These crispy buttermilk chicken tenders are a delightful twist on the classic fried chicken recipe, offering a flavorful and tender bite every time.
Combine the buttermilk, salt, and black pepper in a bowl.
Letting the chicken marinate in buttermilk tenderizes it and enhances the flavor.
Add the chicken tenders to the buttermilk mixture and refrigerate for at least 2 hours.
Marinating overnight will yield even more tender and flavorful chicken.
In another bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Sifting the flour mixture ensures even distribution of spices.
In a separate bowl, whisk the eggs and milk together.
Ensure the egg mixture is smooth for even coating.
Heat oil in a frying pan to 350°F.
Use a thermometer to maintain the oil temperature for consistent frying.
Dredge the chicken tenders in the flour mixture, then dip them in the egg mixture, and coat them again in the flour mixture.
Double coating ensures a crispy exterior.
Fry the chicken tenders in batches until golden brown, about 5 minutes per batch.
Avoid overcrowding the pan to maintain the oil temperature.
Drain the fried chicken on paper towels.
Draining on paper towels removes excess oil for a lighter dish.
Serve the chicken tenders with your favorite dipping sauces.
Pair with a variety of sauces like honey mustard or ranch for added flavor.
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