Best Damn Buttermilk Chicken Tenders are a delicious treat perfect for any occasion. These tender strips of chicken, marinated in buttermilk, have a crispy, golden crust that will leave everyone craving more. Whether served as a main dish or a party appetizer, these chicken tenders will surely impress with their flavor and texture. Plus, they are easy to make, allowing you to enjoy restaurant-quality food right at home.

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Why You’ll Love This Recipe

Crispy Perfection: The frying method gives these tenders an irresistible crispy exterior.
Flavorful Marinade: Soaking the chicken in buttermilk makes each bite juicy and tender.
Quick Preparation: With just 15 minutes of prep time, you can have these tenders ready in no time.
Versatile Dish: Perfect for family dinners, game day snacks, or casual get-togethers.
Kid-Friendly: Even the pickiest eaters will love these tasty chicken strips.

Tools and Preparation

To create the Best Damn Buttermilk Chicken Tenders, you’ll need a few essential tools to ensure success in the kitchen.

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Essential Tools and Equipment

Deep frying pan
Plastic wrap
Meat mallet
Bowls (large and small)
Instant-read thermometer
Paper towels

Importance of Each Tool

Deep frying pan: Provides ample space for frying and ensures even cooking of chicken tenders.
Meat mallet: Helps achieve uniform thickness for even cooking and tenderness.
Instant-read thermometer: Ensures your chicken reaches the safe internal temperature of 165°F, guaranteeing it is fully cooked.

Ingredients

These chicken tenders feature boneless, skinless chicken breast, marinated in buttermilk, then fried with a flakey, crispy, golden crust to absolute mouthwatering perfection.

Chicken Ingredients

1 lb boneless, skinless chicken breast

Coating Ingredients

1.5 cups all-purpose flour
1 tbs seasoned salt (such as Lawry’s)
1 tbs paprika
1 tbs parsley flakes, dried

Wet Ingredients

2 eggs
1 cup buttermilk

Cooking Ingredients

2 cups vegetable oil

How to Make Best Damn Buttermilk Chicken Tenders

Step 1: Prepare the Chicken

Place the boneless, skinless chicken breast between two pieces of plastic wrap.
Use a meat mallet to pound the chicken to an even thickness of about 1/2 inch.
Cut the flattened chicken into strips about one inch thick.
Place the strips in a bowl with buttermilk, cover it with plastic wrap, and refrigerate for about an hour.

Step 2: Prepare the Coating

In a large bowl, combine all-purpose flour, seasoned salt, paprika, and parsley flakes. Mix well.
In another bowl, beat the two eggs until well combined.

Step 3: Heat the Oil

In your deep frying pan, heat the vegetable oil to around 350°F over medium heat (about 5 minutes).

Step 4: Dredge the Chicken Strips

Remove the marinated chicken strips from the buttermilk.
One at a time, dredge each strip in the flour mixture and shake off any excess.
Dunk each strip into the beaten eggs and let any excess egg drip off before returning it back through the flour mixture.
Set aside on a paper plate until all strips are coated.

Step 5: Frying Time!

Carefully place the coated chicken tenders into the hot oil.
Fry for about 3-4 minutes until golden brown on one side.
Flip the pieces over and fry for another 3 minutes or until they reach an internal temperature of 165°F using your instant-read thermometer.

Step 6: Drain and Serve

Once cooked, carefully remove the chicken from oil using tongs or a slotted spoon.
Drain them on paper towels to remove excess oil before serving.

Enjoy your delicious Best Damn Buttermilk Chicken Tenders!

How to Serve Best Damn Buttermilk Chicken Tenders

These chicken tenders are not just a meal; they can be transformed into an exciting dining experience. Here are some delicious serving suggestions to elevate your dish.

With Dipping Sauces

Honey Mustard: A sweet and tangy blend that pairs perfectly with the crispy tenders.
Buffalo Sauce: For those who love a spicy kick, this sauce adds heat and flavor.
Ranch Dressing: Creamy ranch complements the crunch of the chicken and adds a cool contrast.

On a Salad

Caesar Salad: Top romaine lettuce with these tenders for a hearty meal.
Garden Salad: Fresh greens, veggies, and buttermilk chicken create a refreshing dish.
Coleslaw: The crunch of coleslaw enhances the texture of the chicken.

With Bread and Buns

Sandwiches: Place tenders between two slices of bread with your favorite toppings for a satisfying sandwich.
Sliders: Mini buns make for perfect party sliders that everyone will love.
Tortillas: Wrap them up in tortillas with veggies for a quick snack.

How to Perfect Best Damn Buttermilk Chicken Tenders

Achieving the perfect buttermilk chicken tenders requires attention to detail. Here are some tips to ensure your chicken turns out delicious every time.

Marinate Properly: Letting the chicken sit in buttermilk for at least an hour allows flavors to penetrate deeply.
Heat Oil Correctly: Ensure your oil is at 350°F before frying for that perfect golden crust.
Don’t Overcrowd the Pan: Frying in batches prevents temperature drops, ensuring crispy tenders.
Use Fresh Ingredients: Fresh herbs and spices enhance flavor significantly, making your dish more vibrant.
Rest After Frying: Allowing the chicken to rest on paper towels helps maintain its crispiness by absorbing excess oil.

