FRIED CHICKEN TENDERS

Estimated reading time: 5 minutes

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Estimated reading time: 5 minutes

Let’s talk about fried chicken. Pretty much everyone loves it, I know I do. There’s just something about a perfectly flavored batter that makes your chicken crispy and tasty on the outside while juicy and tender on the inside. It’s a perfect matchup! Y’all, I’m in love with this fried chicken tenders recipe!

I am pretty lucky to live in the South where fried chicken is ‘aplenty. But sometimes I don’t want to go outside the confines of my home. Sometimes I just don’t want to “people” and honestly, I’m trying to spend a little less these days. Inflations got me like 😣. So, I decided to make my own fried chicken with a little help from the internet. And you know what? It’s freaking delicious and pretty damn easy to do.

I made 2 pounds of chicken tenders (leftovers are great) and spent around 14$ total. You definitely don’t get that many fried tenders on the outside for that cost. Most of the ingredients I already had on hand, and I found myself with a surplus of buttermilk since I made buttermilk biscuits. This batter and spiced flour mixture can definitely be used to make fried chicken breasts or thighs. The cooking time will increase so make sure you are using a digital thermometer. Chicken needs to be cooked to 165 degrees F.

Try some of my other recipes that would go great with these fried chicken tenders!

• BUTTERMILK RANCH DRESSING AND DIP
• EASY BUTTERMILK BISCUITS
• SAUSAGE GRAVY
• FRIED GREEN TOMATO BLT
• SOUTHWESTERN EGG ROLLS

How to make buttermilk fried chicken tenders

• Marinating the chicken in buttermilk makes the chicken tenders juicy and, well, tender. I added a spice mixture to the buttermilk along with some hot sauce and let the chicken marinate in that for 4 hours. You can definitely let it sit in the marinate overnight as well.

• Mix the dry ingredients into a medium sized bowl and dredge the tenders in the flour mixture. Set them on a plate to rest so they are available when you are ready to fry.

• In a Dutch oven, heat canola oil on medium and reduce the heat if the oil gets too hot. Add the tenders 3-4 at a time and turn 3 minutes in. Don’t overcrowd the pot of oil with too many tenders.
• My tenders took 6-7 minutes to cook. I made sure they were at an internal temperature of 165 degrees F before taking them out of the oil. I then drained them on a paper towel lined plate. This is the thermometer I recommend using.

Storing and reheating

Fried chicken tenders store nicely in the refrigerator for 4 days. I store them in these because they’re better for the environment unlike plastic. Plus, they don’t stain with tomato-based meals.

Reheating crispy fried chicken tenders in the oven or toaster oven is the way to go. Just pop them in a 350-degree F oven for 8-10 minutes. Of course, you could microwave them, but they will be a bit soggy. Nobody really likes soggy tenders, do they?

Meal ideas

This fried chicken tenders recipe yields 2 pounds of chicken so you will have plenty of leftovers (unless you’re feeding a crowd).

Fried chicken tenders are perfect all by themselves or with a BBQ or honey mustard dipping sauce.

I made a fried chicken sandwich that rocked my world. I had leftover hamburger buns so i toasted one up, laid some Colby jack cheese down on it and dropped 2 tenders. Wickles pickles went on top of the chicken along with some buffalo sauce that I had. WOWZERS!

Fried chicken tenders are fabulous on top of a salad or wrapped up in a tortilla with lettuce and cheese.

The sky is the limit when it comes to what you can add these tasty treats too. Happy munching!

TRY SOME OF MY OTHER DELICIOUS RECIPES!

• BRAISED SHORT RIBS
• FRIED GREEN TOMATO BLT
• PUMPKIN BAKED OATMEAL
• CAPRESE CHICKEN
• SPINACH, MUSHROOM AND CHEESE QUICHE

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FRIED CHICKEN TENDERS

Make these buttermilk fried chicken tenders at home for half of the cost then at a restaurant. Use them in sandwiches, salads or simply by themselves. This is a very easy recipe to make, and the chicken comes out moist with a crispy outside coating.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Marinating time 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Course Appetizer, lunch, Main Course, Sandwich

Cuisine American, southern

Servings 8

Calories 484 kcal

Ingredients

  

• 2 lb Chicken tenders
• 1.5 cup Buttermilk
• 2 tbsp Hot sauce
• 2 tbsp Salt
• 2 tsp Onion powder
• 2 tsp Garlic powder
• 2 tsp Pepper white or black
• 2 tsp Smoked paprika
• 1.5 cup Flour all purpose
• ½ cup Cornstarch
• 2-3 cup Canola oil

Instructions

 

• Add chicken to a large Ziplock bag along with the buttermilk, hot sauce and half of the spices (1 tbsp salt, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp pepper and 1 tsp smoked paprika). Marinate in refrigerator for at least 2 hours or overnight.
  2 lb Chicken tenders, 1.5 cup Buttermilk, 2 tbsp Hot sauce
• In a medium sized bowl add flour, cornstarch and remaining dry spices (1 tbsp salt, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp pepper and 1 tsp smoked paprika). Mix well to incorporate.
  1.5 cup Flour, ½ cup Cornstarch
• In a large pot or Dutch oven on medium heat, add canola oil. Once oil gets up to 325-350 degrees F, add chicken in small batches (3-4 pieces at a time). Cook 3 minutes per side, 6 minutes total or until internal temperature is 165 degrees.
  2 lb Chicken tenders
• Remove chicken and place on a paper towel lined plate to absorb excess oil. Sprinkle with salt to taste.

Notes

CAL 484   CARB 39G    FAT 29G    PROTEIN 17G    FIBER 1G    SUGAR 3G

Nutritional values do not reflect the total amounts used in this recipe.  The oil was used to fry in and was not completely added to the recipe as well as the buttermilk and flour.

Keyword buttermilk fried chicken, chicken tenders, easy fried chicken, fried chicken, fried chicken tenders

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