Crispy Buttermilk Chicken Tenders
The goal here is a coating that holds its own against the heat of the oil without separating from the meat. It starts with the brine and ends with a quick, high-heat fry.
Maintain the oil temperature
If you crowd the pan, the oil temperature drops, resulting in greasy tenders. Work in small batches and wait for the oil to recover its heat between rounds.
- heavy-bottomed cast iron skillet
- deep-fry thermometer
- wire cooling rack
- tongs
What goes in.
- 1.5 lbchicken breast tenderloins
- 1.5 cupsbuttermilk
- 2 cupsall-purpose flour
- 1 tbspkosher salt
- 1 tspblack pepper
- 1 tspgarlic powder
- 1 tsppaprika
- 2 cupsneutral frying oil, such as grapeseed or canola
Building the crust
Dredge each piece in flour, dip it back into the buttermilk, then return it to the flour. This ensures a thick, craggy exterior that shatters when bitten.
The method.
Brine the chicken
Place the tenderloins in a bowl and cover with buttermilk. Refrigerate for at least one hour; this acid tenderizes the meat.
Prepare the breading station
Whisk the flour and dry seasonings in a wide, shallow dish. Use a separate bowl for the buttermilk.
Dredge
Remove a tenderloin from the buttermilk, letting excess drip off. Toss in flour, dip back in buttermilk, then press firmly into the flour again. Set aside on a wire rack for 10 minutes to allow the coating to hydrate.
Fry
Fill your skillet with 1 inch of oil and heat to 350°F. Gently lower 3 or 4 tenders into the oil. Fry for 3–4 minutes per side until deep golden brown.
Drain
Transfer finished tenders to a fresh wire rack rather than paper towels to keep the bottoms from steaming and losing their crunch.
Other turns to take.
Spicy Version
Add 2 teaspoons of cayenne pepper and 1 teaspoon of dried oregano to the flour mixture.
Extra Crunch
Replace one-half cup of the flour with cornstarch for a lighter, more brittle crust.
When it doesn't go to plan.
Pat the chicken dry before dipping it into the first flour coating if the buttermilk is too thin.
Use a wire rack instead of a plate for resting the coated chicken to prevent the bottom from becoming gummy.
If the oil starts smoking, take the pan off the heat immediately; it is likely too hot.
The ones that keep coming up.
Can I bake these instead?
You can, but you will miss the characteristic shatter of a fried crust. If baking, place them on a greased wire rack inside a baking sheet at 425°F and spray the tops with oil.
Why is my breading falling off?
Usually, this happens because the chicken was too wet when it hit the flour, or the oil wasn't hot enough, causing the breading to soak up oil before it could set.
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