Buttermilk Fried Chicken Tenders Recipe
If you are craving something crispy, tender, and bursting with flavor, this Buttermilk Fried Chicken Tenders Recipe is exactly what you need. Imagine juicy strips of chicken soaked in a tangy buttermilk marinade, then dredged in a perfectly seasoned, crunchy coating that delivers that golden-brown Southern comfort everyone adores. Whether you’re cooking for family, hosting friends, or just treating yourself, these chicken tenders promise a delightful bite every time and will quickly become a staple in your recipe collection.
Ingredients You’ll Need
Don’t let the list intimidate you — the ingredients for this Buttermilk Fried Chicken Tenders Recipe are refreshingly simple, each playing its part to create the perfect balance of flavor and texture. From the creamy tang of buttermilk to the smoky warmth of paprika, every single component helps build that irresistible crispy coating and juicy interior.
- Chicken tenders or boneless chicken breasts (1 1/2 lbs): Using tender strips ensures quick cooking and juicy texture.
- Buttermilk (1 cup): This acid-rich liquid tenderizes the chicken while adding a subtle tang.
- Hot sauce (1 teaspoon, optional): Just a splash brings a gentle kick and depth to the marinade.
- All-purpose flour (1 1/2 cups): Essential for building the crispy, golden crust we all love.
- Cornstarch (1/2 cup): The secret to an extra crunchy, light coating.
- Baking powder (1 teaspoon): Helps create a delicate crispiness in the fried exterior.
- Salt (1 1/2 teaspoons): Enhances all the flavors and seasons the chicken perfectly.
- Black pepper (1 teaspoon): Adds a subtle heat and earthy undertones.
- Paprika (1 teaspoon): Brings beautiful color and a smoky sweetness.
- Garlic powder (1/2 teaspoon): Infuses the coating with savory goodness.
- Onion powder (1/2 teaspoon): Adds gentle aromatic notes.
- Cayenne pepper (1/4 teaspoon, optional): Delivers a touch of extra heat for those who like it spicy.
- Vegetable oil: For frying, chosen for its neutral flavor and high smoke point.
How to Make Buttermilk Fried Chicken Tenders Recipe
Step 1: Marinate the Chicken
Start by combining the chicken tenders with the buttermilk and hot sauce in a large bowl, ensuring each piece is well-coated. Cover and refrigerate for at least one hour or preferably overnight. This step is crucial because the buttermilk tenderizes the chicken, making each bite incredibly soft and juicy, while the hot sauce adds a layer of depth without overpowering the flavors.
Step 2: Prepare the Flour Mixture
While the chicken marinates, mix together the flour, cornstarch, baking powder, salt, pepper, paprika, garlic powder, onion powder, and if you like a bit of heat, cayenne pepper. This blend is the flavor powerhouse that creates the signature crispy crust that holds so much crunch and flavor in every tender.
Step 3: Coat the Chicken
Remove the chicken tenders from the marinade one at a time, allowing excess to drip off. Press each piece into the seasoned flour mixture, making sure every inch is thoroughly coated. Then place the coated tenders on a rack and let them rest for 10 to 15 minutes; this crucial pause helps the coating stick better and ensures a crispier fry.
Step 4: Fry to Golden Perfection
Heat vegetable oil in a deep skillet or heavy pot to 350°F (175°C), filling the pan about two inches deep for proper frying. Working in batches to avoid crowding, fry the tenders for about 4 to 5 minutes per side or until they are golden brown and reach an internal temperature of 165°F (74°C). Drain on a paper towel-lined plate or wire rack to keep the coating crisp.
How to Serve Buttermilk Fried Chicken Tenders Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few lemon wedges instantly brighten the rich, crispy chicken tenders. Adding a touch of fresh green herbs not only lifts the presentation but also adds a fresh aromatic contrast that pairs beautifully with the deep-fried richness.
Side Dishes
Nothing complements this Buttermilk Fried Chicken Tenders Recipe better than classic sides like creamy coleslaw, buttery mashed potatoes, or crispy French fries. For a lighter balance, try a simple garden salad or roasted vegetables; these sides make every bite feel well-rounded and satisfying.
