Ingredients
Scale
· For the Chicken
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- 1 lb boneless, skinless chicken tenderloins
- 1 cup buttermilk
· For the Coating
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- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp dried thyme
- Salt and black pepper (to taste)
· For Frying
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- 3–4 cups peanut, vegetable, or canola oil
Instructions
1. Marinate the Chicken:
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- Place chicken tenderloins in a bowl. Pour buttermilk over them, ensuring they’re fully coated.
- Cover and refrigerate for at least 30 minutes (or up to 4 hours).
2. Prepare the Coating:
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- In a shallow bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, dried thyme, salt, and pepper.
3. Double-Dredge the Chicken:
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- Remove chicken from the marinade, letting excess buttermilk drip off.
- Coat each tenderloin in the seasoned flour mixture.
- Dip it back into the buttermilk, then coat it again in the flour mixture.
4. Heat the Oil:
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- In a deep skillet or Dutch oven, heat oil to 350°F. Use a thermometer for accuracy.
5. Fry the Chicken:
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- Fry chicken tenderloins in batches, 2-3 minutes per side, until golden brown and fully cooked. Avoid overcrowding the pan.
- Transfer cooked tenders to a paper towel-lined plate to drain excess oil.
6. Serve and Enjoy:
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- Serve hot with your favorite dipping sauces such as honey mustard, ranch, or barbecue.
Notes
- Avoid marinating the chicken for more than 24 hours to prevent a mushy texture.
- For extra crispiness, use cornstarch in the coating.
- Fry in small batches to maintain oil temperature and ensure even cooking.
- Prep Time: 40 minutes (includes 30 minutes marinating)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1/4 recipe (approx. 4 tenders)
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg