Buttermilk Chicken Tenders

By Ben · cooked up in Sprig

Buttermilk does something almost magical to chicken — after just 15 minutes of soaking, the meat comes out juicy and tender with a shatteringly crisp crust that crackles when you bite in. The seasoned flour dredge picks up a deep golden color in the skillet, and the whole thing smells like a proper diner at its best. Crinkle fries go straight from the oven to the basket, still steaming and golden. This is the kind of meal that disappears fast on a Friday night.

Ingredients

• 2 pounds chicken tenders
• 1 1/2 cups buttermilk
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 cup vegetable oil, for pan-frying

• 28 ounces frozen crinkle-cut fries
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt

• 1/2 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon yellow mustard
• 1 teaspoon hot sauce

Instructions

1. Preheat your oven to 425°F. Spread the frozen crinkle fries in a single layer on a large baking sheet, drizzle with olive oil, and sprinkle with salt. Toss to coat and slide them into the oven. They'll need about 25 minutes total, flipping once halfway through.
2. While the fries go in, pour the buttermilk into a large bowl and add the chicken tenders. Let them soak for at least 10 minutes while you set up your dredging station.
3. In a shallow dish, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne until evenly combined.
4. In a small bowl, stir together the mayonnaise, honey, yellow mustard, and hot sauce until smooth. Refrigerate until ready to serve.
5. Lift each chicken tender from the buttermilk, letting the excess drip off, then press it firmly into the seasoned flour on all sides. Set the coated tenders on a plate.

1. Heat the vegetable oil in a large heavy skillet over medium-high heat until shimmering, about 2 minutes. You'll know it's ready when a pinch of flour dropped in sizzles immediately.
2. Working in two batches to avoid crowding, add the chicken tenders in a single layer. Cook for 4 to 5 minutes per side until deeply golden and cooked through (internal temperature of 165°F). Transfer to a paper towel-lined plate and repeat with the remaining tenders.
3. Pull the fries from the oven once they're golden and crisp. Pile the tenders and fries into a lined basket or on a tray, and serve immediately with the honey mustard dipping sauce alongside.

Chef's tips

Nutrition (per serving, estimated)

More from Ben

Mushroom Quesabirria Tacos

Crispy Honey Chicken

Garlic Chicken Bowtie Skillet with Paprika & White Cheddar

Are you this recipe's original author or publisher? Report a problem