buttermilk fried chicken tenders

Here's a detailed recipe for Buttermilk Fried Chicken Tenders – crispy, juicy, and packed with flavor!

1 lb chicken tenders (or boneless, skinless chicken breasts cut into strips)
1 cup buttermilk
1 large egg
1 cup all-purpose flour
1/2 cup cornstarch (for extra crunch)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional, for a spicy kick)
Vegetable oil for frying

Prepare the Marinade: In a medium bowl, whisk together the buttermilk and egg. Add a pinch of salt and pepper if desired. Place the chicken tenders in the buttermilk mixture, cover, and marinate in the refrigerator for at least 1 hour (or up to overnight for more flavor).
Prepare the Breading: In a large shallow dish, mix the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. This mixture will create a crispy, flavorful coating.
Coat the Chicken: Remove the chicken tenders from the buttermilk marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, pressing lightly to ensure the coating sticks well. Place the breaded tenders on a plate and let them sit for a few minutes to help the coating adhere.
Heat the Oil: In a deep frying pan or heavy skillet, heat about 1 inch of vegetable oil over medium-high heat. It’s ready when it reaches 350°F (175°C) or when a small piece of breading sizzles and floats.
Fry the Chicken: Carefully add the chicken tenders in batches, frying for about 4-5 minutes per side or until golden brown and cooked through. Avoid overcrowding the pan to keep the oil temperature steady.
Drain and Serve: Use tongs to remove the tenders, placing them on a paper towel-lined plate to drain excess oil.
Enjoy: Serve hot with your favorite dipping sauces like ranch, honey mustard, or BBQ sauce.