buttermilk chicken tenders

Do you love crispy buttermilk fried chicken but you can’t seem to get the recipe right? When you’re looking for a Goldilocks-level of fried chicken goodness, here is the best buttermilk fried chicken recipe you will ever need!

Buttermilk Fried Chicken recipe

chicken

buttermilk

flour

salt

sweet paprika

pepper

garlic powder

Lowry's Season Salt

Vegetable oil (for frying)

Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.

Heat 1 inch of vegetable oil in a large deep skillet (or in a deep fryer) over medium-high heat until a deep-fry thermometer registers 360.

Mix the flour and spices in a shallow bowl. Remove one tender from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour and lay on a plate. Repeat the process until all pieces of chicken are double coated. Place in chicken into the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.

Buttermilk Chicken Tenders are marinated in buttermilk, then battered and pan fried until golden brown. They're a crispy and crunchy treat!

Buttermilk Chicken Tenders

garlic salt

paprika

Italian seasoning

chicken tenders

all purpose flour

cornstarch

vegetable oil

mayonnaise (I use Duke's)

Tablespoon yellow mustard

Tablespoons honey

Mix up the marinade and pour it over chicken. Place in an airtight container in the refrigerator overnight, or use immediately if you're in a hurry.

Whisk the flour mixture together to make the batter.

Remove tenders from the marinade and dredge them in the flour mixture. Pat the flour down to make sure it sticks.

Place chicken on a plate or sheet pan while heating up the oil.

Heat oil to 350 degrees (medium temp) in a skillet.

Gradually add battered chicken fingers one at a time into the hot oil. 

Fry tenders on one side for 3 minutes. Flip and fry 3 more minutes. Flip one more time and fry until golden brown (about 3 minutes more).

Remove chicken tenders from oil and place on a rack over a sheet pan. Keep warm in a 170 degree oven until ready to serve.

To make honey mustard sauce, combine all ingredients together and mix well. Serve with chicken tenders.

Refrigerate leftovers in an air tight container for up to 3 days.

These are the best oven baked Buttermilk Chicken Tenders that are juicy and tender inside with a crispy crust outside. This recipe is so easy to make and is a great healthy alternative to classic fried chicken.

Crispy Oven Baked Buttermilk Chicken Tenders

chicken tenders (trimmed)

cayenne pepper

breadcrumbs

butter (melted)

Parmesan cheese (grated)

eggs

all-purpose flour

In a mixing bowl, add 1 cup buttermilk, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp cayenne pepper, and whisk well. Add 2 pounds chicken tenders and submerge them into the mixture. Cover the bowl and refrigerate for at least one hour or overnight.

When ready to cook, preheat the oven to 375°F. Place a wire rack on a baking sheet and spray or brush it with oil. Set aside.

In a baking sheet, add 1 ½ cups breadcrumbs, and 2 tbsp melted butter, and stir together. Add ½ cup grated Parmesan cheese and stir again.

Transfer it to the oven and toast for about 10-15 minutes, or until it’s golden color. Then take it out of the oven and let cool off.

Take the marinated chicken out of the refrigerator.

Prepare 3 dishes. 1st with all-purpose flour, 2nd with whisked eggs, 3rd with toasted breadcrumbs mixture.

First, take one chicken tender from the marinade and shake off the excess liquid. Dredge it first into the flour on both sides, then whisked eggs, then breadcrumb mixture.

Place on the baking sheet with wire rack. Repeat the same process with the rest of the chicken.

Bake at 375°F for about 20 minutes or until the internal temperature of the meat is 165°F.

A batch of juicy and crispy chicken tenders are just what you need to complete a meal! They’re marinated in buttermilk for the most tender and delicious bite.

Copycat Mcdonald&#8217;s Buttermilk Crispy Tenders Recipe

lb chicken tenders

¼ tsp ground black pepper

1½ tsp baking powder

onion powder

mustard

tomato ketchup

Step 1.1

Place your chicken tenderloins in a large ziploc bag or a mixing bowl.

