Buttermilk chicken tenders
What ingredients do I choose for this buttermilk fried chicken?
For this recipe, you can use any chicken parts but I decided to use chicken tenders. It’s faster and easier to use tenders because they’re pre-cut. Plus, I like knowing the sizes will be similar. It’s up to you, though! To make things even yummier I use full-fat buttermilk. This boosts the flavor and locks in the buttermilk taste. Although, if you want lower calories for your fried chicken, you can use fat-free and it will still be delicious. I used self-rising flour as that’s what I had on hand but if you don’t, just mix 1 cup all-purpose flour with 1 1/2 teaspoon baking powder and 1/4 teaspoon fine salt. That gets the job done just as well!
The recipe calls for sweet paprika because I usually make my recipe with it. My daughter isn’t a fan of spicy food and I wanted her to be able to serve this recipe, too. But if you and your family enjoy spicy flavoring, go for the hot paprika! It adds a nice kick to the traditional flavor combo.
How do I make my fried chicken crispy?
To get this recipe super delicious, I mix the chicken, buttermilk and 1 teaspoon salt in a bowl. Then I cover and refrigerate it for one hour. When heating the oil, make sure you take your time with it. It’s important to heat the oil really well before proceeding to fry the chicken. This will truly make the difference between crispy chicken and soft chicken. Then, heat 1 inch of vegetable oil in a large deep skillet (or in a deep fryer) over medium-high heat until a deep-fry thermometer registers 360 degrees. Double coating and dipping the chicken also plays a very important part in this.
Fry, turning occasionally, until golden brown and cooked through, for about 15 minutes (adjust the heat as needed) and keep an eye on the chicken so it doesn’t cook too much! Sometimes you have to use your judgment on this, but a good rule of thumb is 15 minutes while flipping occasionally. Everyone likes a different level of crispy, so do what you (and your family and friends) prefer.
Ingredients:
- 3-4 pounds of chicken tenders (I am too lazy to cut a chicken!!)
- 3 cups buttermilk
- 2 cups self-rising flour
- spices: 1/2 tablespoon salt, 1/2 tablespoon sweet paprika, 1/2 tablespoon freshly ground pepper, 1/2 tablespoon garlic powder, 1/2 tablespoon Lowry’s Season Salt
- Vegetable oil for frying
Directions:
1) Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate for about 1 hour.
2) Heat 1 inch of vegetable oil in a large deep skillet (or in a deep fryer) over medium-high heat until a deep-fry thermometer registers 360.
3) Mix the flour and spices in a shallow bowl. Remove one tender from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour and lay on a plate. Repeat the process until all pieces of chicken are double coated. (We’re double dipping, remember?!)
4) Place chicken into the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed).
5) Drain on paper towels.
Buttermilk Fried Chicken recipe
Ingredients
- 3-4 pounds of chicken tenders I am too lazy to cut a chicken!!
- 3 cups buttermilk
- 2 cups self-rising flour
- 1/2 tablespoon salt
- 1/2 tablespoon sweet paprika
- 1/2 tablespoon freshly ground pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon Lowry's Season Salt
- Vegetable oil for frying
Equipment
Instructions
- Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
- Heat 1 inch of vegetable oil in a large deep skillet (or in a deep fryer) over medium-high heat until a deep-fry thermometer registers 360.
- Mix the flour and spices in a shallow bowl. Remove one tender from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour and lay on a plate. Repeat the process until all pieces of chicken are double coated. Place in chicken into the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
Voila! Time to eat. The fried chicken is the entree, but don’t forget about some sides! I like to whip up a side of mac and cheese and sweet potato fries to go with the meal. Tell me if you have any other side recommendations.
One thing I like to mention about this recipe is that it is easy and customizable. I’ve had a lot of people say that they are worried about making something like buttermilk fried chicken. I think we can all say the word “fried” sounds a little daunting. It’s like an unspoken term in the world of home chefs because it sounds so forbidden and unachievable. Let’s put an end to that! We don’t have to fear the fried foods—it just takes a little practice.
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I have been looking for this recipe forever! Most buttermilk deep fried recipes are for bone in and skin on. I will be using this tomorrow for dinner. I usually use both breast and thigh pieces. Thank you
Glad you found my recipe, Susan! You’re gonna love it, it’s absolutely fabulous!
This is so yummy. Thank you. This is the first time ever that the breading stayed on and they really are good.
This looks good. However I didn’t see an actual recipe on this page. Could you send?
Hi, Karen! Recipe is on page 2 of the article.
Where’s the recipe?
On page 2, Holly.
I liked your lead-in comments. Thank you
I only have all-purpose flour, will that work as well?
It should work fine.
Is there a difference between sweet papericka and regular papericka?
Yes. Paprika range from sweet to very hot. Regular paprika is medium hot.
Hey I just tried making this and I had trouble keeping the breading on the chicken, it fell off most of the pieces. I used full chicken breast, could that be why?
Hi Megan. Thanks so much for your interest in my recipe, it just makes my day! Have you used the whole chicken breast, without cutting in strips? That might be the reason. This works best with smaller pieces like chicken tenders. Make sure you keep the chicken and buttermilk mixture in the fridge for at least one hour and then shake off the excess, but not too much, you want it well coated. Dry the chicken with a paper towel before tossing with the buttermilk, especially if it seems too wet or watery. Also double dipping might work well (dip in buttermilk, cover in flour then dip again in buttermilk and cover in flour one more time), especially if your buttermilk recipe is not too thick. Hope that helps. Let me know how these worked out for you.
Looks so good. Just like my grandma used to make. Can’t wait to try your recipe. Pinned & shared.
Thanks for linking up with us @DearCreatives party!
Thanks so much for stopping by and for sharing.
This looks delicious!
Aww, you’re so sweet. Thanks so much Jerri.
Thanks so much for linking up at The Pretty Pintastic Party, and for pinning the features!
We love your recipe so much we have decided to feature it at the party this weekend! We hope you’ll join us, grab a badge, and link up some more fabulous posts!
Thank you so much, Jamie. You are a star!
This is on the menu tomorrow night!
Aww, thanks so much 🙂
Pinned! Glad you shared!
Thank you so much!
This is a wonderful recipe. I love buttermilk chicken. I think I will give this recipe a try on some drumsticks this weekend!
Thank you Cynthia, for stopping by and your lovely comment 🙂
Yum! I love fried chicken! Thanks for sharing this recipe with us at the Merry Monday link party. Hope to see you again next week. Sharing your post on Twitter!
Thanks so much for stopping by and your lovely comment 🙂
OMG, yum! Chicken is a staple in my house so I am constantly looking for new recipes to add into the rotation. Gonna give this a try! Thanks for sharing at Merry Monday, hope to see you again next week!
Thank you so much for stopping by and your nice comment.
This looks scrumptious.
Thanks so much, Trish!