recipe : Buttermilk Fried Chicken Tenders

For the Marinade

2 pounds chicken tenderloins

1 cup buttermilk

1-1/2 teaspoons salt

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

For the Breading

1-1/2 cups all purpose flour

1 heaping teaspoon salt

3/4 teaspoon black pepper

3/4 teaspoon garlic powder

3/4 teaspoon paprika

1-1/2 teaspoons baking powder

3 tablespoons buttermilk

For Cooking

3-4 cups vegetable oil, for cooking

How to make this recipe

First step : you need to Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly & smush it around to ensure chicken tenders are evenly coated with buttermilk & seasoning. Place in a bowl (in case of leakage) & refrigerate overnight, or at least 4 hours.

Second step : Make the breading by combining the flour, salt, pepper, garlic powder, paprika & baking powder in a large bowl. Whisk until well combined, then add the buttermilk & stir with a fork until mixture is evenly clumpy.

Line a baking sheet with aluminum foil.

Third step : Remove the chicken tenders from the marinade a few at a time & toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag & the other to toss in the breading.) Set breaded tenders on prepared baking sheet.

Line another baking sheet with a few layers of paper towels & set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few mins, then flip & cook until second side is also golden, a few mins more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. Serve hot.

Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil & rest it on the paper towels to see the true color.

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