Buttermilk Chicken Tenders
My kids love ordering breaded chicken tenders when we go out to eat, so I decided to make my own version so they could enjoy them at home as well. The tenders are soaked in buttermilk, which makes them juicy and moist. Needless to say, my kids love them!
My kids love ordering breaded chicken tenders when we go out to eat, so I decided to make my own version so they could enjoy them at home as well. The tenders are soaked in buttermilk, which makes them juicy and moist. Needless to say, my kids love them!
- Carbohydrate 230.445222684646 g
- Cholesterol 195.772871712487 mg
- Fat 73.6615016431318 g
- Fiber 5.14115319880613 g
- Protein 75.0232193324869 g
- Saturated Fat 16.156859821403 g
- Serving Size 1 1 Recipe (856g)
- Sodium 4628.74514672009 mg
- Sugar 225.304069485839 g
- Trans Fat 12.2297546445251 g
- Calories 1874 calories
Step-by-step
- Add the chicken tenders to a medium bowl; pour the buttermilk over and mix to ensure that the tenders are coated completely. Let stand 10 minutes at room temperature.
- Mix together the flour, seasoned salt, poultry seasoning, and pepper in large bowl. Add the chicken tenders and dredge completely.
- Heat about an inch of oil in a large skillet over medium-high heat. When heated, shake excess flour from chicken tenders and add to skillet. Fry until cooked through, golden brown and crispy, about 4 minutes on the first side and 3 minutes on the second side. Fry in batches, removing each previous batch to a paper towel to drain. Taste a tender for seasoning, and sprinkle with salt while still hot if needed.
The exterior shatters into a pale-gold crust while the meat inside remains completely tender and steamy. Many cooks attempt this method with inadequate pans, leading to uneven browning and oil temperature drops that saturate the breading. Using a heavy cast-iron skillet or a wide Dutch oven helps retain thermal mass when cold meat hits the fat. Maintain the oil temperature between 350 and 375 degrees Fahrenheit throughout frying to ensure the flour coating crisps before burning. ### Equipment and Setup
A wide-bottomed skillet measuring at least 12 inches across prevents crowding, which causes steaming instead of frying. tongs are essential for safely lowering and flipping each piece without tearing the delicate flour coating. Paper towels alone will trap steam underneath the meat during draining; transferring the cooked pieces to a wire cooling rack set over a baking sheet preserves the crisp exterior. ### Fresh Versus Preserved Elements
Commercial cultured buttermilk contains active lactic acid that breaks down surface proteins rapidly, whereas homemade milk-and-acid substitutions lack the exact viscosity needed to cling to smooth chicken tenders. Utilizing thick, store-bought cultured buttermilk ensures the flour adheres properly during the dry-to-wet transfer without sliding off into the hot oil.
A wide-bottomed skillet measuring at least 12 inches across prevents crowding, which causes steaming instead of frying. tongs are essential for safely lowering and flipping each piece without tearing the delicate flour coating. Paper towels alone will trap steam underneath the meat during draining; transferring the cooked pieces to a wire cooling rack set over a baking sheet preserves the crisp exterior. ### Fresh Versus Preserved Elements
Commercial cultured buttermilk contains active lactic acid that breaks down surface proteins rapidly, whereas homemade milk-and-acid substitutions lack the exact viscosity needed to cling to smooth chicken tenders. Utilizing thick, store-bought cultured buttermilk ensures the flour adheres properly during the dry-to-wet transfer without sliding off into the hot oil.
