Kiki's Favorite Deep-Fried Buttermilk Chicken Tenders So Tasty

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Kiki's Favorite Deep-Fried Buttermilk Chicken Tenders

"Lightly crispy, very moist deep-fried chicken. Serve with dipping sauces like honey mustard, hot mustard, or sweet and sour sauce."

Ingredients :

1 cup buttermilk
2 tablespoons seasoned salt, divided
16 chicken breast tenders
2 cups panko bread crumbs
freshly ground black pepper to taste
2 cups vegetable oil for frying, or as needed

Instructions :

Prep : 10M	Cook : 4M	Ready in : 2H13M

Mix buttermilk and 1 tablespoon seasoned salt together in a bowl. Stir in chicken tenders. Cover and refrigerate for at least 2 and up to 6 hours.
Preheat oven to 170 degrees F (75 degrees C). Line a baking sheet with paper towels; place a cooling rack on sheet and set in oven.
Mix remaining 1 tablespoon seasoned salt, panko bread crumbs, and pepper together in a large, flat bowl.
Remove tenders from marinade one at a time and shake to remove excess buttermilk. Roll pieces in panko mixture and place on a large platter.
Heat oil in a deep-fryer or large saucepan to 370 degrees F (190 degrees C). Fry chicken pieces 3 or 4 at a time in hot oil until browned and crispy, about 3 minutes. Transfer to cooling rack in oven to keep them warm as you fry.

Notes :

If using frozen chicken tenders, thaw before marinating in buttermilk.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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