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- 1 lb chicken breast, cut into strips - 1 cup buttermilk - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1 teaspoon salt - 1/2 teaspoon black pepper The main ingredients create a great flavor base. Buttermilk makes the chicken juicy and tender. The spices add depth and warmth. Garlic and onion powder give a savory kick. Paprika adds color and a slight smokiness. Salt and pepper enhance all the flavors. - 1 cup all-purpose flour - 1 cup breadcrumbs (Panko for extra crunch) - Oil for frying The breading components provide that crave-worthy crunch. All-purpose flour helps the coating stick to the chicken. Panko breadcrumbs give an extra crispy texture. Frying in oil ensures that golden brown finish we all love. - Dipping sauces suggestions Consider pairing your chicken tenders with tasty dips. Honey mustard, ranch, or barbecue sauces work well. You could also try spicy ketchup or garlic aioli for a twist. Dipping sauces make the meal fun and interactive. Enjoy experimenting with different flavors! Explore the full recipe for more details on how to make these delicious buttermilk chicken tenders. First, I combine buttermilk with garlic powder, onion powder, paprika, salt, and pepper in a large bowl. This mix creates a flavorful marinade. Next, I add the chicken strips, making sure they are fully submerged. I cover the bowl and refrigerate it for at least two hours. For the best taste, I often let it marinate overnight. While the chicken soaks, I set up my breading station. In one shallow dish, I pour flour. In another dish, I mix breadcrumbs with dried oregano. After that, I take the marinated chicken out. I let excess liquid drip off to avoid a soggy coating. I heat about half an inch of oil in a large skillet over medium-high heat. To check if the oil is ready, I drop in a breadcrumb. If it sizzles, I know it’s time to fry. I add the breaded chicken strips in batches, ensuring not to crowd the pan. I fry each side for about four to five minutes or until golden brown. The chicken should reach an internal temperature of 165°F. After cooking, I place them on a paper towel-lined plate to soak up any extra oil. For the full recipe, refer to the detailed instructions above. To get that perfect crunch, use Panko breadcrumbs. They are lighter and airier than regular breadcrumbs. This helps make the chicken tenders crispy and golden. I also recommend a double coating technique. First, coat the chicken strips in flour. Then, dip them back in buttermilk. Finally, cover them in Panko. This method locks in moisture and adds extra crunch. Marination time is key. I suggest marinating the chicken for at least two hours. For the best flavor, let it sit overnight. This helps the chicken soak in all the tasty buttermilk spices. Cooking temperature matters too. Heat the oil to medium-high. This ensures the chicken cooks evenly and stays juicy. Aim for an internal temperature of 165°F to ensure it's fully cooked. When it comes to dips, honey mustard and ranch are my favorites. They pair well with the tender and crispy chicken. You can also try barbecue sauce for a smoky touch. For side dishes, I love serving these tenders with sweet potato fries or a fresh salad. They add a nice balance to the meal. You can find the Full Recipe above to guide you through the cooking process! {{image_2}} To create spicy buttermilk chicken tenders, heat matters. You can add spices like cayenne pepper or chili powder to the marinade. This gives your chicken a nice kick. For sauces, try sriracha mayo or spicy honey. Both pair well with the crispy tenders. You can mix and match to find your perfect heat level. If you prefer a healthier option, try baking the chicken tenders. Preheat your oven to 425°F. Arrange the coated chicken on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, flipping halfway. You can substitute the oil with cooking spray for fewer calories. This method keeps the tenders crispy and delicious. For a gluten-free twist, swap all-purpose flour with almond flour or rice flour. Use gluten-free breadcrumbs instead of regular ones. Keep an eye on the cooking time, as gluten-free options may cook faster. Check for a golden color and an internal temperature of 165°F. This way, everyone can enjoy these tasty tenders. For the full recipe, check out the section above. To store leftover chicken tenders, place them in an airtight container. This helps keep them fresh and tasty. You can store them in the fridge for up to 3 days. When reheating, use an oven or air fryer. This method keeps the chicken crispy. Avoid using a microwave as it makes the tenders soggy. You can freeze chicken tenders before or after cooking. If freezing before cooking, coat and bread the chicken. Place them on a baking sheet and freeze until solid. Then transfer to a freezer bag. For cooked tenders, let them cool first. Wrap each piece in plastic wrap and place in a freezer bag. To thaw, move them to the fridge overnight. You can also use the microwave for a quick thaw. Just be careful not to fully cook them in the microwave. In the fridge, chicken tenders last about 3 days. In the freezer, they can last up to 2 months. Always check for signs of spoilage before eating. If they smell off or look strange, it’s best to toss them. Keeping track of how long they have been stored helps ensure you enjoy them at their best. You can use regular milk if you don't have buttermilk. To get a similar taste, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5-10 minutes. This method helps create acidity, which gives the chicken a tender bite. However, regular milk lacks the thick texture and tanginess of buttermilk. Your chicken may turn out less rich in flavor. To check if chicken is fully cooked, use a meat thermometer. The safe internal temperature for chicken is 165°F. Insert the thermometer into the thickest part of the chicken to get an accurate reading. If you don't have a thermometer, look for clear juices when you cut into the chicken. The meat should no longer be pink, and the juices should run clear. Many sides pair well with buttermilk chicken tenders. Family-friendly options include: - French fries - Coleslaw - Macaroni and cheese If you prefer healthy alternatives, try: - Steamed broccoli - Mixed green salad - Sweet potato fries These sides enhance your meal and provide balance to the crispy chicken tenders. Want more ideas? Check out the full recipe for additional tips! In this blog post, we explored making delicious buttermilk chicken tenders. We covered the key ingredients, from chicken and buttermilk to spices. You learned step-by-step instructions for marinating, breading, and frying. We shared tips for achieving a crispy texture and keeping the chicken juicy. You can try different variations, like spicy or baked tenders. Finally, we discussed storage tips to maintain freshness. Now, you have all the tools to create tasty chicken tenders at home. Enjoy your cooking and impress your friends and family with this easy recipe!