Best Side Dishes for Best Damn Buttermilk Chicken Tenders

Pairing sides with your chicken tenders can turn dinner into a feast. Here are some fantastic side dishes that complement them well.

French Fries: Crispy fries are a classic combination that everyone loves.
Mashed Potatoes: Creamy mashed potatoes provide comfort and balance.
Corn on the Cob: Sweet corn adds freshness and crunch alongside your tenders.
Baked Beans: The smoky flavor of baked beans is a great contrast to the rich chicken.
Sweet Potato Wedges: Roasted or fried, these add sweetness and color to your plate.
Macaroni and Cheese: This cheesy side is always a hit, especially with kids!
Garlic Bread: Crisp garlic bread is perfect for soaking up any leftover sauces or drippings.
Steamed Broccoli: A healthy option that adds color and nutrients to your meal.

Common Mistakes to Avoid

When making the Best Damn Buttermilk Chicken Tenders, it’s easy to make some common mistakes that could affect your final dish. Here are a few to watch out for:

Over-marinating: Leaving chicken in buttermilk for too long can lead to a mushy texture. Aim for about an hour for the best results.
Inconsistent sizing: Cutting chicken strips unevenly can result in uneven cooking. Ensure all strips are about one inch thick for even frying.
Skipping the double breading: Not coating the chicken twice can lead to less crispy tenders. Always dredge the chicken in flour, dip in egg, and coat with flour again.
Incorrect oil temperature: Frying at too low or too high a temperature can ruin the texture. Use a thermometer to maintain oil around 350°F for perfect frying.
Not draining properly: Placing hot tenders directly on a plate without draining will make them soggy. Use paper towels to absorb excess oil after frying.

Storage & Reheating Instructions

Refrigerator Storage

Store leftover chicken tenders in an airtight container.
They will stay fresh for up to 3 days in the refrigerator.

Freezing Best Damn Buttermilk Chicken Tenders

For longer storage, freeze cooked tenders in a freezer-safe bag or container.
They can last up to 3 months in the freezer.

Reheating Best Damn Buttermilk Chicken Tenders

Oven: Preheat oven to 400°F and place on a baking sheet for about 10-15 minutes until heated through and crispy.
Microwave: Heat on medium power for about 1-2 minutes. Note that this may not retain crispiness.
Stovetop: Reheat in a skillet over medium heat for about 5-7 minutes, flipping until warmed and crisped.

Frequently Asked Questions

Here are some common questions about the Best Damn Buttermilk Chicken Tenders that might help you out.

Can I use other types of meat?

You can use turkey or pork strips as substitutes, although adjustments might be necessary for cooking times.

What if I don’t have buttermilk?

You can create a buttermilk substitute using milk mixed with vinegar or lemon juice. Let it sit for about 5 minutes before using.

How do I make gluten-free chicken tenders?

Use gluten-free flour instead of all-purpose flour. The rest of the recipe remains the same.

Can I bake these chicken tenders instead?

Yes! For healthier options, bake them at 425°F for about 20-25 minutes, flipping halfway through for even cooking.

Final Thoughts

The Best Damn Buttermilk Chicken Tenders are not only crispy and delicious but also versatile enough to serve as a main dish or appetizer. Feel free to customize the spices or dipping sauces to suit your taste preferences. Give this recipe a try; your family and friends will love it!

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Best Damn Buttermilk Chicken Tenders

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Author: Cara
Total Time: 30 minutes
Yield: Serves approximately 4 people 1x

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Description

Indulge in the Best Damn Buttermilk Chicken Tenders, a mouthwatering delight that combines a crispy, golden crust with juicy, tender chicken. These homemade chicken strips are marinated in rich buttermilk, ensuring each bite is bursting with flavor. Whether you’re entertaining guests or enjoying a casual family dinner, these tenders are sure to impress. With easy preparation and quick cooking time, you can serve up restaurant-quality comfort food right from your kitchen. Perfect as a main dish or appetizer, these chicken tenders will leave everyone craving more!

Ingredients

Scale

1 lb boneless, skinless chicken breast
1 cup buttermilk
2 eggs
1.5 cups all-purpose flour
1 tbsp seasoned salt
1 tbsp paprika
1 tbsp dried parsley flakes
2 cups vegetable oil (for frying)

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Instructions

Pound chicken breast between plastic wrap until even (½ inch thick). Cut into strips.
Marinate chicken in buttermilk for at least 1 hour in the refrigerator.
In a bowl, mix flour, seasoned salt, paprika, and parsley flakes.
Beat eggs in a separate bowl.
Heat vegetable oil to 350°F in a deep frying pan.
Dredge marinated chicken strips in the flour mixture, dip in eggs, then back into flour.
Fry chicken strips for 3-4 minutes on each side until golden brown and cooked through (internal temp of 165°F).
Drain on paper towels and serve.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main
Method: Frying
Cuisine: American