Buttermilk Chicken Tenders Recipe
These Buttermilk Chicken Tenders are bursting with flavor, thanks to the garlic, mustard, hot sauce and paprika in their marinade. Frying them up is easier than you think!
Ingredients
- ¾ cups buttermilk
- 1 garlic clove minced
- 1 ½ teaspoons ground mustard seed
- 1 ½ teaspoons sriracha or other hot sauce
- 1 teaspoon paprika
- 1 ¼ pounds chicken tenderloins
- 1 cup panko breadcrumbs
- ¾ cup all-purpose flour
- 1 teaspoon kosher salt plus additional for sprinkling on chicken
- ½ teaspoon ground black pepper
- Vegetable oil for frying
Instructions
- In medium bowl, whisk buttermilk, garlic, ground mustard, sriracha and paprika until smooth.
- Place chicken in large zip-top bag; pour buttermilk mixture over chicken. Seal bag, massage so that all chicken is covered in marinade, and refrigerate 2 hours or up to overnight.
- In shallow bowl, stir breadcrumbs, flour, salt and pepper until well combined.
- Two at a time, remove chicken tenders from buttermilk mixture and shake off any excess buttermilk. Roll tenders in breadcrumb mixture, gently pressing so that crumbs adhere to chicken (I use two forks for this process so that my hands stay clean!). Place breaded tenders on large plate.
- In large Dutch oven, heat 1-1/2 inches of vegetable oil to 350 degrees F over medium heat. Line 2 large plates with paper towel. Working in two batches, transfer chicken to oil and fry 4 to 6 minutes or until deep golden brown and internal temperature of chicken reaches 165 degrees F, turning frequently. You may have to remove smaller and thinner tenders from the oil as they reach 165 degrees F before the larger tenders. Transfer chicken to paper-towel lined plates and immediately sprinkle with salt. Be sure to allow oil to again reach 350 degrees F between batches.
Notes
- If you can’t find a package of chicken tenderloins at your store, you can buy a package of boneless, skinless chicken breasts and cut them into strips about 1-inch wide.
- Avoid overcrowding the frying pan, as it can lead to uneven cooking and soggy tenders. Fry them up in batches, allowing enough space for each tender to crisp up nicely.
- Invest in an instant read thermometer. The internal temperature of the chicken needs to reach 165 degrees F for food safety. An instant read thermometer will also help you check for the proper oil temperature, too! And it will be invaluable for when you’re trying to cook a turkey or a flat iron steak on grill to the proper temperature.
Calories: 341kcal, Carbohydrates: 32g, Protein: 36g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 96mg, Sodium: 944mg, Potassium: 665mg, Fiber: 2g, Sugar: 3g, Vitamin A: 367IU, Vitamin C: 3mg, Calcium: 96mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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