Buttermilk Chicken Tenders

Get ready to make the ultimate crispy buttermilk chicken tenders that will leave everyone craving more! This easy recipe guides you through marinating chicken strips in a flavorful buttermilk mixture before transforming them into golden, crunchy bites. Perfect for dinner or as a party snack, these tenders are sure to impress! Click through to discover how to whip up this delicious dish and enjoy the delightful flavors today!
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Ingredients
  

1 lb chicken breast, cut into strips

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 cup all-purpose flour

1 cup breadcrumbs (Panko for extra crunch)

1/2 teaspoon dried oregano

Oil for frying

Instructions
 

Marinate the Chicken: In a large bowl, mix the buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken breast strips, ensuring they are fully submerged in the mixture. Cover and refrigerate for at least 2 hours (or overnight for maximum flavor).

    Prepare the Breading Station: In one shallow dish, place the flour. In another, combine the breadcrumbs and dried oregano. Remove the chicken from the marinade, allowing excess liquid to drip off.

      Coat the Chicken: Dredge each chicken strip in flour, ensuring it's well coated. Shake off the excess flour, then dip it back into the buttermilk for a second coating. Finally, press the chicken into the breadcrumb mixture until fully coated.

        Heat the Oil: In a large skillet, heat about 1/2 inch of oil over medium-high heat. You can test if the oil is ready by dropping a breadcrumb into it; if it sizzles, it's good to go.

          Fry the Chicken Tenders: Carefully place the breaded chicken strips in the hot oil in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F).

            Drain and Serve: Once cooked, remove the chicken tenders from the skillet and place them on a paper towel-lined plate to absorb excess oil.

              Enjoy: Serve warm with your favorite dipping sauces like honey mustard or ranch.

                Prep Time: 15 mins | Total Time: 2 hrs 30 mins | Servings: 4