Crispy Buttermilk Tenders (Print Version)
# Ingredients:
→ Marinade
01 -
1 cup buttermilk
02 -
2 pounds chicken tenders
03 -
1/4 teaspoon garlic powder
04 -
1/4 teaspoon paprika
05 -
1/4 teaspoon cayenne pepper
06 -
1 1/2 teaspoons salt
→ Breading
07 -
1 heaping teaspoon salt
08 -
3 tablespoons buttermilk
09 -
3/4 teaspoon paprika
10 -
1 1/2 teaspoons baking powder
11 -
3/4 teaspoon garlic powder
12 -
1 1/2 cups all-purpose flour
13 -
3/4 teaspoon black pepper
→ For Frying
14 -
3-4 cups vegetable oil
# Instructions:
01 -
Toss the chicken into a big sealable bag with the marinade stuff. Squish it around so everything sticks. Chill in the fridge for at least a few hours—or up to a whole day.
02 -
Stir flour, baking powder, some salt, pepper, garlic powder, and your paprika together. Drizzle in buttermilk and mix a bit till you’ve got crumbly bits.
03 -
Take chicken out of the marinade. Press each piece into the breading mix, making sure those tasty crumbs cling to it. Lay them out on a baking sheet with foil.
04 -
Pour a few cups of oil into a big pot—about 3/4 of an inch deep. Set it over medium-high heat till it’s shimmering hot (roughly 350°F).
05 -
Fry a few pieces at a time till both sides are crispy and brown—just a couple of minutes each. Let them drain on paper towels after cooking.
# Notes:
01 -
Freeze leftovers for 3 months max
02 -
Keep one hand for wet stuff, the other for dry
03 -
They might look paler while frying, but will darken