Buttermilk Fried Chicken Tenders

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My family and I love fried chicken! Well, who doesn't? My kids can eat fried chicken tenders, chicken wings and chicken nuggets everyday if I let them. I prefer eating it with no bones so I like using chicken tenders, it's less messy that way.

This chicken is so tasty, well-seasoned and the crunchy coating is amazing! It's a favorite in my household. Give it a try.

BUTTERMILK FRIED CHICKEN TENDERS

INGREDIENTS:

For the marinade

2 pounds chicken tenders

1 cup buttermilk

1 1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

For the breading

1 1/2 cup of flour

1 teaspoon salt

1/4 teaspoon pepper

3/4 teaspoon paprika

1 1/2 teaspoon baking powder

3 tablespoon buttermilk

For frying 

2-3 cups vegetable oil

DIRECTIONS:

1. Begin by combining the chicken tenderloins with the mixture of the ingredients for the marinade. I like mixing them in a large ziplock bag. Seal the bag tightly and mix it all together. Marinate the chicken at least 4-6 hours but if you have time, let it marinade overnight. I like to marinate the chicken overnight because it makes the chicken moist and seasoned well.

2. When you're ready to cook them, make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a medium bowl. Add the 3 tablespoons of buttermilk, and stir. This will make some lumps in the coating which will adhere to the chicken and make that yummy crispy crust.

3. Dip the marinated chicken tenders into flour coating, toss evenly and set aside onto the foil or parchment lined sheet. Press the coating in firmly so the clumps adhere to the meat.

4. Heat 2-3 cups of vegetable oil on medium-high heat in a skillet with a high sided pot or skillet to prevent splatters. Prepare a large plate lined with paper towels. Place chicken into the hot oil without crowding the pot/skillet. 

5. Cook until golden brown on both sides. Remove the chicken and drain on paper towels. Place into the prepared plate and it's done!

This chicken tastes best when served fresh and crispy hot. For any leftovers, you can make a chicken sandwich, chicken salad or just reheat and dip into sauce such as ranch, BBQ sauce or try this easy honey mustard sauce that I used for this post. Recipe below:

Honey Mustard Sauce

Ingredients:

1 cup mayonnaise, (best quality such as Hellman's)

1/3 cup Dijon mustard

1/4 cup honey

1 tablespoon cider vinegar

Directions: Combine all ingredients together in a small bowl.

Enjoy!

Recipe from Jenn of Once Upon a Chef