Gluten-Free Fried Buttermilk Chicken Tenders

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Gluten-Free Fried Buttermilk Chicken Tenders

Crispy and delicious chicken tenders marinaded in buttermilk then fried until golden brown.

Prep Time6

Active Time30

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: buttermilk, chicken fingers, chicken tenders, gluten-free

Yield:

Calories: 372kcal

Author: Stillwood Kitchen

Materials

For The Marinade

1 lb Chicken Tenders
2 cups Buttermilk
1 1/2 tbsp Garlic Powder
1 tsp Onion Powder
1 tsp Paprika
1/2 tsp Black Pepper
1/2 tsp Salt

For the Breading

1 1/2 cup Gluten-Free or All-purpose Flour If using Gluten-Free flour make sure there is no xanthan gum in the blend
1 tsp Garlic Powder
2 tsp Dried Parsley
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Paprika
Vegetable or Canola Oil For frying
Maldon Salt Flakes (Optional)

Instructions

Marinade the Chicken

Add the chicken tenders to a large bowl.
Pour the buttermilk into a measuring cup, then add the garlic and onion powder, paprika, black pepper, and the salt.
Mix the spices into the buttermilk then pour it over the chicken tenders.
Move the chicken tenders around in the marinade to make sure they are coated with the buttermilk.
Cover the bowl with plastic wrap and place it in the refrigerator for 4-6 hours.

Make the Flour Coating

Add the flour to a shallow bowl along with the garlic powder, dried parsley, paprika, salt & black pepper. Mix well and set aside.
Remove one chicken tender at a time and coat it in the flour mixture.
Heat a large skillet with 1/2 inch of the oil, when the oil is at 350°F slowly add a few chicken tenders at a time. Don't crowd the pan.
Fry until the one side is golden then flip and fry the other side.
As each chicken tender becomes golden brown, remove it to a parchment lined or paper towel line plate.
Continue frying the chicken tenders until all the chicken is cooked.
Once all the chicken is cooked liberally sprinkle them with some sea salt flakes.
Serve with ranch or your favorite dressing.

Notes

If the breading is pulling away from the chicken then the oil is not hot enough. If you do not have a thermometer to measure the oil temp, fry the chicken in batches then let the oil heat up again for a few min (without any chicken tenders in it) before you add the next batch.

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