Creative Ways to Present
Take your tenders to the next level by serving them as sliders with soft buns, pickles, and your favorite sauce, or slice them up over a fresh salad for a crispy protein boost. Pairing them with a variety of dipping sauces like honey mustard, ranch, or spicy mayo keeps every bite interesting and fun.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover Buttermilk Fried Chicken Tenders in an airtight container in the refrigerator. They’ll stay delicious for up to 3 days, making them a fantastic option for quick lunches or dinner leftovers.
Freezing
You can freeze the cooked tenders by arranging them in a single layer on a baking sheet and flash freezing, then transferring to a freezer-safe bag. Frozen tenders will keep well for up to 2 months, perfect for a convenient, crispy snack anytime.
Reheating
To bring the chicken back to life, avoid the microwave if possible. Reheat in the oven at 375°F (190°C) for 10-15 minutes or use an air fryer to maintain that unbeatable crispy coating and juicy inside, just like fresh out of the fryer.
FAQs
Can I use chicken breasts instead of tenders?
Absolutely! You can cut boneless chicken breasts into strips to mimic tenders. Just make sure the pieces are uniformly sized for even cooking and marinate just as you would the tenders.
What if I don’t have buttermilk on hand?
No worries! You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using, and it works just as well for tenderizing.
How do I make the coating extra crispy?
For an ultra-crunchy coating, double-dip your tenders by dipping them back into the buttermilk and then again into the seasoned flour mixture before frying. This extra layer helps build an even crunchier crust you’ll love.
Is it safe to fry chicken in vegetable oil?
Yes, vegetable oil is a great choice for frying because of its high smoke point and neutral flavor, ensuring your chicken cooks evenly and stays delicious without any burnt or off notes.
Can I bake these chicken tenders instead of frying?
You can bake them, but frying is what truly achieves that iconic crunch. If you do bake them, set your oven to 425°F (220°C), place the tenders on a wire rack over a baking sheet, and spray lightly with oil to crisp up for about 20-25 minutes, turning halfway.
Final Thoughts
There’s something truly special about homemade Buttermilk Fried Chicken Tenders Recipe — it’s comfort food that never goes out of style. With its crispy, flavorful crust and juicy, tender chicken inside, this recipe is an absolute joy to make and share. Give it a try for your next meal and watch how quickly it becomes a beloved favorite in your kitchen and at your table.
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Buttermilk Fried Chicken Tenders Recipe
- Total Time: 35 minutes (plus marinating time)
- Yield: 4 servings 1x
Description
Crispy and flavorful Buttermilk Fried Chicken Tenders, marinated in tangy buttermilk and hot sauce, coated with a seasoned flour blend, and fried to golden perfection. A classic Southern-inspired dish that’s perfect as a main course or snack, served hot with your favorite dipping sauces.
Ingredients
Chicken Marinade
- 1 1/2 lbs chicken tenders or boneless chicken breasts (cut into strips)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
Coating Mixture
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
For Frying
- Vegetable oil (enough for deep frying, about 2 inches deep)
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken tenders with the buttermilk and hot sauce if using. Stir to coat all pieces evenly. Cover the bowl and refrigerate for at least 1 hour or overnight for the best flavor and tenderness.
- Prepare the Coating: In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. This seasoned mixture creates a crispy and flavorful crust.
- Dredge the Chicken: Remove the chicken pieces from the marinade, allowing excess buttermilk to drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating firmly onto the chicken to ensure it sticks well. Place coated pieces on a rack and let them rest for 10–15 minutes to help the coating adhere better during frying.
- Heat the Oil: Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer to monitor the temperature for consistent frying.
- Fry the Chicken: Fry the chicken tenders in batches, avoiding overcrowding to maintain oil temperature. Cook each batch for 4–5 minutes per side until the pieces are golden brown and reach an internal temperature of 165°F (74°C), ensuring they are fully cooked and juicy inside.
- Drain and Serve: Remove the fried chicken tenders from the oil and place them on a paper towel-lined plate or wire rack to drain excess oil. Serve hot with your favorite dipping sauces such as honey mustard, ranch, or spicy mayo.
Notes
- For extra crispiness, double-dip the chicken tenders by returning them to the buttermilk and then again to the flour mixture before frying.
- Serve with dipping sauces like honey mustard, ranch, or spicy mayo for added flavor.
- Leftovers can be reheated in an oven or air fryer to retain crispiness.
- Prep Time: 15 minutes (plus marinating time of at least 1 hour)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
