RECIPES PRODUCTS FOR RETAILERS GET THE APP

Cooklist AI

Perfect Pan-fried Buttermilk Chicken Tenders

Name: Perfect Pan-fried Buttermilk Chicken Tenders
Prep time: 9 min
Cook time: 10 min
Total time: 19 min
Ingredients: 1/3 cup all-purpose flour; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1.5 lbs chicken tenders; 1 tablespoon paprika; 1/2 teaspoon onion powder; 1/2 teaspoon ground black pepper; 1 teaspoon dried parsley flakes; 2 cups buttermilk; 1/3 cup canola oil

Our Perfect Pan-fried Buttermilk Chicken Tenders lets you experience the joy of crunchy, juicy fried chicken right in your own kitchen. Soaked in buttermilk to bring out the natural flavor and tenderness of chicken, this recipe uses store-bought chicken tenders and your skillet to recreate your favo...



19 min

TOTAL TIME

480

CALORIES

$2.32

PER SERVING

Perfect Pan-fried Buttermilk Chicken Tenders

SAVE

ADD TO PLAN

REMIX RECIPE

Add to Cart

Ingredients

10 INGREDIENTS

4 SERVINGS

1/3 cup all purpose flour

1/2 tsp garlic powder

1/2 tsp salt

1 1/2 lbs chicken tenders

1 tbsp paprika

1/2 tsp onion powder

1/2 tsp ground black pepper

1 tsp dried parsley flakes

2 cups buttermilk

1/3 cup canola oil

Directions

8 STEPS

9 min

PREP TIME

10 min

COOK TIME

19 min

TOTAL TIME

Place the chicken tenders in a bowl.

Pour the buttermilk over the chicken tenders, ensuring every piece is coated. Let the chicken marinate in the buttermilk in the refrigerator for at least 30 minutes, and up to eight hours if time allows.

In a shallow dish, combine the flour, garlic powder, onion powder, parsley flakes, paprika, salt and pepper. Mix thoroughly with a fork.

Heat the canola oil in a large, thick-bottomed skillet over medium heat until it reaches about 350 degrees Fahrenheit, a perfect temperature to make sure the chicken is cooked thoroughly without burning the flour coating.

Remove the chicken tenders from the buttermilk, allowing excess buttermilk to drip off. Roll each piece in the flour mixture until fully coated.

Place the coated chicken tenders in the hot oil, ensuring there is enough space between each piece for even cooking. Cook for 4-5 minutes on each side, until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

Place the cooked chicken tenders on a platter lined with paper towels to drain any excess oil. Serve the chicken while hot.

Store any leftovers in a tightly covered container in the refrigerator for up to three days. Reheat in a microwave or oven at 350 degrees Fahrenheit for 15 minutes before enjoying.