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To make the best crispy buttermilk chicken tenders, you need a few key ingredients. Here’s what you will need: - 1 pound chicken tenderloins - 1 cup buttermilk - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon cayenne pepper (optional, for heat) - Vegetable oil, for frying Each ingredient plays a big role in the flavor and texture of the dish. The buttermilk tenderizes the chicken and adds a tangy taste. Garlic and onion powder bring depth to the flavor profile. Smoked paprika gives a nice smoky touch, while cayenne pepper adds heat if you like it spicy. All-purpose flour forms the crispy coating. Baking powder helps make it lighter and fluffier. The vegetable oil is crucial for frying, ensuring a golden and crispy finish. For the full recipe, you can check out the details on how to use these ingredients perfectly. Trust me, when you gather these items, you set yourself up for a delicious meal! To start, you need to make the buttermilk marinade. In a large bowl, mix together: - 1 cup buttermilk - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon salt - 1/2 teaspoon black pepper Stir this mix well. It should be smooth and well-blended. Now, add the chicken tenderloins. Make sure they are fully submerged in the marinade. Cover the bowl and place it in the refrigerator. Let the chicken marinate for at least 1 hour. For more flavor, you can marinate it overnight. Next, you will prepare the coating. In another bowl, whisk together: - 1 cup all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon cayenne pepper (optional, for heat) - A pinch of salt Once the flour mix is ready, take the marinated chicken out of the fridge. Allow any excess buttermilk to drip off. Dredge each tenderloin in the flour mixture. Press lightly to ensure a good coating. Set the coated chicken aside on a wire rack. This helps keep the coating crisp. Now it’s time to fry the chicken. Heat about 1 inch of vegetable oil in a large skillet. Aim for medium-high heat until it reaches 350°F (175°C). Carefully add the coated chicken tenders to the hot oil. Be sure not to overcrowd the pan. Fry each side for about 4-5 minutes until they turn golden brown. The chicken should be cooked through, reaching an internal temperature of 165°F (74°C). Once cooked, take the tenders out of the oil. Place them on a plate lined with paper towels. This will help drain any extra oil. Now, you can enjoy your crispy buttermilk chicken tenders hot with your favorite dipping sauce. For the full recipe, check out the complete instructions. The marinade is key for juicy chicken. I suggest marinating the chicken for at least one hour. However, for the best flavor, let it sit overnight. Buttermilk is important here. It has acids that tenderize the meat. This gives the chicken a nice, soft texture. It also adds a rich flavor that pairs well with spices. To get that golden brown color, use a mix of flour and spices. A little baking powder helps make the crust light and crunchy. When frying, do not overcrowd the pan. If you add too many pieces, the oil cools down. This leads to soggy tenders instead of crispy ones. Always fry in batches if needed. These chicken tenders shine with the right dipping sauce. Try ranch, honey mustard, or spicy mayo. For sides, you can pair them with fries, coleslaw, or a fresh salad. These sides balance the meal and add nice textures. You can find the full recipe in the main article. {{image_2}} To make spicy buttermilk chicken tenders, add cayenne or hot sauce to your marinade. This will give your tenders a nice kick. You can also use unique spice blends. Try mixing chili powder, cumin, and smoked paprika for a flavorful twist. Adjust the heat based on your taste. If you prefer baking, you can still enjoy crispy tenders. First, preheat your oven to 400°F (200°C). Follow the same marinating and coating steps. Instead of frying, place the tenders on a baking sheet lined with parchment paper. Bake for 20-25 minutes, turning halfway through. This method cuts down on oil but still gives great flavor. For a gluten-free version, swap the all-purpose flour with a gluten-free blend. Look for a mix that includes rice flour or almond flour for a good texture. To keep your tenders crispy, add cornstarch to the mix. This will help maintain that crunchy bite you crave. When you finish your crispy buttermilk chicken tenders, store them right. Place the cooled tenders in an airtight container. This keeps them fresh and tasty. Make sure to separate layers with parchment paper to avoid sticking. You can keep these in the fridge for about 3 to 4 days. If you want them to last longer, consider freezing them. Reheating is key to enjoying your chicken tenders again. The best method is using the oven. Preheat it to 375°F (190°C). Place the tenders on a baking sheet. Bake for about 10-15 minutes until they are crispy and hot. If you must use the microwave, be careful. The microwave can make the tenders soft. Place the chicken on a microwave-safe plate. Heat them for short intervals, about 30 seconds. Check often to avoid overcooking. Keeping your chicken tenders crispy is all about the right method. The oven is your best friend here. Enjoy your meal again with great taste! You can find the full recipe for crispy buttermilk chicken tenders in the article. You should marinate chicken in buttermilk for at least 1 hour. For deeper flavor, I recommend marinating overnight. The longer you marinate, the more tender and juicy the chicken will be. Yes, you can freeze crispy buttermilk chicken tenders. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag. When ready to eat, thaw in the fridge overnight and reheat in the oven to keep them crispy. To achieve extra crispy chicken tenders, use a double-dredging method. First, coat the chicken in buttermilk. Then, dredge it in the flour mixture. For even more crunch, dip it back into the buttermilk and coat it again in the flour. This creates a thicker crust. Crispy buttermilk chicken tenders pair well with many sides. Some popular choices include: - French fries - Coleslaw - Macaroni and cheese - Fresh salad - Baked beans Feel free to mix and match your favorite sides for a fun meal! For the full recipe, check out the Crispy Buttermilk Chicken Tenders section. In this post, we covered how to make crispy buttermilk chicken tenders. We discussed ingredients, marinating, coating, and frying. I shared tips for achieving that perfect crunch and suggested tasty sides to pair. You can even explore variations like spicy versions or gluten-free options. Storing and reheating tips ensure your tenders stay tasty. Enjoy experimenting with these recipes and make mealtime fun!

Crispy Buttermilk Chicken Tenders

Delight your taste buds with crispy buttermilk chicken tenders that are easy to make and packed with flavor! This recipe features tender chicken marinated in a homemade buttermilk blend and perfectly coated for that irresistible crunch. Discover the step-by-step guide to achieving golden-brown perfection and serve them with your favorite dipping sauces. Click to explore the full recipe and make this family favorite today!
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Ingredients
  

1 pound chicken tenderloins

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon cayenne pepper (optional, for heat)

Vegetable oil, for frying

Instructions
 

In a large bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to create the marinade.

    Add the chicken tenderloins to the bowl, ensuring they are fully submerged in the buttermilk mixture. Cover and marinate in the refrigerator for at least 1 hour, or overnight for more flavor.

      In another bowl, whisk together the flour, baking powder, cayenne pepper (if using), and a pinch of salt.

        Remove the marinated chicken from the refrigerator. Allow any excess buttermilk to drip off, then dredge each tenderloin in the flour mixture, pressing lightly to ensure a good coating. Set aside on a wire rack.

          Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).

            Carefully add the coated chicken tenders to the hot oil, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

              Once cooked, remove the tenders from the oil and place them on a paper towel-lined plate to drain any excess oil.

                Serve the crispy buttermilk chicken tenders hot, with your choice of dipping sauce such as ranch, honey mustard, or sriracha mayo.

                  Prep Time: 1 hour (plus marinating time) | Total Time: 1 hour 30 minutes | Servings: 4