1. Marinate the Chicken
- Prepare the Marinade:
- In a large bowl, whisk together 1 cup buttermilk, 1 tablespoon hot sauce (if using), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- Marinate the Chicken:
- Add 1 pound of chicken tenders to the buttermilk mixture. Ensure all the chicken is coated well.
- Cover and refrigerate for at least 1 hour, or up to overnight for the best flavor and tenderness.
2. Prepare the Breading
- Mix the Breading Ingredients:
- In a shallow dish, combine 1 cup all-purpose flour, 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- Set Up the Breading Station:
- You’ll need another shallow dish for the beaten eggs (optional but helps the breading stick better). In a small bowl, beat 2 large eggs.
3. Bread the Chicken
- Remove Chicken from Marinade:
- Take the chicken tenders out of the buttermilk marinade, letting any excess drip off.
- Dredge in Flour:
- Coat each chicken tender in the flour mixture, shaking off the excess.
- Dip in Egg (Optional):
- If using eggs, dip the floured chicken tenders into the beaten eggs, allowing any excess to drip off.
- Coat with Breading:
- Press the chicken tenders into the breadcrumb mixture, ensuring they are well-coated.
4. Fry the Chicken
- Heat the Oil:
- Heat 1-2 inches of vegetable oil in a large skillet over medium heat to 350°F (175°C). You can test the temperature by dropping a small piece of bread into the oil; it should sizzle and turn golden brown.
- Fry the Chicken:
- Working in batches, carefully add the breaded chicken tenders to the hot oil. Fry for 4-5 minutes per side, or until golden brown and crispy. The internal temperature should reach 165°F (74°C).
- Drain:
- Remove the chicken tenders from the oil and drain on a paper towel-lined plate.
5. Serve and Enjoy
- Garnish (Optional):
- Garnish with a sprinkle of fresh herbs like parsley if desired.
- Serve:
- Serve hot with your favorite dipping sauces such as ranch, honey mustard, or BBQ sauce. These tenders are also great with a side of coleslaw or a simple salad.
Tips for Perfection
- Marinate Time: For the juiciest tenders, allow them to marinate for at least 1 hour, but overnight is best.
- Oil Temperature: Maintain the oil temperature for crispy, golden tenders. If the oil is too hot, the outside will burn before the inside cooks through. If it’s too cool, the tenders will absorb too much oil.
- Bread Crumbs: For extra crunch, use Panko breadcrumbs.
Conclusion
Buttermilk Chicken Tenders are a delightful, crispy treat that combines the tangy flavor of buttermilk with a perfectly seasoned breading. They are tender on the inside and crispy on the outside, making them a hit with both kids and adults. Whether for a casual family dinner or a special occasion, these tenders are sure to be a favorite. Enjoy every crispy, flavorful bite!