Homemade fried buttermilk chicken tenders. These are the best tasting chicken tenders I have ever tried. Using a few ingredients including homemade seasoning salt this will be a recipe both kids and adults will enjoy.
Ingredients
Method
- In a large Ziplock bag, combine the chicken tenders with the marinade ingredients. Seal the bag and massage the chicken until evenly coated with buttermilk and seasoning. Place in the refrigerate for at least 1 hours or up to 24 hours.
- In a large Ziplock bag or bowl, combine the flour, baking powder, and seasoning salt.
- Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a couple of pieces at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so it sticks together. Set breaded tenders on the prepared baking sheet.
- Line another baking sheet with foil or paper towels and place a rack on top, then place it next to the stove. Add your oil to a Dutch oven or a large cast iron skillet about 1/2 – 1 inch deep. Heat over medium-high heat (350° -375°). Using tongs, place 3 or 4 chicken tenders in the hot oil without crowding. Cook until golden brown on the bottom side, 2 -3 minutes, then flip and cook until the other side is also golden, 2 or 3 minutes more. Set the cooked tenders on the rack lined baking sheet to drain. Fry remaining tenders a couple 3 or 4 pieces at a time adjusting the heat as necessary. Turn the heat down a little if the chicken is browning too quickly.
Notes
Buttermilk Substitute
- 1 cup of whole or 2% milk, or heavy cream.
- 1 tablespoon lemon juice or white distilled vinegar.
