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4.36 from 14 votes

Country Fried Buttermilk Chicken Tenders

CRISPY, FLAVORFUL COUNTY FRIED BUTTERMILK CHICKEN TENDERS! RUSTIC AND FULL OF DOWN-HOME GOODNESS! EASY TO MAKE RECIPE AND VERY VERSATILE”WATCH ME MAKE THESE COUNTRY FRIED CHICKEN TENDERS FROM START TO FINISH!
Course chicken, Main
Cuisine American, southern
Keyword buttermilk, chicken, country, how to make, southern style, tenders
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 12 tenders
Author Divas Can Cook

Ingredients

  • 1.5 pound chicken tenderloins or chicken breast cut into strips across the grain
  • 2 cups buttermilk
  • 1 teaspoon salt
  • 3 cloves garlic chopped
  • 1/2 cup onions sliced
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1 teaspoon onion powder optional
  • 1 teaspoon parsley

Instructions

  • In a large bowl combine buttermilk, salt, garlic and onion. (can also add in red pepper or hot sauce!)
  • Submerged chicken into mixture.
  • Cover and refrigerate for 4 hours or overnight.
  • Stir in remaining spices (feel free to cut back on the spices by half if you don't like extra seasoned chicken. I always taste my flour to make sure it's seasoned well.)
  • Remove the chicken from the buttermilk, letting most but not all of the excess buttermilk drip off.
  • Place the chicken into the flour mixture and with the other hand, coat the chicken completely with the flour.
  • Place coated chicken on a plate and continue until all the chicken is coated heavily with flour.
  • Let the chicken rest until the flour looks as though it is getting absorbed (very important to prevent the coating for sliding off)
  • When it's time to fry the chicken, heat oil in a cast iron skillet. The oil is hot enough when a leftover clump of flour fries gently.
  • Gently lower the tenders into the hot oil a few at a time. The oil should be steady with lots of calm bubbles. It should not be sputtering, smoking or popping out of the pan. Reduce the heat if needed.
  • Cook until underside is golden and then flip and continue cooking until that side is golden and crispy. (Cooking times will vary based on thickness.)
  • Remove from oil and let drain on a plate lined with paper towels or a cooking rack.
  • Serve hot!

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