This buttermilk chicken tenders recipe is crunchy on the outside and moist on the inside!
Ingredients
- ½ pounds chicken tenders: 1 piece
- buttermilk: 2 cups
- ½ cups all-purpose flour: 1 piece
- salt: 1 Tbsp
- garlic salt: 1 Tbsp
- mustard powder: 2 tsp
- ground paprika: 1 tsp
- ground black pepper: 1 tsp
- peanut oil: 2 cups (or as needed)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Soak chicken tenders in buttermilk for 20 to 30 minutes in the refrigerator.
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While chicken is soaking, combine flour, salt, garlic salt, mustard powder, paprika, and pepper in a large brown bag.
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Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
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Drain chicken and shake lightly to remove excess buttermilk. Chicken should still be damp. Drop chicken into the bag of seasoned flour and shake until well-coated.
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Drop chicken into hot oil in batches, about 6 pieces at a time, depending on the size of your pot. Cook until golden brown, crispy, and no longer pink in the center, 6 to 8 minutes. Remove from oil and drain on paper towels. Sprinkle with salt and pepper while still warm.
