Buttermilk-Marinated Chicken Tenders Recipe

Photo Credit: Recipe Corner
Cook Time: 20 min
Prep Time: 15 min (plus marinating time)
( Serves 5 )
2 pound boneless, skinless chicken breast (cut into tenders)
4 cup vegetable oil (for cooking)
For the Marinade:
1 cup buttermilk
1 1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
For the Breading:
1 1/2 all purpose flour
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1 1/2 teaspoon baking powder
3 tablespoon buttermilk
  1. Combine the chicken tenders with all of the marinade ingredients, making sure the tenders are evenly coated with buttermilk and seasoning.
  2. Chill for at least four hours.
  3. Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl.
  4. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.
  5. Line a baking sheet with aluminum foil.
  6. Coat each tender with breading and set on the baking sheet
  7. Line another baking sheet with a few layers of paper towels and set aside.
  8. Add oil to a large pan or pot until it’s high enough to cover at least half of the chicken.
  9. Heat over high heat until oil is shimmering.
  10. Place several chicken tenders in the hot oil without crowding the pan.
  11. Cook until golden brown on the bottom side, then flip and cook the other side. (You will likely need to do this in batches.)
  12. Set the cooked tenders on baking sheet lined with paper towels to drain.
  13. Serve!
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