Country Buttermilk Chicken Tenders
  • 2 pounds chicken breast tenderloins
  • 1 cup buttermilk
  • 1 teaspoons salt
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • 1-1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • ¾ teaspoon garlic powder
  • 1-1/2 teaspoons baking powder
  • 3 tablespoons buttermilk
  1. Place all marinade ingredients in a large ziplock bag, mix up well and add chicken. Close bag tightly and marinate in the refrigerator for at least 4 hours, or overnight is even better.
  2. Mix all breading ingredients in a large bowl. Consistency will be crumbly, which is perfect.
  3. Add oil to a large, high-sided stovetop cooker and heat oil to high.
  4. Drop marinated chicken tenders into breading mix and press it all in real good. It will be a big clumpy mess but that's what we want.
  5. Using tongs, slowly add breaded tenders into oil. Do this slowly and one at a time, as not to drop the temperature of the oil.
  6. Cook tenders for a 3-4 minutes, until 1st side is golden brown, carefully flip over with tongs and let fry on other side for an additional 3-4 minutes or until golden brown.
  7. Carefully remove chicken tenders from oil and place on a paper towel lined pan to drain the oil.
  8. Serve with your favorite dipping sauce such as BBQ sauce, ranch dressing or honey mustard.
Recipe by Country Recipe Book at