Description
Celebrate spring with these crispy, golden Spring Picnic Fried Chicken Tenders—perfect for outdoor gatherings or a comforting family meal. Marinated in seasoned buttermilk and fried to perfection, these tenders are juicy on the inside and delightfully crunchy on the outside.
Ingredients
Units
Scale
- 2 pounds chicken tenderloins
- 1 cup buttermilk
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika
- 3 tablespoons buttermilk
- Vegetable oil, for frying
Instructions
- In a large sealable bag, combine chicken tenderloins, buttermilk, salt, cayenne pepper, garlic powder, and paprika. Seal and massage to coat. Refrigerate for at least 4 hours or overnight.
- In a large bowl, whisk together flour, baking powder, black pepper, garlic powder, and paprika. Add 3 tablespoons of buttermilk and stir until the mixture is clumpy.
- Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to adhere.
- In a deep skillet or Dutch oven, heat about ¾ inch of vegetable oil to 350°F (175°C).
- Fry chicken tenders in batches, without overcrowding, until golden brown and cooked through, about 3-4 minutes per side.
- Transfer to a paper towel-lined plate to drain.
- Serve hot or at room temperature with your favorite dipping sauces.
- Once Upon a Chef
- The Seasoned Mom
Notes
- For a spicier kick, increase the cayenne pepper in the marinade.
- These tenders can be made ahead and served cold, making them ideal for picnics.
- Pair with honey mustard, ranch, or barbecue sauce for dipping.
- thelemonapron.com
Nutrition
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
