Entree: United States – Southern United States – Southern Buttermilk Fried Chicken Tenders

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) chicken tenderloins
- 2 cups (480 ml) buttermilk
- 1 large (50 g) egg
- 1 tsp (5 ml) hot sauce (optional)
- 2 cups (250 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 1 tbsp (15 g) baking powder
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) black pepper
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) cayenne pepper (optional)
- 4 cups (960 ml) vegetable oil for frying
- Lemon wedges for serving

Instructions

1. In a bowl, whisk together buttermilk, egg, and hot sauce; add chicken tenderloins and refrigerate at least 1 hour or overnight.
2. In a shallow dish, combine flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
3. Heat oil in a heavy skillet or deep fryer to 350°F (175°C).
4. Remove chicken from buttermilk, letting excess drip off, and dredge each tenderloin thoroughly in the flour mixture, pressing to adhere; for extra crunch, double-dredge by dipping briefly back in buttermilk then flour again.
5. Fry chicken in batches, without overcrowding, until golden brown and internal temperature reaches 165°F (74°C), about 3–5 minutes per side depending on thickness.
6. Transfer to a wire rack set over a baking sheet to drain and rest 3–5 minutes; serve with lemon wedges.