Oh, man, is there anything better than a big plate of crispy, golden-brown fried chicken? Seriously, it’s the ultimate comfort food, right? And what if I told you that you could make the *best* fried chicken tenders, the kind that are unbelievably crispy on the outside and juicy on the inside, right in your own kitchen? Well, friends, get ready, because I’m about to spill all my secrets for *Crispy Fried Chicken Tenders (Buttermilk Style)*! This recipe takes things up a notch with a buttermilk marinade, which means extra flavor and a super-crispy crust. Trust me, it’s a winner. This recipe is super easy, too, so even if you’re a beginner, you’ll be chowing down on deliciousness in no time.
I still remember when my grandma used to fry chicken on Sundays. The whole house smelled amazing, and waiting for it to be ready felt like torture, but the first bite? Oh, *heavenly*. This recipe is my modern spin on that classic, and it’s every bit as good. Get ready to make some memories (and some seriously good chicken!).
Why You’ll Love These *Crispy Fried Chicken Tenders (Buttermilk Style)*
Okay, so why should these *Crispy Fried Chicken Tenders (Buttermilk Style)* be your next dinner obsession? Well, let me tell you!
- **Quick & Easy:** Seriously, you can have these tenders ready to devour in under an hour. Perfect for busy weeknights!
- **Insanely Crispy:** The buttermilk marinade is the secret weapon for a wonderfully crunchy exterior.
- **Flavor Bomb:** The buttermilk gives the chicken so much flavor! You’ll never go back to plain chicken again.
- **Family-Friendly:** Kids *and* adults go crazy for these, so it’s a win-win.
- **Totally Customizable:** Serve with your favorite dipping sauces and sides!
Trust me, you’re going to love them!
Ingredients for the Best *Crispy Fried Chicken Tenders (Buttermilk Style)*
Alright, let’s talk ingredients! You won’t believe how simple this list is. That’s the best part — good food doesn’t need to be complicated, right? You’ll need about 1.5 pounds of chicken tenders, of course! Then we’re gonna get that buttermilk going, and I recommend using a full-fat version for the richest flavor (about 2 cups is good). Always!
The rest is easy-peasy: 1 teaspoon of salt (kosher salt is my go-to!), 1 teaspoon of black pepper — freshly ground, if you can! — plus 1 teaspoon each of garlic powder and onion powder. For the crispy coating, grab 2 cups of all-purpose flour. Finally, you’ll need vegetable oil for frying. I like something neutral like canola or peanut oil, with a high smoke point.
And remember, friends: fresh, good-quality ingredients make all the difference! So, pick out the best chicken tenders you can find. It’s worth it, I promise!
Equipment You’ll Need
Okay, so don’t let it scare you, but you’ll need a few things to get those *Crispy Fried Chicken Tenders (Buttermilk Style)* just right. First up, you’ll want a large bowl for marinating the chicken. You’ll also need a shallow dish for that gorgeous flour coating.
Then, a deep fryer or a large, heavy-bottomed pot (like a Dutch oven) will get the job done for cooking. A meat thermometer is a MUST for checking the chicken’s internal temperature – safety first, friends! And finally, you’ll need a wire rack for letting those tenders drain and cool a bit, and some tongs to move them around safely. That’s it!
Step-by-Step Instructions: How to Make *Crispy Fried Chicken Tenders (Buttermilk Style)*
Okay, now for the fun part: let’s get those *Crispy Fried Chicken Tenders (Buttermilk Style)* cooked up! I know it might seem like a few steps, but trust me, it’s all super easy, and worth every second. You’ll be a pro in no time, I promise!
Preparing the Chicken for Frying
First things first, we gotta get that chicken tender lovin’ started! Grab those tenders and throw them into a large bowl. Next, pour in the buttermilk – make sure all the chicken is submerged! Then, sprinkle in your salt, pepper, garlic powder, and onion powder. Give everything a really good mix – gently, but make sure the chicken is well-coated. I like to use my hands!
Now comes the hardest part…waiting! Cover that bowl and pop it in the fridge. You *need* to let those tenders marinate for at least 30 minutes, but longer is even better! I go for at least an hour, or even overnight, if I have the time. The longer they marinate, the more flavor they’ll soak up, and the juicier your tenders will be!
Frying the *Crispy Fried Chicken Tenders*
Alright, time to get those tenders all golden and crispy! First things first, heat up your oil. If you’re using a deep fryer, great! If not, a heavy-bottomed pot will work just fine. You want that oil to reach 350°F (175°C). Use a meat thermometer to be sure – it’s super important to get it just right! Safety first, people!