Step 1.2

Add in the marinade ingredients such as buttermilk, salt, pepper, garlic powder, and paprika. Seal or cover tightly and then refrigerate for at least 4 hours or overnight.

Step 2.1

Whisk together the flour, baking powder, salt, garlic powder, onion powder, paprika, cayenne pepper in a medium bowl.

Step 2.2

Pour in the buttermilk and stir until the mixture is uniformly clumpy.

Step 2.3

Remove your chicken tenders one or two at a time and toss them into the breading mixture.

Step 2.4

Coat and press the breading firmly against the chicken. Once evenly coated, arrange them neatly on a baking sheet.

Step 2.5

In a deep skillet, add in the oil until it reaches about ¾s full. Heat the oil over medium heat until it reaches 350 degrees F.

Step 2.6

Using tongs, carefully place the chicken tenders into the hot oil. Add at least two or three at a time to avoid crowding the pan.

Step 2.7

Cook the chicken tenders until golden brown on both sides, flipping once halfway through cooking.

Step 2.8

Arrange your cooked chicken tenders on a plate lined with a paper towel to drain. Repeat frying as needed.

Step 2.9

Serve hot with a side of your favorite dipping sauce and enjoy!

If you couldn't resist those buttermilk crispy tenders from McDonald's and been thinking of taking out or having it delivered to your home, learn how to make it through this recipe! These chicken tenders are marinated in buttermilk and spices, breaded and deep-fried into golden brown goodness making it extra juicy and crispy! 

🔴 Check the full recipe on how to make Copycat Mcdonald's Buttermilk Crispy Tenders here: https://recipes.net/appetizers-snacks/finger-foods/copycat-mcdonalds-buttermilk-crispy-tenders-recipe/

Ingredients: 

Marinade:
2 lb chicken tenders
1 cup buttermilk
¼ tsp ground black pepper
1½ tsp salt
¼ tsp garlic powder
¼ tsp paprika
Vegetable or canola oil for frying, roughly 5 to 8 cups
 
Breading:
1½ cups all-purpose flour
1½ tsp baking powder
1 tsp salt
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
¼ tsp cayenne pepper
3 tbsp buttermilk

To serve:
Yellow mustard and tomato ketchup or any dipping sauce of your choice

⬇️ How to make Copycat Mcdonald's Buttermilk Crispy Tenders ⬇️
0:04 Place your chicken tenderloins in a large ziploc bag or a mixing bowl.
0:13 Add in the marinade ingredients such as buttermilk, salt, pepper, garlic powder, and paprika. Seal or cover tightly and then refrigerate for at least 4 hours or overnight.

For the breading: 
0:51 Whisk together the flour, baking powder, salt, garlic powder, onion powder, paprika, cayenne pepper in a medium bowl. 
1:19 Pour in the buttermilk and stir until the mixture is uniformly clumpy.
1:33 Remove your chicken tenders one or two at a time and toss them into the breading mixture. 
1:37 Coat and press the breading firmly against the chicken. Once evenly coated, arrange them neatly on a baking sheet.
1:46 In a deep skillet, add in the oil until it reaches about ¾s full. Heat the oil over medium heat until it reaches 350 degrees F.
1:50 Using tongs, carefully place the chicken tenders into the hot oil. Add at least two or three at a time to avoid crowding the pan.
2:00 Cook the chicken tenders until golden brown on both sides, flipping once halfway through cooking.
2:07 Arrange your cooked chicken tenders on a plate lined with a paper towel to drain. Repeat frying as needed.
2:21 Serve hot with a side of roughly ¼ cup of your favorite dipping sauce and enjoy! 

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#mcdonaldsbuttermilkchicken #chickentendersrecipe #buttermilkcrispytenders #chickentenders #mcdonaldscrispytenders

Homemade BUTTERMILK CRISPY TENDERS - MCDONALD'S COPYCAT 

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