Buttermilk Fried Chicken Tenders
Comfort food easily made at home
Ingredients
- 2 lbs Chicken Tenders, marinated See Instructions
- 2 cups Buttermilk Or enough to coat all your chicken
- 2 tbsp Slap Ya Mama or other spiced seasoned salt, divided One for marinade and one to season the flour
- 2 cups All-Purpose White Flour Not precise, enough to coat your chicken
- 1 tsp Baking Powder
- 2-3 cups Canola Oil Or other high temperature vegetable oil, enough to submerge the chicken
Instructions
- Marinate the chicken tenders overnight in buttermilk and 1 tbsp of Slap Ya Mama (or other spiced seasoned salt; or a mixture of garlic salt, black pepper, and cayenne to desired ratio). Use a large container that can be sealed.
- Season the flour with the other tbsp of Slap Ya Mama along with the baking powder.
- Dredge the chicken tenders one at a time and place on a platter or plate, ensuring they are fully coated on both sides with flour.
- Heat oil in a cast iron or other deep welled pan on medium-high heat. When the oil is up to temperature (drop a small pinch of the remaining flour mixture in the pan to see if it bubbles and floats to the top), use a set of tongs and drop the tenders into the oil. Work in batches if necessary to maintain a single layer and all chicken fully immersed. There should be intense bubbling but if oil is popping out of the pan reduce heat.
- Fry until golden brown, 5 minutes or so on each side (use tongs to flip halfway through). Set aside on a paper towel lined plate or cookie sheet as you work through the batches. Serve immediately.
Notes
Note: Dropping chicken in too soon will create greasy, unpalatable finished tenders. Test the oil or use a thermometer (approx. 350 degrees)