Craving crispy, juicy chicken tenders that are crispy on the outside and tender on the inside? These Buttermilk Fried Chicken Tenders will hit the spot every single time! The secret to their mouthwatering flavor? A soak in tangy buttermilk that makes the chicken tender and juicy, paired with a crispy, seasoned coating that’s impossible to resist. Every bite is packed with flavor, and it’s the perfect comfort food for lunch, dinner, or even as a party snack.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Whether you’re feeding the family or hosting a casual get-together, these tenders will have everyone coming back for seconds. Ready to make some crispy magic? Let’s dive in!
Why You’ll Love This Recipe
- Crispy and Juicy: The buttermilk soak keeps the chicken super tender, while the crispy coating gives you that perfect crunch in every bite.
- Simple Ingredients: You don’t need any fancy ingredients—just a few basics, and you’re good to go.
- Easy to Make: It’s a straightforward recipe, and the results are absolutely worth the little bit of time it takes.
- Kid-Friendly: These tenders are sure to please everyone, from picky eaters to adults who love crispy fried food.
- Perfect for Any Occasion: Whether it’s a casual dinner or a family gathering, these tenders are always a crowd favorite!
Ingredients in Buttermilk Fried Chicken Tenders
These tenders come together with just a few ingredients that make all the difference. Here’s what you’ll need:
- Chicken Tenders: The star of the show. Tender, juicy strips of chicken that fry up crispy and delicious.
- Buttermilk: Soaking the chicken in buttermilk helps tenderize it while adding a little tangy flavor.
- Flour: The flour coating gives the chicken that crispy crunch you crave.
- Seasonings: Salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper for a savory, flavorful kick.
- Cornstarch: A little bit of cornstarch helps create an extra-crispy crust.
- Eggs: To help the flour mixture stick to the chicken and give the tenders an extra crispy exterior.
- Oil for Frying: Vegetable oil works best for frying to get that perfect golden brown crust.
(Note: The full ingredients list, including measurements, is provided in the recipe card below.)
Instructions
Ready to make these crispy, golden tenders? Follow these easy steps:
- Soak the Chicken: In a bowl, pour the buttermilk over the chicken tenders. Let them soak for at least 30 minutes, or even overnight if you have the time. This helps tenderize the chicken and infuse it with flavor.
- Prepare the Coating: In a separate bowl, mix the flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. This is your seasoned coating for the chicken.
- Dredge the Chicken: In another bowl, whisk the eggs. Take each chicken tender, dip it into the egg wash, then coat it in the seasoned flour mixture. Make sure the chicken is fully coated.
- Heat the Oil: In a large skillet or deep fryer, heat about 2-3 inches of oil to 350°F (175°C). You can test if the oil is ready by dropping in a small piece of bread—it should sizzle and turn golden brown in about 30 seconds.
- Fry the Chicken: Carefully add the chicken tenders to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 4-5 minutes, or until the tenders are golden brown and cooked through. Use tongs to flip them halfway through to ensure even cooking.
- Drain and Serve: Remove the chicken tenders from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve immediately with your favorite dipping sauces!
How to Serve Buttermilk Fried Chicken Tenders
These tenders are delicious on their own, but here are a few ways to enjoy them:
- With Dipping Sauces: Serve with your favorite sauces like honey mustard, ranch, BBQ sauce, or hot sauce for extra flavor.
- As a Sandwich: Put the tenders on a soft bun with lettuce, tomato, and a dollop of mayo or spicy sauce for a tasty chicken sandwich.
- With Sides: Pair with crispy fries, coleslaw, or a simple green salad for a complete meal.
- As a Snack: These chicken tenders also make a fantastic appetizer for parties or gatherings.
Additional Tips
- For Extra Crunch: Double-coat the chicken by dipping it in the egg wash and flour mixture a second time for an even crunchier texture.
- Make It Spicy: Add more cayenne pepper or some hot sauce to the buttermilk soak for extra heat.
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispiness.
- Freezing: You can freeze the uncooked breaded chicken tenders for up to 3 months. Just fry them straight from the freezer when you’re ready to enjoy!
FAQ Section
Q1: Can I use chicken breasts instead of tenders?
A1: Yes! You can cut chicken breasts into strips to make your own tenders.
Q2: Can I bake these instead of frying them?
A2: Yes, you can bake them at 400°F (200°C) for 15-20 minutes, flipping halfway through. They won’t be as crispy as fried, but still delicious!
Q3: How do I make these tenders spicier?
A3: Add more cayenne pepper or mix some hot sauce into the buttermilk marinade for an extra kick!
Q4: Can I make these gluten-free?
A4: Yes! Use a gluten-free flour blend to coat the chicken, and make sure your cornstarch is certified gluten-free.
Q5: How do I store leftover chicken tenders?
A5: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Q6: Can I freeze the cooked chicken tenders?
A6: Yes! You can freeze the cooked tenders for up to 3 months. Reheat them in the oven to maintain the crispiness.
Q7: Can I add vegetables to the batter?
A7: You could try adding finely chopped veggies to the batter for a fun twist, though this might change the texture of the crust.
Q8: What can I use instead of buttermilk?
A8: If you don’t have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to a cup of regular milk.
Q9: Can I fry the chicken in a deep fryer?
A9: Yes! A deep fryer works great for these tenders, just make sure to follow the manufacturer’s instructions.
Q10: Can I double the recipe?
A10: Yes! You can double the ingredients if you need to feed a larger crowd. Just be sure to fry in batches so the oil stays at the right temperature.
These Buttermilk Fried Chicken Tenders are a crispy, juicy delight that will leave everyone coming back for more. Whether you’re serving them as a main dish or a snack, they’re sure to impress. Happy frying!
Print
Buttermilk Fried Chicken Tenders
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Description
These Buttermilk Fried Chicken Tenders are marinated in seasoned buttermilk, resulting in a tender and flavorful interior, then coated in a seasoned flour mixture and fried to crispy perfection. Perfect for a quick dinner or as a party appetizer.
Ingredients
For the Marinade:
- 2 pounds chicken tenderloins
- 1 cup buttermilk
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
For the Breading:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
For Frying:
- Vegetable oil, for frying
Instructions
- Marinate the Chicken:
- In a large bowl, combine the buttermilk, salt, cayenne pepper, garlic powder, and paprika.
- Add the chicken tenderloins to the marinade, ensuring they are fully submerged.
- Cover and refrigerate for at least 4 hours, or up to 24 hours, to allow the chicken to marinate.
- Prepare the Breading:
- In a shallow dish, whisk together the flour, baking powder, salt, black pepper, garlic powder, paprika, and cayenne pepper until well combined.
- Heat the Oil:
- In a large, deep skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Bread and Fry the Chicken:
- Remove the chicken tenders from the marinade, allowing any excess to drip off.
- Dredge each tender in the seasoned flour mixture, pressing gently to adhere the breading.
- Carefully place the breaded chicken tenders into the hot oil, working in batches to avoid overcrowding.
- Fry for 4-5 minutes per side, or until the chicken is golden brown and cooked through, with an internal temperature of 165°F (74°C).
- Drain and Serve:
- Transfer the fried chicken tenders to a paper towel-lined plate to drain excess oil.
- Serve hot with your choice of dipping sauces.
Notes
- For extra flavor, consider adding a teaspoon of hot sauce to the marinade.
- Ensure the oil temperature remains consistent by adjusting the heat as needed during frying.
- These tenders can be served with a variety of dipping sauces, such as honey mustard, ranch, or barbecue sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 80mg