Alright, let’s talk about making some real good chicken, the kind that makes your mouth water just thinkin’ about it. We’re gonna make buttermilk fried chicken tenders, and I’m gonna tell ya how to do it so good, everyone will be beggin’ for more.
First things first, you gotta get yourself some chicken. I like them tenderloins, the little strips. They cook up quicker, ya know? Make sure they look nice and pink, not all grey and sad-lookin’. Wash ‘em good, like you’re washin’ your hands after a day in the garden.
Now, the secret to real good, juicy chicken, the kind that ain’t dry and tough as an old boot, is the buttermilk. Yep, buttermilk. Don’t go askin’ me why, it just works. Some folks say it tenderizes the meat, makes it all soft and whatnot. I just know it makes it taste good. So, get yourself a big bowl, dump them chicken tenders in, and pour enough buttermilk over ‘em to cover ‘em up good.
- You gotta let them soak, see?
- Not just a quick dip, but a good long soak.
- At least a couple of hours, but overnight’s even better.
- The longer they soak, the better they taste, that’s what I always say.
While the chicken’s soakin’, you can get your other stuff ready. You need flour, salt, pepper, and some spices. I like to keep it simple, you know? Some folks put in all sorts of fancy stuff, but I just use what I got. A good spoonful of salt, a bit less pepper, and maybe some paprika if I’m feelin’ fancy. Mix it all up in a big ol’ bowl.
And don’t forget the oil! You need a good amount of oil to fry chicken right. I use vegetable oil, ‘cause that’s what I always use. Pour it in a big, heavy pan, enough so the chicken can swim in it. Heat it up real good, but not too hot, or it’ll burn the chicken before it’s cooked through. You want it hot enough so a little drop of flour sizzles when you toss it in.
Okay, now the chicken’s soaked, the oil’s hot, and we’re ready to fry. Take each chicken tender out of the buttermilk, let the extra drip off a bit, and then drop it in the flour. Make sure it’s coated good, all over. Then, carefully put it in the hot oil. Don’t overcrowd the pan, though. You gotta give them chickens some space to cook right. Fry ‘em up till they’re golden brown and crispy on the outside, and cooked through on the inside. You can test it by cutting the biggest piece to make sure there’s no pink inside.
The buttermilk marinade is the real secret to juicy fried chicken tenders, don’t forget that now. It’s what makes ‘em so tender and flavorful. And don’t skimp on the salt neither. Salt makes everything taste better, even chicken.
When they’re done, take ‘em out of the oil and put ‘em on a plate lined with paper towels. That’ll soak up all the extra oil. Let ‘em cool for a minute or two, ‘cause they’ll be hot as blazes, and then dig in!
These buttermilk fried chicken tenders are good hot or cold, by themselves or with somethin’ else. I like to dip ‘em in some gravy, but they’re good with ketchup, ranch dressin’, or even just plain. And don’t forget the sides! Mashed potatoes, green beans, biscuits, whatever you like. A good meal makes a happy belly, that’s what I say.
Now, this ain’t some fancy recipe, just good ol’ home cookin’. It’s simple, it’s easy, and it’s darn good. So go on and try it yourself. You won’t be disappointed. And if you mess it up, well, you can always try again. That’s what I do. And remember, the most important ingredient is love. If you cook with love, it’ll taste good, no matter what. But that buttermilk sure helps, ya know?
So that’s it. That’s how I make my buttermilk fried chicken tenders. Hope you enjoy ‘em. Now, get yourself in the kitchen and start cookin’! And don’t forget to clean up after yourself. Nobody likes a messy kitchen, specially not me.
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