Crispy Buttermilk Fried Chicken Tenders Recipe

• portions: 4 servings
• temps actif: 30 minutes
• temps total: 5 hours

Ingrédients

1 cup buttermilk

1 ½ teaspoon salt

1 teaspoon garlic powder

½ teaspoon smoked paprika

½ teaspoon cayenne pepper

½ teaspoon black pepper

2 pounds chicken tenderloins

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried parsley

½ teaspoon black pepper

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper

2 tablespoon buttermilk

4-6 cups Vegetable oil (for cooking (approximately)

Instructions

Prepare the Buttermilk Marinade: In a large bowl, whisk together buttermilk, salt, garlic powder, smoked paprika, cayenne pepper, and black pepper until well combined.

Marinate the Chicken: Add the chicken tenders to the bowl. Make sure every piece is coated in the seasoned buttermilk mixture then cover and refrigerate for at least 4 hours, or up to 24 hours.

Prepare the Breading: In a shallow dish, combine the flour, baking powder, salt, paprika, black pepper, garlic powder, onion powder, dried parsley, smoked paprika, and cayenne pepper. Add 2 tablespoons of buttermilk to the flour mixture. Use your fingertips to rub the buttermilk into the flour to form small clumps (when fried, these bits create an ultra-crispy, craggy texture).

Dredge the Chicken: Remove the chicken tenders from the marinade a few at a time, allowing any excess to drip off. Coat the chicken tenders in the seasoned breading mixture, pressing firmly to ensure the breading sticks.

Set the breaded chicken tenders aside on a wire rack or plate.

To Fry the Chicken: Place a wire cooling rack inside a large baking sheet lined with foil. Heat about 3 inches of oil in a deep pan or 6 to 7-quart Dutch oven to 350°F (175°C). Use a deep fry thermometer for accuracy. Working in batches, carefully lower 3-4 chicken tenders at a time into the hot oil. Fry for 5–6 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) as measured by a digital meat thermometer.

Return the oil to 350°F (175°C) and repeat until all of the chicken tenders have been cooked.

Drain and Serve: Transfer the cooked tenders to the prepared wire rack (placed over a baking sheet) to drain excess oil. Sprinkle with fresh chopped parsley if desired.

Nutrition

• Calories: 842 kcal
• Lipides Totaux: 62 g
• Lipides Saturés: 11 g
• Lipides Insaturés: 46 g
• Acides Gras Trans: 0.4 g
• Cholestérol: 116 mg
• Sodium: 1725 mg
• Glucides Totaux: 30 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 4 g
• Protéines: 42 g