Buttermilk Chicken Tenders
A comforting and delicious family favorite, these Buttermilk Chicken Tenders are quick to prepare and perfect for any gathering.
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breasts, cut into strips
- 1 cup buttermilk Can substitute with regular milk mixed with a splash of vinegar.
For the Coating
- 1 cup all-purpose flour Whole wheat flour can be used for a healthier option.
- 1 cup panko breadcrumbs Regular breadcrumbs can be swapped.
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
Marination
- In a bowl, combine the chicken strips and buttermilk. Allow them to marinate for at least 15 minutes or up to a few hours.
Prepare the Coating
- In a separate shallow dish, mix the flour, garlic powder, paprika, salt, and pepper. In another dish, place the panko breadcrumbs.
Coat the Chicken
- Take each chicken strip from the buttermilk marinade, letting excess liquid drip off. Dredge it in the flour mixture, dip it back into the buttermilk, and coat it with panko breadcrumbs.
Fry the Chicken
- Heat vegetable oil in a large skillet over medium heat. Add the chicken tenders in batches, frying for 3-4 minutes on each side until golden brown.
Drain and Serve
- Place the cooked chicken tenders on a paper towel-lined plate to drain excess oil. Serve warm.
Notes
For a kick, add cayenne pepper to the flour mixture. Bake at 425°F for a healthier option. Store leftovers in an airtight container in the refrigerator for up to three days; freeze uncooked tenders before breading for longer storage.