The paprika is essential because it provides such a warm and subtle flavor and helps with that golden, crispy color we know and love. Then we add the parsley flakes and paprika. Seasoned salt is excellent for recipes like this because it contains the perfect ratio of seasonings and salt. The seasonings we add to our buttermilk chicken tenders couldn’t be easier: seasoned salt (such as Lawry’s), parsley flakes and paprika. The kind that’s so good you could practically eat it by itself! This creates the famous breading you find at the best fried chicken establishments. After soaking in the buttermilk, the chicken will get dredged through flour, take a dunk in egg wash, then back into the flour. You see, our buttermilk chicken tenders will get a double batter dunk, creating that perfectly crispy, light, and flakey breading. While this works, it’s nothing compared to an actual batter made from flour and a few seasonings. Most commercial chicken tenders or nuggets are fried in a simple breadcrumb mix. Speaking of the breading, let’s talk about that too. But, except with buttermilk, it also infuses a flavor that perfectly complements the meat and the breading. It breaks down the protein much the way an acidic marinade would. The buttermilk contains enzymes that tenderize the meat. But why buttermilk? Buttermilk and fried chicken have been synonymous together for a good reason. Cut it into strips and place it in a bowl of buttermilk for an hour. We start our recipe with boneless, skinless chicken breast. Now let’s find out why…īuttermilk tenderizes and provides flavor. They have a light and crispy batter and are so tender, juicy, and delicious! There’s a reason they’re called The Best Damn Buttermilk Chicken Tenders. These buttermilk chicken tenders are the most delicious ones you will ever make at home.
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