Best Damn Buttermilk Chicken Tenders
These Best Damn Buttermilk Chicken Tenders are a must-try for anyone who loves crispy, juicy chicken. Perfect for family dinners, game day snacks, or a casual gathering with friends, these tenders are marinated in rich buttermilk to create a mouthwatering flavor and tender texture. The golden, flaky crust offers a satisfying crunch that will have everyone coming back for seconds!
Why You’ll Love This Recipe
- Delicious Flavor: The combination of buttermilk and spices creates an irresistible taste that elevates simple chicken tenders to gourmet status.
- Crispy Texture: Frying the tenders gives them a crunchy exterior while keeping the inside moist and tender.
- Easy to Make: With straightforward steps and simple ingredients, this recipe is perfect for even novice cooks.
- Versatile Dish: Serve these tenders as a main course, in sandwiches, or as a finger food at parties!
- Quick Cooking Time: In under 30 minutes, you can have a delicious meal ready to enjoy.
Tools and Preparation
Before you dive into making these delicious chicken tenders, ensure you have the right tools at your disposal. Having the right equipment makes the cooking process smoother and more enjoyable.
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Essential Tools and Equipment
Importance of Each Tool
- Deep frying pan: Provides ample space for frying multiple tenders simultaneously without crowding.
- Meat mallet or rolling pin: Ensures even thickness of chicken strips for consistent cooking.
- Mixing bowls: Necessary for combining dry ingredients and marinating chicken.
Ingredients
These chicken tenders feature boneless, skinless chicken breast, marinated in buttermilk, then fried with a flaky, crispy, golden crust to absolute mouthwatering perfection.
Chicken
- 1 lb boneless, skinless chicken breast
Coating
- 1.5 cups all-purpose flour
- 2 eggs
- 1 cup buttermilk
- 1 tbs seasoned salt (such as Lawry’s)
- 1 tbs paprika
- 1 tbs parsley flakes, dried
Frying Oil
- 2 cups vegetable oil
How to Make Best Damn Buttermilk Chicken Tenders
Step 1: Prepare the Chicken
Place chicken breasts in between 2 pieces of plastic wrap and pound to even thickness of about 1/2. Then cut into strips about an inch thick. Place in a bowl with buttermilk and let sit in the refrigerator covered for about an hour.
Step 2: Prepare the Coating
In a large bowl, combine flour, seasoned salt, paprika, and parsley flakes. In another bowl, beat the two eggs until well combined.
Step 3: Heat the Oil
In a deep frying pan, heat oil to about 350°F (medium heat) for about 5 minutes.
Step 4: Coat the Chicken Strips
Remove chicken strips from buttermilk. One at a time, dredge each strip in the flour mixture and shake off excess. Then dunk into beaten eggs and let excess drip off before returning it back through the flour mixture. Set aside on a paper plate until all pieces are coated.
Step 5: Fry the Chicken Tenders
Carefully place the coated chicken tenders into the pan with hot oil. Fry for about 3-4 minutes until golden brown; flip pieces over for another 3 minutes or until golden brown. Ensure that the internal temperature reaches 165°F on an instant-read thermometer.
Step 6: Drain Excess Oil
Carefully remove chicken from oil and drain on paper towels to absorb excess oil before serving.
Enjoy your crispy Best Damn Buttermilk Chicken Tenders!
How to Serve Best Damn Buttermilk Chicken Tenders
These delicious chicken tenders can be served in various ways to enhance your meal. Whether you’re hosting a dinner or preparing a casual family night, these serving suggestions will elevate your experience.
Classic Dipping Sauces
- Honey Mustard: A sweet and tangy sauce that pairs perfectly with the crispy texture of the tenders.
- Ranch Dressing: Creamy and herbaceous, this is a favorite for many when enjoying chicken tenders.
- BBQ Sauce: A smoky and sweet option that complements the buttermilk flavors beautifully.
On a Salad
- Caesar Salad: Top your greens with the tenders for a hearty twist on this classic dish.
- Mixed Greens: Toss together fresh vegetables and serve the chicken on top for a light yet filling meal.
In a Sandwich
- Chicken Tender Sandwich: Place the tenders in a bun with lettuce and tomato for an easy-to-eat meal.
- Wrap It Up: Use tortillas to wrap chicken tenders, veggies, and your favorite sauce for a delicious handheld option.
As an Appetizer
- Party Platter: Cut the tenders into bite-sized pieces and serve with various dipping sauces for guests to enjoy.
- Skewered Appetizer: Thread chicken strips onto skewers for easy sharing at gatherings.
How to Perfect Best Damn Buttermilk Chicken Tenders
Achieving the perfect buttermilk chicken tenders requires attention to detail. Here are some tips to ensure your tenders are mouthwatering every time.
- Marinate Overnight: For deeper flavor, let the chicken marinate in buttermilk overnight instead of just an hour.
- Use Fresh Oil: Fresh vegetable oil will ensure maximum crispiness; reusing oil can lead to soggy results.
- Maintain Oil Temperature: Keep your oil around 350°F (175°C) for optimal frying; too hot will burn, while too cool will make them greasy.
- Avoid Crowding the Pan: Fry in batches to prevent lowering the oil temperature and ensure even cooking.
