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Buttermilk Chicken Tenders

Buttermilk Chicken Tenders

Learn how to make the best crunchy buttermilk chicken tenders from scratch! Perfect for a quick family dinner, these tenders are seasoned to perfection and fried in a cast-iron skillet for that classic homemade taste.
5 from 5 votes
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Prep Time 8 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 28 minutes
Course Dinner, Lunch
Servings 4 Servings
Calories 510 kcal

Ingredients
  

To Marinate the Chicken

  • 2 pounds chicken tenders or breasts cut into strips
  • 1 cup buttermilk or regular milk
  • ½ teaspoon salt
  • 1 teaspoon granulated garlic
  • ¼ teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 dash hot sauce your favorite

Flour Mixture

  • 1 ½ cups all-purpose flour
  • ¼ cup cornstarch
  • 1 tablespoon baking powder
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper
  • ¾ teaspoon dried oregano
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons granulated garlic
  • ¼-1/8 teaspoon chipotle powder or cayenne powder
  • ¼ teaspoon onion powder
  • vegetable oil needed to fry the tenders
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

Marinate the Chicken

  • Remove the tendons from the tenderloins. If using chicken breasts, cut into strips.
  • Mix together the buttermilk, seasonings and hot sauce for the marinade. Add in the chicken and mix well. Cover and refrigerate for at least 2 hours. Remove from the refrigerator about 30 minutes before cooking. 
  • Add 1" of oil to a large cast iron skillet and bring to 350°F.
  • In a large bowl or 9" round pan mix together the flour, cornstarch, baking powder and remaining seasonings.
  • Working in batches take the chicken, letting the excess buttermilk drip off, and coat with the flour. Press down firmly to make sure the flour sticks.
  • Add the chicken to the pan and fry until browned, flip and cook until browned on the other side. Don't crowd the pan. This will drop the temperature too much and make the breading fall off. Work in batches.
  • The chicken is ready when golden brown on all sides and the internal temperature reaches 165° when checked with a thermometer. Add to a dry rack and place in a warm spot while you fry the rest of the chicken.
  • Serve with your favorite dipping sauce and enjoy!

Notes

  • 2 to 2 ½ pounds of chicken can be used for this recipe.

Nutrition

Calories: 510kcalCarbohydrates: 49gProtein: 56gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 152mgSodium: 1813mgPotassium: 1033mgFiber: 2gSugar: 3gVitamin A: 823IUVitamin C: 3mgCalcium: 272mgIron: 4mg
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