Will definitely make again. If I make them the night before a party we’re having, at what temperature is it best to reheat and for how long? I made one batch without cayenne for my son and he asks for it every Saturday! These common scenarios will teach you the basics of furniture design. My Indian mother-in-law recommended this dish to me, she finds most non-Asian dishes bland. The chicken was crispy on the outside and juicy on the inside, with a great taste. The most recent recipe I tried was for your chicken tenders. So tasty and easy. I made these tonight using strips of chicken breast, and it was an absolutely delicious meal. I have made them so many times and they are truly amazing. It is that good. Hi! Hi Charo, What kind of problem did you have with the breading? Thank you so much for sharing your amazing recipe, and special way to make this incredible Chicken!!! I’m glad your girls enjoyed the chicken! I read through the reviews and saw you recommend lightly coating the tenders in the flour mixture, dipping the tenders back in the marinade, then back again in the flour mixture. This recipe was one of the few times I went “WOW! I made these chicken tenders last night and they were amazing when they were fresh out of the oil. I set the oil to high and medium but the batter just dissolved in the oil. Best chicken my family has ever tasted! But I decided to be brave and it worked just fine — the high-sided pan was a great tip. (You’ll want the oil hot enough that if you were to drop a cube of bread into it, it should sizzle.) Hi SunnyDay, I definitely prefer them hot because when they’re cold, they’re not crispy and crunchy. Just delicious — thank you! Thank you!! Kiddos and adults loved them. . Hi Angela, I don’t have an air fryer and don’t know much about using one so I can’t say for sure – sorry! I will be sure to post after I make them. Heat over medium-high heat until oil is shimmering (about 350°). The breading would not crisp up in the oven; you’re better off finding a recipe with eggs and panko. Serve hot. She ate 2 big pieces of buttermilk fried chicken with tomato sauce. They are super crunchy but still so tender. We have many picky eaters and don’t want to upset anyone. Wow so good! I marinated them with the buttermilk for 24 hours. We have everything from kid-friendly (and easy!) I’ve done this recipe so many times. My fiance thought he’d died and gone to heaven; he tells everyone that it was the best meal he’s ever eaten in his life. Everyone loved this recipe, even my super picky aunt! Enjoy . If so, you’ll have to finish cooking them in a 350°F oven, as they won’t cook fully in the pan before getting too dark. Is this breading what you would recommend for traditional fried chicken (e.g. Winner winner, chicken dinner!!! Not this one, and she didn’t adjust the spices bc my nephew, who she made it for, is picky and not into spice (and he’s 100% Indian, go figure!)! I make it often. Ideas for a replacement? I can’t wait to do this again, it’s a welcome new addition to the rotation. Chicken and Waffles are even better in my house these days! I usually put 3 or 4 in at a time and 3 minutes on each side (yes I set a timer) seems to be the perfect amount of time for that brown crispy exterior and fully cooked juicy interior. Tender and delicious! I made them for me a my picky husband last week and he wants them again for tonight:) I will definitely be making these on the reg! Because there’s some sort of rule that says that if you don’t get your first cast iron skillet by the age of 5, you won’t be able to hack it as an adult. I like how crunchy the chicken turns out to be and the leftover still taste good the second day. Thanks!! Love the tang of the chicken with the buttermilk and spice marinade. These are by far the best chicken tenders I have ever made. Hi Amal, I would fry them and then freeze. However, most of my crust came off in the oil–not sure why. I’ve never been able to achieve that texture before–the best!!! These sound fabulous. This has been a total hit at our family holiday gatherings. We loved it and it was so easy. I added too much buttermilk to the breading, and it just became a big lump, but that was toward the end. Hi, Jenn! Like most kids, my daughter prefers “kid food” to “grown-up food” any day of the week. Seems like it sticks to my fingers more than my chicken. Use these tips to help you plant, grow, and enjoy this favorite autumn flower. Great recipe! ABSOLUTELY SPECTACULAR! I usually make my chicken tenders with Italian breadcrumbs but this technique is so much better. If I am cutting the recipe in half, I’m assuming that I will be cutting the marinade in half as well. Simple, quick (if you marinate overnight), and OH MY delicious. Jenn’s recipe wins everyone else by a mile. Thanks for this AMAZING recipe! . I made this recipe three times last