Paprika-Buttermilk Chicken Tenders

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  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 6 servings
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2 tablespoons smoked sweet paprika

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 tablespoon poultry seasoning

2 pounds chicken tenders

Salt and freshly ground black pepper

2 cups buttermilk

2 cups all-purpose flour

2 tablespoons poppy seeds, if desired

1 quart safflower, canola or sunflower oil for frying

1 lemon


  1. Combine the smoked paprika, granulated garlic and onion, and poultry seasoning in a small bowl. Season the tenders with salt and pepper. Add 1/2 the spices to the buttermilk in a shallow dish. Combine the remaining spices with the flour and poppy seeds, in a second dish.
  2. Heat the oil in a heavy pot over medium to medium-high heat, about 350 degrees F.
  3. Using tongs dip chicken in the buttermilk, then the flour and repeat. Add the breaded tenders to the hot oil; do not crowd the pan. Cook the fingers in batches to a deep golden color, about 8 minutes per batch. Drain on a wire rack over paper towels. Serve warm or at room temperature with wedges of lemon to squeeze on top.