Air fryer recipe · Starters
Buttermilk Tenders
Juicy buttermilk-soaked strips with a craggy, ultra-crunchy golden coating.
- 26 minTotal time
- 195°CAir fryer
- 3Serves
- Non-vegetarianDiet
Nutrition per serving
- 390kcal
- 41.4 gprotein
- 37.3 gcarbs
- 8.2 gfat
- 1.6 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken tenderloins500 g
- Buttermilk1 cup
- All-purpose flour1 cup
- Paprika1 tsp
- Garlic powder1 tsp
- Salt1 tsp
Method
Marinate the tenders
Soak the tenderloins in buttermilk with a pinch of salt for at least 20 minutes. The mild acidity tenderizes the meat and helps the flour grip into a thick, craggy crust.
Season the flour
Mix the flour with paprika, garlic powder and salt in a wide bowl. Spoon a tablespoon of the buttermilk into the flour and rub it in to create tiny clumps that fry up extra crunchy.
Dredge thoroughly
Lift each tender from the buttermilk and press it into the flour, turning to coat every surface. Pat gently so the coating bonds rather than flaking off during cooking.
Oil for color
Mist the coated tenders all over with oil until no dry flour remains visible. Even a light spray makes the difference between golden and pale, powdery strips.
Air-fry until crunchy
Arrange in a single layer and air-fry at 195C for 14 minutes, flipping halfway, until deep golden with no pink at the centre and juices that run clear. Let them rest a couple of minutes so the crust stays crisp and the juices settle.