Best Side Dishes for Best Damn Buttermilk Chicken Tenders
Pairing side dishes with your Best Damn Buttermilk Chicken Tenders can create a well-rounded meal. Here are some excellent options:
- Coleslaw: A crunchy, tangy slaw adds freshness and balance to the rich flavors of fried chicken.
- French Fries: Crispy fries are a classic pairing that everyone loves; consider seasoning them with garlic or herbs.
- Macaroni and Cheese: Creamy mac and cheese makes for a comforting side that complements the crunch of chicken tenders.
- Corn on the Cob: Grilled or boiled corn adds sweetness; brush it with butter for extra flavor.
- Baked Beans: The smoky sweetness of baked beans pairs wonderfully with fried chicken.
- Garlic Bread: This savory addition is perfect for soaking up any leftover sauces on your plate.
Common Mistakes to Avoid
It’s easy to make a mistake when preparing the Best Damn Buttermilk Chicken Tenders. Here are some common pitfalls and how you can avoid them.
- Skipping the marination: Not allowing the chicken to soak in buttermilk can lead to dry tenders. Make sure to marinate for at least an hour for maximum flavor and tenderness.
- Improper oil temperature: If the oil isn’t hot enough, the chicken will absorb too much oil and become greasy. Use a thermometer to ensure your oil reaches 350°F before frying.
- Overcrowding the pan: Packing too many chicken tenders in the frying pan can lower the oil temperature and result in uneven cooking. Fry in small batches for the best results.
- Not shaking off excess flour: Failing to shake off excess flour can create a lumpy coating that won’t crisp up well. Give each piece a gentle shake before moving on to the egg dip.
- Cooking without checking temperature: Relying solely on color can be misleading. Always check that your chicken tenders reach an internal temperature of 165°F for safety.
Storage & Reheating Instructions
Refrigerator Storage
- Store cooked chicken tenders in an airtight container.
- They will last for up to 3 days in the refrigerator.
Freezing Best Damn Buttermilk Chicken Tenders
- Allow chicken tenders to cool completely before freezing.
- Place them in a freezer-safe bag or container, separating layers with parchment paper.
- They can be frozen for up to 3 months.
Reheating Best Damn Buttermilk Chicken Tenders
- Oven: Preheat oven to 375°F, place tenders on a baking sheet, and heat for about 10-15 minutes until warmed through and crispy.
- Microwave: Place tenders on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until heated through. Note that they may lose their crispiness.
- Stovetop: Heat a small amount of oil in a skillet over medium heat, then add chicken tenders and cook for about 3-5 minutes per side until warmed through.
Frequently Asked Questions
Here are some common questions about making the Best Damn Buttermilk Chicken Tenders.
Can I use regular milk instead of buttermilk?
You can use regular milk, but it won’t provide the same tangy flavor or tenderizing effect. Adding a tablespoon of vinegar or lemon juice to regular milk can mimic buttermilk.
How do I make gluten-free Best Damn Buttermilk Chicken Tenders?
Substitute all-purpose flour with gluten-free flour or almond flour. This will still give you tasty chicken tenders without gluten.
Can I bake these chicken tenders instead of frying?
Yes! To bake, preheat your oven to 400°F and place coated chicken strips on a baking sheet lined with parchment paper. Bake for about 20-25 minutes or until golden brown.
What sides go well with Best Damn Buttermilk Chicken Tenders?
These tenders pair wonderfully with coleslaw, fries, or a fresh garden salad. You can also serve them with dipping sauces like ranch or honey mustard.
Final Thoughts
The Best Damn Buttermilk Chicken Tenders are not just delicious; they are versatile too! Perfect for dinner or as party appetizers, you can customize them with various spices or dips based on your taste preferences. Try this recipe today for an irresistible meal that everyone will love!
Best Damn Buttermilk Chicken Tenders
- Total Time: 25 minutes
- Yield: Approximately 4 servings 1x
Description
Indulge in the Best Damn Buttermilk Chicken Tenders, a crispy and juicy delight that’s perfect for family meals, game day snacks, or gatherings with friends. Marinated in rich buttermilk, these tenders boast an irresistible flavor and tender texture, encased in a golden, flaky crust that delivers a satisfying crunch. With straightforward steps and simple ingredients, this easy chicken tender recipe ensures that even novice cooks can create a dish that will have everyone clamoring for seconds!
Ingredients
- 1 lb boneless, skinless chicken breast
- 1.5 cups all-purpose flour
- 2 eggs
- 1 cup buttermilk
- 1 tbsp seasoned salt
- 1 tbsp paprika
- 1 tbsp dried parsley flakes
- 2 cups vegetable oil for frying
Instructions
- Prepare the chicken by placing it between plastic wrap and pounding to an even thickness of about 1/2 inch. Cut into strips.
- Marinate the chicken strips in buttermilk for at least one hour in the refrigerator.
- In a bowl, mix flour, seasoned salt, paprika, and parsley flakes; beat eggs in another bowl.
- Heat oil in a deep frying pan to 350°F.
- Dredge each marinated chicken strip in the flour mixture, dip it in beaten eggs, then coat again with flour.
- Fry the tenders in batches for about 3-4 minutes per side or until golden brown and cooked through.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: About 4 tenders (150g)
- Calories: 460
- Sugar: 0g
- Sodium: 830mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 145mg
