Buttermilk Chicken Made Easy in 3 Irresistible Phases
This golden crispy buttermilk chicken is soaked, seasoned, and fried to juicy perfection in just three irresistible phases. Perfect for weeknight dinners or impressing a crowd.
Ingredients
For the Marinade
- 2 pounds chicken tenderloins
- 1 cup buttermilk
- 1.5 teaspoons salt
- 0.25 teaspoon cayenne pepper
- 0.25 teaspoon garlic powder
- 0.25 teaspoon paprika
For the Breading
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 heaping teaspoon salt
- 0.75 teaspoon black pepper
- 0.75 teaspoon garlic powder
- 0.75 teaspoon paprika
- 3 tablespoons buttermilk
For Cooking
- 3-4 cups vegetable oil for frying
Instructions
- In a large sealable bag, combine chicken tenderloins with buttermilk, salt, cayenne, garlic powder, and paprika. Seal and refrigerate for at least 4 hours or overnight.
- In a separate large bowl, whisk flour, baking powder, salt, pepper, garlic powder, and paprika. Stir in buttermilk to form crumbly clumps.
- Remove chicken from marinade. Dredge each tender in the breading mixture, pressing to ensure it sticks. Place breaded tenders on a lined baking sheet.
- In a large heavy-bottomed pot, heat oil over medium-high to 350°F. Fry chicken tenders in batches, flipping once, until golden and cooked through. Drain on paper towels.
- Serve hot with your favorite dipping sauce or side dishes.
Notes
Marinate longer for extra tenderness. You can reheat leftovers in a 350°F oven to restore crispiness. Freezer-friendly for up to 3 months.