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Buttermilk Fried Chicken Tenders Recipe

Name: Noodles Buttermilk Fried Chicken Tenders Recipe
Cook time: 2 h
Total time: 2 h
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb bone-in or boneless chicken tenderloins (preferred: 1" thick); 1 cups buttermilk; 1 count large egg; 1 tbs hot sauce (e.g., Frank's); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.75 tsp garlic powder; 0.5 tsp onion powder; 1.25 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp smoked paprika; 0.25 tsp cayenne pepper (adjust); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 tsp dried oregano (optional); 3 cups neutral high-heat oil (peanut, canola, or vegetable); 0.5 cups good-quality ranch dressing (store-bought or homemade); 0.25 cups sour cream; 1 tsp lemon juice; 1 tbs finely chopped chives; 1 tsp finely chopped dill (optional); 0.25 tsp sea salt; 0.25 tsp freshly ground black pepper; 1 oz high-quality small tin/cure of sturgeon or lumpfish caviar; 0.5 tsp lemon zest (for garnish); 2 count lemon wedges; 1 tbs fresh chives, finely chopped (garnish); 0.25 tsp flaky sea salt (optional)

Inspired by Noodles

Time2h

Serves2

Caviar-Ranch

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Ingredients

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For the marinade

1 lb bone-in or boneless chicken tenderloins (preferred: 1" thick)

1 cups Buttermilk

1 count large egg

1 tbs hot sauce (e.g., Frank's)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

3/4 tsp Watkins garlic powder

1/2 tsp Onion powder

For the breading

1 1/4 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Smoked paprika

1/4 tsp cayenne pepper (adjust)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp dried oregano (optional)

For frying

3 cups neutral high-heat oil (peanut, canola, or vegetable)

Caviar-Ranch (sauce)

1/2 cups good-quality ranch dressing (store-bought or homemade)

1/4 cups Sour cream

1 tsp ReaLemon lemon juice

1 tbs finely chopped chives

1 tsp finely chopped dill (optional)

1/4 tsp sea salt

1/4 tsp freshly ground black pepper

1 oz high-quality small tin/cure of sturgeon or lumpfish caviar

1/2 tsp lemon zest (for garnish)

To finish & serve

2 count lemon wedges

1 tbs fresh chives, finely chopped (garnish)

1/4 tsp flaky sea salt (optional)

Method

For the marinade

Prepare marinade

In a medium bowl, whisk together the buttermilk, egg, hot sauce, kosher salt, black pepper, garlic powder, and onion powder until combined.

Marinate chicken

Trim any excess fat from the chicken tenderloins. Place the tenders in a resealable plastic bag or shallow dish and pour the buttermilk mixture over them, ensuring all pieces are coated. Seal or cover and refrigerate for at least 2 hours and up to overnight (8–12 hours) for best flavor and tenderness.

For the breading

Mix dry breading

About 20 minutes before frying, in a shallow bowl or wide dish combine the flour, cornstarch, smoked paprika, cayenne, kosher salt, black pepper, and dried oregano. Stir with a fork to evenly distribute spices.

Dredge chicken

Remove one piece of chicken from the buttermilk, letting excess drip back into the bowl. Dredge thoroughly in the flour mixture, pressing the flour onto the surface so it adheres. For extra-crisp crust, dip the floured tender back into a small amount of the remaining buttermilk (or beaten egg), then dredge again in the flour mixture to double-coat. Place breaded tenders on a wire rack set over a baking sheet. Repeat for all tenders and allow to rest 10–15 minutes to set the crust.

For frying

Heat oil

Pour oil into a large heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (about 2–3 cm). Heat over medium-high heat until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of flour into the oil: it should sizzle steadily and bubble but not smoke.

Fry tenders

Working in batches so you don't crowd the pan, carefully add breaded tenders to the hot oil. Fry for about 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature between 325–350°F (163–175°C). Remove tenders with a slotted spoon or tongs and transfer to a wire rack set over a baking sheet to drain. Sprinkle lightly with flaky sea salt while warm if desired.

Keep warm

If frying multiple batches, keep finished tenders warm in a 200°F (95°C) oven on a rack while you finish frying remaining pieces to keep them crisp.

Caviar-Ranch (sauce)

Make the sauce base

In a small bowl, stir together the ranch dressing and sour cream until smooth. Add lemon juice, chopped chives, chopped dill (if using), sea salt, black pepper, and lemon zest. Taste and adjust seasoning. The sauce should be tangy and slightly thick.

Fold in caviar

Gently fold in the caviar last, spooning it into the sauce so the pearls remain mostly intact. Reserve a small teaspoon of caviar for garnish if desired. Cover and refrigerate until ready to serve. Let sauce sit at room temperature 10 minutes before serving to let flavors open.

To finish & serve

Plate

Arrange warm chicken tenders on a platter or individual plates. Spoon or dollop the Caviar-Ranch alongside or lightly over each tender (use sparingly so the caviar remains visible and texturally distinct).

Garnish & serve

Garnish with reserved caviar (if reserved), additional chopped chives, a sprinkle of lemon zest, and lemon wedges on the side. Serve immediately while tenders are hot and crisp.