Crispy Buttermilk Chicken Tenderloins
Instructions
- 1
Place chicken tenderloins in a large bowl and pour buttermilk over them, ensuring all pieces are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours for extra tenderness.
- 2
Remove chicken from buttermilk, allowing excess to drip off. Pat lightly with paper towels but leave slightly moist. Season with salt and pepper to taste.
- 3
Set up three shallow dishes: place flour in the first dish, beat eggs in the second dish, and combine breadcrumbs, parmesan cheese, garlic powder, paprika, oregano, salt, and pepper in the third dish.
- 4
Dredge each buttermilk-soaked tenderloin first in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly in the seasoned breadcrumb mixture, pressing gently to help the crumbs adhere.
- 5
Place breaded tenderloins on a plate and refrigerate for 10 minutes to help the coating set.
- 6
Heat oil in a large skillet over medium-high heat to 175°C (350°F). The oil should be about 1/2 inch deep.
- 7
Working in batches to avoid overcrowding, fry the tenderloins for 3-4 minutes on each side until golden brown and internal temperature reaches 74°C (165°F).
- 8
Transfer cooked tenderloins to a wire rack or paper towel-lined plate to drain excess oil.
- 9
Serve hot with your favorite dipping sauce such as honey mustard, ranch, or BBQ sauce.
Chef's Note
"The buttermilk bath is what transforms these tenderloins from good to absolutely incredible! It tenderizes the chicken while adding a subtle tangy flavor that pairs beautifully with the crispy parmesan crust. Don't skip the resting time - both the buttermilk soak and the breading rest are crucial for that perfect golden crunch that stays put when you bite into it."
