fries, or a fresh side salad.
2. Add Garnishes (Optional)
   • Garnish with freshly chopped parsley for a touch of color and added flavor.

Tips for Perfect Buttermilk Fried Chicken Tenders

• Double Dip for Extra Crunch: For even crispier chicken tenders, dip the chicken twice—first in the buttermilk, then the seasoned flour mixture, and repeat.
• Keep the Oil Temperature Consistent: To avoid greasy chicken, keep the oil temperature around 350°F. Lower temperatures can result in soggy, greasy tenders.
• Use a Wire Rack for Draining: After frying, drain the tenders on a wire rack instead of paper towels for the crispiest results. This prevents the coating from becoming soggy.
• Experiment with Seasonings: Customize your tenders by adding different spices, such as cumin, thyme, or Italian seasoning, to the coating for a unique flavor profile.

Nothing beats the satisfaction of homemade Buttermilk Fried Chicken Tenders that are golden, crispy, and full of flavor. This recipe will give you perfectly tender chicken with a crunchy, seasoned crust every time, making it ideal for dinners, parties, or snack time.