Buttermilk Fried Chicken Tenders

The Story

This fried chicken tenders recipe makes the crispiest, juiciest chicken—better than any restaurant or drive-thru.

Instructions

1. 1

   In a large sealable bag, combine the chicken tenders with 1 cup buttermilk, 1½ teaspoons salt, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, and ¼ teaspoon paprika. Seal the bag tightly and massage until chicken is evenly coated. Place in a bowl and refrigerate for at least 4 hours or up to 24 hours.

2. 2

   In a large bowl, combine the flour, baking powder, 1 heaping teaspoon salt, ¾ teaspoon black pepper, ¾ teaspoon garlic powder, and ¾ teaspoon paprika. Whisk until blended, then add 3 tablespoons buttermilk and stir with a fork until the mixture is evenly clumpy.

3. 3

   Line a baking sheet with aluminum foil. Remove chicken tenders from the marinade a few at a time and toss into the breading mixture. Press the chicken firmly into the breading so clumps adhere. Set breaded tenders on the prepared baking sheet.

4. 4

   Line another baking sheet with paper towels. Add 3 to 4 cups vegetable oil to a large, high-sided pot until the level reaches about ¾-inch (2-cm). Heat over medium-high heat until oil is shimmering (about 350°/175°C).

5. 5

   Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom, a few minutes, then flip and cook until the second side is golden, a few minutes more. Set cooked tenders on the paper towel-lined baking sheet to drain.

6. 6

   Fry remaining tenders in batches, adjusting the heat as necessary. Serve hot.