Buttermilk Fried Chicken Recipe- Step by Step Guide

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Buttermilk Fried Chicken Recipe- Step by Step Guide: These chicken tenders are one of my most-loved recipes. They are simmered in seasoned buttermilk and then pan-fried until they are perfectly crispy and crunchy.

Buttermilk Fried Chicken Recipe- Step by Step Guide

 

Ingredients

  • 2 pounds chicken tenderloins
  • 1 cup buttermilk
  • 1½ teaspoons salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 1½ cups all purpose flour
  • 1½ teaspoons baking powder
  • 1 heaping teaspoon salt
  • ¾ teaspoon black pepper
  • ¾ teaspoon garlic powder
  • ¾ teaspoon paprika
  • 3 tablespoons buttermilk
  • 3-4 cups vegetable oil, for cooking

 

Also See: 

Maple Soy Grilled Salmon Steak Recipe Learn under Expert Guide

 

Instruction

To marinate the chicken, put the chicken tenders and the rest of the marinade ingredients in a big bag that can be sealed. Close the bag tightly and rub the chicken with your hands until the buttermilk and seasoning are spread out equally.

Put it in a bowl in case it leaks, and put it in the fridge for at least 4 hours and up to 24 hours. Put the flour, baking powder, salt, pepper, garlic powder, and paprika in a big bowl.

 

This is how you make the breading. Mix everything together with a whisk until it’s smooth. Then add the buttermilk and use a fork to make the mixture evenly clumpy.

Put metal foil on a baking sheet to make it easier to clean up. Take a few chicken parts at a time out of the marinade and toss them into the mixture of bread crumbs.

 

Make sure to press the chicken down hard into the breading so that the clumps stick to the meat. Use one hand to take the wet tenders out of the bag and the other toss the breading in. It’s a messy job. Line the baking sheet with the coated tenders.

Place a second baking sheet next to the fire and cover it with paper towels. This will be used to fry the chicken. Fill a big pot with high sides with oil until it’s about ¾-inch deep.

 

Slowly raise the heat until the oil shimmers, which should happen at about 350°. (It’s ready when a bread cube pops when you put it in.)

Using spoons, add a few chicken tenders to the hot oil so that the pan doesn’t get too crowded. It will take a few minutes for the bottom side to turn golden brown.

 

Then flip it over and cook for a few more minutes, until both sides are golden. Place the cooked tenders on the baking sheet lined with paper towels to drain.

As needed, lower the heat and fry the rest of the tenders in batches. If they are browning too quickly, lower the heat. Warm up and serve.

 

Notes

It’s hard for me to tell how browned the chicken is when it’s in the sauce. It might not look very golden, but it’s actually the right color for fried chicken. If you’re not sure, just take a tender out of the oil and put it on the paper towels to see what color it really is.

 

Freezer-Friendly Instructions

They can be saved for up to three months after being cooked. To reheat, place the frozen tenders on a wire rack on top of a baking sheet with a lip around the edge. Warm them in an oven set to 350°F (175°C) for about 25 minutes, flipping them over halfway through.

 

Nutrition 

  • Calories:925
  • Fat:51
  • Saturated fat:1
  • Carbohydrates:75g
  • Sugar:5g
  • Fiber:4g
  • Protein:41g
  • Sodium:1866mg
  • Cholesterol:96mg

Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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