summer. Just wondering if they are spicy with the cayenne pepper and if it is if you could leave it out. This was great as is, but the second time I made it I added 2 tbsp of hot sauce to the buttermilk marinade and then instead of adding buttermilk to the breading, I substituted hot sauce. This sounds amazing! Thank you so much for such a wonderful recipe! Reading the reviews beforehand really helped–I prepared with a thermometer to make sure the oil was at 300 degrees. I also added a bit of chili powder to the buttermilk only and marinated for maybe half an hour (it was a last minute meal plan). I’ve tried a couple other recipes and they say that they are not as good as yours. I’m guessing they’d need 30 – 40 minutes in the oven after frying. Transfer to a paper towel lined plate and sprinkle with a little more salt if needed. Get all my tips for making that crispy crust you crave, seasoning like a pro (and shortcuts if you don’t know how), and fry them up like “cast iron skillet” is your middle name. Son went back for seconds. My only problem was that the coating was coming away from the chicken a bit in the pan and on the plate. But each time they are crispy, moist and tender. I had some tenderloins and had no idea how to prepare them. If I were going to use chicken thighs or leg parts (with bone), how long should I cook them for? The flavor is amazing and it has become a family favorite. The only modification I had to make was that I used buttermilk instead of milk since I did not have any. I made this last night and I thought it was just okay-I did not like the fact that it became soggy on the bottom side after baking. My son has requested my homemade fried chicken tenders for his rehearsal dinner for approximately 50 people! Outstanding! The chicken is juicy and tender and the breading is seasoned perfectly. These were delicious, wouldn’t change a thing. I prepared the tenders as listed but cooked in my airfryer. Food must prove grand, in your home! Funnel cakes. Glad you liked them! I made it a second time and this time marinated it overnight, and it was even more delicious than the first time. A couple on a hoagie type bun makes good for lunch too. Hi Sam, The oil may not have been hot enough if you had problems with the breading sticking– sorry! Thanks. Katie http://www.differentkindofsouthern.blogspot.com/. I did add smidge more paprika & black pepper. Hi Sandra, the oil that the chicken is fried in definitely boosts the calories here. For 6 chicken tenders? I’m a reborn cook :))) I love making them and hearing the reviews from my family. They turned out fabulously. The flavor was excellent, though. i am going to make this for the weekend. All the tenders were cooked perfectly and so delicious. Thank you very much! Oh my goodness my husband died over these!! I made these and also finished and kept them hot in the oven. my go to recipe. I made this recipe for my family tonight. Truly crispy fried chicken tenders are a dinnertime staple you’re whole family will love. Fantastic! Should I just add some franks red hot or some other hot sauce to the marinade? I will try again with a few adjustments! Heat oil in a deep fryer to 375 degrees F (190 degrees C). Should I prepare the chicken tenders and freeze uncooked or 1/2 fry them and then freeze? OF COURSE THEY WERE! Any suggestions about other spices I can put in here? Hi Ryan, Glad you enjoyed the chicken! My family absolutely loved them. Definitely looks delicious! Hope that helps! Thanks for sharing!!! I made these for the kids at a family dinner party and all the adults were eating them! Truly crispy fried chicken tenders are a dinnertime staple you’re whole family will love. Hi Jeannine, These are really best fried, but if you’d like a chicken tender recipe you can bake, try these Pecan Crusted Chicken Tenders. I can’t say enough good things about it. Hi Heather, it’s perfectly fine for you to make your own buttermilk for these and it’s okay if the mixture doesn’t visibly thicken — the chemical reaction that’s needed happens regardless. No problem! These are delicious! Place the tenderloins in the hot oil without crowding the pot, and cook until golden brown on both sides. My husband does not like chicken breasts, because they are too dry after cooking, so I usually buy only dark meat chicken. 2 cups Italian-style seasoned bread crumbs. Did they come out ok? The crispy texture is amazing, these are by far the BEST tenders, and don’t bake them, serve with a salad if you’re feeling guilty I fried them in a large stock pot which allowed for plenty of space and no splatter at all! Absolutely wonderful. Get all my tips for making that crispy crust you crave, seasoning like a pro (and shortcuts if you don’t know how), and fry them up like “cast iron skillet” is your middle name.
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