While the oil’s heating up, grab a shallow dish and pour in your all-purpose flour. Now, take those marinated chicken tenders and dredge each one in the flour. Make sure every single piece is completely covered. Carefully place the flour-coated tenders into that hot oil. Don’t overcrowd the pot, or your tenders won’t cook evenly! Fry ’em for about 3-4 minutes per side, until they’re golden brown and cooked all the way through. Another tip: the internal temperature should reach 165°F (74°C).
Draining and Serving Your Chicken Tenders
Once those beauties are golden and crispy, carefully remove them from the oil with tongs. Place those perfect *Crispy Fried Chicken Tenders* on a wire rack – this is super important! It lets the excess oil drip off, so they stay perfectly crispy. See? Easy!
And now, the best part: time to serve! These tenders are amazing all on their own, but why not make it even better? Get those dipping sauces ready! Ranch? Honey mustard? BBQ? Yes, please! I like to have a few different ones, because more is more, right? Serve them hot, and watch those tenders disappear! Enjoy!
Tips for Perfect *Crispy Fried Chicken Tenders (Buttermilk Style)* Every Time
Okay, friends, listen up! I’ve learned a few things in my years of frying chicken, and I’m ready to share them so your *Crispy Fried Chicken Tenders (Buttermilk Style)* turn out absolutely perfect, every single time. Trust me, I’m not gatekeeping here, just making sure you get the best possible results!
First up, the oil temperature is KING! Get yourself a good thermometer – a clip-on one is super handy. If the oil’s not hot enough, your chicken will be greasy; too hot, and it’ll burn before it’s cooked through. Also, don’t overcrowd the pot! Fry those tenders in batches so they cook evenly and get that gorgeous golden-brown color. Using a meat thermometer again is important to make sure the middle reaches 165°F (74°C). The buttermilk is the secret weapon, so make it a good one, and of course, enjoy
Ingredient Notes and Substitutions
Okay, so, let’s chat a bit more about those ingredients, and how to get creative in your kitchen! When it comes to buttermilk, you know I love the real deal! It gives you that amazing tang and helps make the chicken super tender. But listen, if you can’t find it, you can make a substitute by putting a tablespoon of lemon juice or white vinegar into a cup of milk, and let it sit for five minutes. It won’t be *exactly* the same, but it’ll do in a pinch! Maybe even add a dash of sour cream or plain yogurt if you really want to kick that tang up another notch.
As for the flour, you can try some different options! If you’re on a gluten-free kick, try using a gluten-free all-purpose flour blend. For a *slightly* different crunch, you could mix in some panko breadcrumbs! And hey, don’t be afraid to play around with the spices! Maybe add a pinch of cayenne pepper for a little heat; or smoked paprika for a bit of smokiness. The important part is to experiment and find what tastes best to you! Honestly, the possibilities are endless!
Serving Suggestions for Your Delicious *Crispy Fried Chicken Tenders (Buttermilk Style)*
So, you’ve got your perfectly golden, crispy chicken tenders…now what? Well, the fun is only just beginning, my friends! Because a plate of *Crispy Fried Chicken Tenders (Buttermilk Style)* is just begging for some awesome sidekicks!
You can never go wrong with classic french fries or some creamy, dreamy coleslaw! Mac and cheese is always a winner too! I also love to put out a whole spread of dipping sauces: ranch, honey mustard, BBQ sauce, the works! Oh, and don’t forget some extra napkins, because things are about to get messy (in the best way possible!).
Storage and Reheating Instructions
Okay, so, you (miraculously!) have leftovers? First off, congrats! That means you made a *ton* of deliciousness! But seriously, if you wanna keep those *Crispy Fried Chicken Tenders (Buttermilk Style)* for later, here’s the lowdown!
You can keep them in the fridge for up to 3 days! Just pop them in an airtight container to keep things fresh.
For the long haul, you can freeze them! Place the cooked and cooled tenders in a freezer-safe bag or container (I like single layers to help with thawing), and they’ll be good for about two months.
To reheat those perfect beauties, the oven is your best bet! Pop ’em in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until they’re heated through and crispy again. Don’t microwave! Trust me. Keep that deliciousness!
Estimated Nutritional Information for *Crispy Fried Chicken Tenders (Buttermilk Style)*
Alright, so, this is just an estimate, okay? Your actual nutritional info might be a little different based on the exact ingredients and brands you use, but this is a pretty good ballpark! This is not exact, just a good idea, so enjoy it!