Kikis Favorite Deep Fried Buttermilk Chicken Tenders Recipes

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BUTTERMILK FRIED CHICKEN TENDERS



Buttermilk Fried Chicken Tenders image

One of my most popular recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.

Provided by Jennifer Segal

Categories     Dinner

Time 40m

Yield 4

Number Of Ingredients 14

2 pounds chicken tenderloins
1 cup buttermilk
1½ teaspoons salt
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
1½ cups all purpose flour
1½ teaspoons baking powder
1 heaping teaspoon salt
¾ teaspoon black pepper
¾ teaspoon garlic powder
¾ teaspoon paprika
3 tablespoons buttermilk
3-4 cups vegetable oil, for cooking

Steps:

  • To marinate the chicken: In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
  • To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
  • Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
  • To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (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 minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). 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 and rest it on the paper towels to see the true color.
  • Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
  • Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.

Nutrition Facts : Calories 925, Fat 51, Carbohydrate 75g, Protein 41g, SaturatedFat 1, Sugar 5g, Fiber 4g, Sodium 1866mg, Cholesterol 96mg

FRIED BUTTERMILK CHICKEN STRIPS



Fried Buttermilk Chicken Strips image

These buttermilk chicken strips are crunchy on the outside, moist on the inside!

Provided by Gmshafer

Categories     Meat and Poultry Recipes     Chicken     Chicken Tenders Recipes

Yield 4

Number Of Ingredients 10

1 ½ pounds chicken tenders
2 cups buttermilk
1 ½ cups all-purpose flour
1 tablespoon salt
1 tablespoon garlic salt
2 teaspoons mustard powder
1 teaspoon ground paprika
1 teaspoon ground black pepper
2 cups peanut oil, or as needed
salt and ground black pepper to taste

Steps:

  • Soak chicken tenders in buttermilk for 20 to 30 minutes in the refrigerator.
  • While chicken is soaking, combine flour, salt, garlic salt, mustard powder, paprika, and pepper in a large brown bag.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Drain chicken and shake lightly to remove excess buttermilk. Chicken should still be damp. Drop chicken into the bag of seasoned flour and shake until well coated.
  • Drop chicken into hot oil, about 6 pieces at a time, depending on the size of your pot. Cook until golden brown, crispy, and no longer pink in the centers, 6 to 8 minutes. Remove from oil and drain on paper towels. Sprinkle with salt and pepper while still warm.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 43.1 g, Cholesterol 101.8 mg, Fat 17.2 g, Fiber 1.7 g, Protein 45 g, SaturatedFat 3.3 g, Sodium 3317.6 mg, Sugar 6.1 g

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