Chicken Tenders
Buttermilk-marinated chicken tenderloins double-dredged and fried until golden and crisp.
Ingredients
4 servings
Instructions
-
Combine the chicken, buttermilk, 1 1/2 tsp salt, cayenne, garlic powder, and paprika in a bag. Marinate at least 4 hours.
-
Whisk the flour, baking powder, 1 tsp salt, pepper, garlic powder, and paprika. Stir in 3 tablespoons buttermilk until clumpy.
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Coat each tender in breading, pressing to adhere. Rest on a sheet.
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Heat 3/4 inch oil to 350°F. Fry in batches until golden and cooked through. Drain on paper towels.
Nutrition
Per serving, estimated.
- Calories
- 925 kcal
- Protein
- 41g
- Carbs
- 75g
- Fat
- 51g
- Fiber
- 4g
Tips
- Marinate overnight for the most tender result.
- Keep the oil at 350°F to avoid greasy tenders.
Variations
- Bake at 425°F for a lighter version.
- Use panko for extra crunch.
Frequently Asked Questions
Yes, bake at 425°F on a rack until crisp.
Honey mustard or ranch.
