It’s Day 17, and we’re keeping things crispy and comforting with Buttermilk Fried Chicken Tenders! Whether you're serving them as an appetizer, a casual dinner, or a snack while decorating the tree, these golden tenders will satisfy your cravings and keep you fueled up for the final week of advent ahead!
Yields: 4 Servings
Ingredients
For the Marinade
- 2 pounds chicken tenderloins
- 1 cup buttermilk
- 1½ teaspoons salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
For the Breading
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 heaping teaspoon salt
- ¾ teaspoon black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika
- 3 tablespoons buttermilk
For Cooking
- 3–4 cups vegetable oil, for frying
Instructions
- Marinate the Chicken: In a large sealable bag, combine chicken tenderloins with all the marinade ingredients. Seal the bag tightly and massage to ensure the chicken is evenly coated. Place the bag in a bowl (to prevent leaks) and refrigerate for at least 4 hours, or up to 24 hours for maximum flavor.
- Prepare the Breading: In a large bowl, whisk together flour, baking powder, salt, black pepper, garlic powder, and paprika until blended. Add 3 tablespoons of buttermilk and stir with a fork to create a clumpy texture.
- Bread the Chicken: Line a baking sheet with aluminum foil for easy cleanup. Remove chicken pieces from the marinade and coat them one at a time in the breading mixture, pressing firmly to ensure the breading adheres. Place breaded tenders on the prepared baking sheet.
- Fry the Chicken: Heat vegetable oil in a large, high-sided pot over medium-high heat until shimmering (about 350°F). Test with a cube of bread—it should sizzle upon contact. Carefully place chicken tenders in the oil, ensuring not to overcrowd the pot. Fry until golden brown on one side, about 2–3 minutes, then flip and cook until evenly golden and cooked through.
- Drain: Transfer cooked tenders to a baking sheet lined with paper towels to drain excess oil. Repeat with remaining batches, adjusting the heat as needed.
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