How to make Country Fried Buttermilk Chicken Tenders
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- In a large bowl combine buttermilk, salt, garlic and onion. (can also add in red pepper or hot sauce!)
- Submerged chicken into mixture.
- Cover and refrigerate for 4 hours or overnight.
- Stir in remaining spices (feel free to cut back on the spices by half if you don't like extra seasoned chicken. I always taste my flour to make sure it's seasoned well.)
- Remove the chicken from the buttermilk, letting most but not all of the excess buttermilk drip off.
- Place the chicken into the flour mixture and with the other hand, coat the chicken completely with the flour.
- Place coated chicken on a plate and continue until all the chicken is coated heavily with flour.
- Let the chicken rest until the flour looks as though it is getting absorbed (very important to prevent the coating for sliding off)
- When it's time to fry the chicken, heat oil in a cast iron skillet. The oil is hot enough when a leftover clump of flour fries gently.
- Gently lower the tenders into the hot oil a few at a time. The oil should be steady with lots of calm bubbles. It should not be sputtering, smoking or popping out of the pan. Reduce the heat if needed.
- Cook until underside is golden and then flip and continue cooking until that side is golden and crispy. (Cooking times will vary based on thickness.)
- Remove from oil and let drain on a plate lined with paper towels or a cooking rack.
- Serve hot!
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