Buttermilk Chicken Tenders

How to Make Buttermilk Chicken Tenders

1. 1

   Step 1: Make the buttermilk brine and marinate

   Whisk together the buttermilk, kosher salt, granulated sugar, garlic powder, and black pepper in a large bowl. Submerge the chicken tenderloins, cover, and refrigerate at least 2 hours or up to overnight for best flavor and tenderness.

   For this step

   • 1 1/2 lbChicken tenderloins
   • 2 cupsButtermilk
   • 1 tbspKosher salt
   • 1 tbspGranulated sugar
   • 1 tspGarlic powder
   • 1 tspBlack pepper
   
2. 2

   Step 2: Prepare the dredging station

   When ready to cook, set up three shallow pans: one with the all-purpose flour, one with the beaten large eggs, and one with the panko breadcrumbs. Lightly season the flour with a pinch of the salt and pepper from the brine if desired.

   For this step

   • 1 cupAll-purpose flour
   • 2 largeLarge eggs
   • 2 cupsPanko breadcrumbs
   
3. 3

   Step 3: Dredge the chicken

   Remove tenders from the brine, letting excess drip off, then coat each piece in flour, dip into the beaten eggs, and press firmly into the panko breadcrumbs to build an even crust. Place breaded tenders on a wire rack while you heat the oil to keep the crust dry and secure.
   
4. 4

   Step 4: Deep-fry until golden and cooked through

   Heat vegetable oil in a deep fryer or heavy Dutch oven to 350°F (175°C). Fry the tenders in batches 3–4 minutes per batch, or until golden brown and an instant-read thermometer reads 165°F (74°C). Do not overcrowd the oil; adjust heat to maintain temperature.

   For this step

   • 4 cupsVegetable oil (for frying)
   
5. 5

   Step 5: Drain, rest, and serve

   Transfer cooked tenders to a paper towel-lined tray or wire rack to drain and rest 1–2 minutes. Serve warm with your favorite dipping sauces — ketchup, ranch, or honey mustard — and refrigerate leftovers in an airtight container for up to 3 days.
   

1. Whisk together the buttermilk, kosher salt, granulated sugar, garlic powder, and black pepper in a large bowl. Submerge the chicken tenderloins, cover, and refrigerate at least 2 hours or up to overnight for best flavor and tenderness.
2. When ready to cook, set up three shallow pans: one with the all-purpose flour, one with the beaten large eggs, and one with the panko breadcrumbs. Lightly season the flour with a pinch of the salt and pepper from the brine if desired.
3. Remove tenders from the brine, letting excess drip off, then coat each piece in flour, dip into the beaten eggs, and press firmly into the panko breadcrumbs to build an even crust. Place breaded tenders on a wire rack while you heat the oil to keep the crust dry and secure.
4. Heat vegetable oil in a deep fryer or heavy Dutch oven to 350°F (175°C). Fry the tenders in batches 3–4 minutes per batch, or until golden brown and an instant-read thermometer reads 165°F (74°C). Do not overcrowd the oil; adjust heat to maintain temperature.
5. Transfer cooked tenders to a paper towel-lined tray or wire rack to drain and rest 1–2 minutes. Serve warm with your favorite dipping sauces — ketchup, ranch, or honey mustard — and refrigerate leftovers in an airtight container for up to 3 days.