Grammy's Kitchen · Chicken Tenders · Buttermilk Fried Chicken Tenders
One of 41 chicken tenders recipes we measured
It ranks #1 of 41 for browning depth among the chicken tenders recipes we compared. 752 cooks on www.onceuponachef.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.
| this recipe | typical | |
|---|---|---|
| dairy | 27% | 0% |
| egg | 0% | 4% |
| liquid | 27% | 0% |
| leavener | 1% | 0% |
| salt | 1% | 0% |
| aromatics | 0% | 0% |
| fat | 70% | 3% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds chicken tenderloins |
| 245 g | 1 cup buttermilk |
| 9 g | 1 1/2 teaspoons salt |
| 1 g | 1/4 teaspoon cayenne pepper |
| 1 g | 1/4 teaspoon garlic powder |
| 1 g | 1/4 teaspoon paprika |
| 180 g | 1 1/2 cups all-purpose flour |
| 6 g | 1 1/2 teaspoons baking powder |
| 6 g | 1 heaping teaspoon salt |
| 2 g | 3/4 teaspoon freshly ground black pepper |
| 2 g | 3/4 teaspoon garlic powder |
| 2 g | 3/4 teaspoon paprika |
| 46 g | 3 tablespoons buttermilk |
| 763 g | 3 to 4 cups vegetable oil, (for cooking) |
Method: 4 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've never cooked with buttermilk before and am terrified of deep frying. My stomach can't tolerate super greasy foods and whether a fried dish comes out like an oil filled sponge or perfectly fried was a 50/50 chance for me. Well, I followed this recipe exact” — a cook, 5.0★
“I made these the other night and like so many others, the breading came off. I read through the comments after making them, and I saw where you commented to one reviewer that the tenders need to sit on the foil lined tray for about 15 minutes before frying. ” — a cook, 4.0★