If there’s one recipe that’s earned a permanent spot in my family’s dinner rotation, it’s these buttermilk fried chicken tenders. The first time I made them, the kitchen smelled like a little Southern diner, and everyone stopped mid-conversation after the first bite. The buttermilk makes the chicken impossibly tender inside while the coating turns into a golden, crackly crust that stays crisp even after cooling. Whether you’re cooking for picky kids or craving that nostalgic, homemade comfort, this recipe delivers that perfect mix of juicy, crunchy, and downright addictive every single time.
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Why You’ll Love This Recipe
- Crispy Texture That Actually Lasts: Forget soggy takeout tenders. These fry up golden and stay crunchy long after you plate them, thanks to the perfect buttermilk-to-flour ratio that creates those signature craggy bits everyone fights over.
- Juicy Inside, Every Time: The buttermilk isn’t just for flavor—it tenderizes the chicken so each bite is moist, flavorful, and never dry. It’s that secret step that separates good fried chicken from great fried chicken.
- Simple Ingredients, Big Flavor: Everything you need is probably already in your kitchen—flour, spices, buttermilk, and chicken. No fancy marinades or hard-to-find seasonings, just pantry staples that deliver restaurant-level results.
- Kid-Approved, Adult-Loved: These chicken tenders win over even the pickiest eaters. They’re ideal for family dinners, game-day platters, or meal prep for the week.
- Freezer-Friendly Perfection: Make a big batch, freeze the extras, and reheat for a quick, crispy dinner on busy nights. They taste just as good the second time around.
Ingredients You’ll Need
For the Marinade
- 2 pounds chicken tenderloins
- 1 cup buttermilk
- 1½ teaspoons salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
For the Breading
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 heaping teaspoon salt
- ¾ teaspoon freshly ground black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika
- 3 tablespoons buttermilk
For Cooking
- 3 to 4 cups vegetable oil (for frying)
Ingredient Notes
Buttermilk: Tenderizes the chicken and adds a subtle tang. If you don’t have it, mix 1 cup milk with 1 tablespoon lemon juice or vinegar, then let it sit for 10 minutes.
Chicken tenderloins: Naturally juicy and the ideal size for frying. If you spot a white tendon on the end, trim it off for a cleaner bite.
Paprika and cayenne: Add color and a touch of warmth without making it overly spicy.
How to Make Buttermilk Fried Chicken Tenders
Step 1: Marinate the Chicken
Place the chicken tenders in a large resealable bag or bowl. Pour in the buttermilk, then add salt, cayenne, garlic powder, and paprika. Mix until the chicken is fully coated. Cover and refrigerate for at least 4 hours, or overnight for the best flavor and tenderness.
Step 2: Prepare the Breading
In a large mixing bowl, whisk together flour, baking powder, salt, pepper, garlic powder, and paprika. Add the buttermilk and stir gently with a fork until small, clumpy bits form. Those uneven clumps create that ultra-crispy coating everyone loves.
Step 3: Bread the Chicken
Remove a few tenders from the marinade at a time and toss them in the flour mixture, pressing the coating onto each piece. Place the breaded chicken on a clean tray while you finish the rest.
Step 4: Heat the Oil
Pour enough vegetable oil into a deep, heavy skillet or pot to reach about three-quarters of an inch up the sides. Heat over medium-high until the oil shimmers—around 350°F. To test readiness, drop in a small pinch of flour; it should sizzle instantly.
Step 5: Fry to Golden Perfection
Using tongs, carefully lower a few tenders into the hot oil, leaving space between each one. Fry for about 3 minutes per side until golden and crisp. Transfer them to a paper towel-lined tray to drain excess oil. Continue frying the remaining tenders in batches, adjusting the heat if they brown too quickly.
Step 6: Serve and Enjoy
Serve immediately with your favorite dipping sauce—honey mustard, ranch, or barbecue. For a lighter option, add them to a fresh salad or wrap.
Pro Tips from My Kitchen
Marinate Longer for Maximum Tenderness – If you can, let the chicken sit in the buttermilk overnight. The extra time breaks down the proteins just enough to make every bite melt-in-your-mouth tender. Four hours works, but twelve hours? That’s where the magic happens.
Don’t Rush the Oil Temperature – Hot oil makes the difference between crispy and greasy. Keep it around 350°F. If the oil is too cool, the coating absorbs it instead of sealing it. If it’s too hot, the outside burns before the inside cooks through. A simple kitchen thermometer can save your batch.
Use One Hand Wet, One Hand Dry – When coating the chicken, designate one hand for handling the buttermilk-soaked tenders and the other for tossing in the flour. It keeps the coating even and prevents you from ending up with fingers that look like fried dough.
Let the Chicken Rest Before Serving – Give the fried tenders two or three minutes on a rack or paper towel before digging in. This quick rest helps the coating stay crisp and prevents that initial steam from softening it.
Double-Fry for Extra Crunch (Optional) – For serious crunch lovers, try a quick second fry at 375°F for about 30 seconds per side. It locks in the texture and reheats beautifully if you’re serving a crowd.
Frequently Asked Questions about Fried Chicken Tenders
Place them on a wire rack over a baking sheet instead of stacking them on paper towels. This allows air to circulate and prevents the coating from steaming and going soft. You can also keep them warm in a 200°F oven while frying the remaining batches.
Yes, but expect a slightly different texture. For the oven, bake at 425°F for about 18–20 minutes, flipping halfway. For the air fryer, cook at 375°F for 10–12 minutes, flipping once. Lightly spray with oil for extra crispness.
Choose a neutral, high-smoke-point oil such as vegetable, canola, or peanut oil. Avoid olive oil—it burns quickly and can affect the flavor.
Absolutely. Store cooked tenders in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a rack in a 350°F oven for about 10 minutes to restore crispiness.
Yes. Let them cool completely, then freeze on a tray before transferring to a freezer-safe bag. Reheat from frozen at 350°F for 25 minutes until hot and crispy again.
Buttermilk Fried Chicken Tenders Recipe
Ingredients
Marinade
- 2 pounds chicken tenderloins
- 1 cup buttermilk
- 1½ teaspoons salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Breading
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 heaping teaspoon salt
- ¾ teaspoon freshly ground black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika
- 3 tablespoons buttermilk
For Cooking
- 3 to 4 cups vegetable oil for frying
Instructions
- Place the chicken tenders in a large resealable bag or bowl. Pour in the buttermilk, then add salt, cayenne, garlic powder, and paprika. Mix until the chicken is fully coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
- In a large mixing bowl, whisk together flour, baking powder, salt, pepper, garlic powder, and paprika. Add the buttermilk and stir gently with a fork until small, clumpy bits form for a crispy coating.
- Remove a few tenders from the marinade at a time and toss them in the flour mixture, pressing the coating onto each piece. Place breaded chicken on a clean tray.
- Pour vegetable oil into a deep, heavy skillet or pot to about ¾ inch depth. Heat over medium-high until shimmering (around 350°F). Test with a pinch of flour—it should sizzle instantly.
- Using tongs, lower a few tenders into hot oil, leaving space between. Fry about 3 minutes per side until golden and crisp. Transfer to a paper towel-lined tray. Continue in batches.
- Let tenders rest for 2–3 minutes before serving. Serve hot with your favorite dipping sauce or atop a salad or wrap.
Notes
- Let the chicken marinate overnight for extra tenderness.
- Keep oil at 350°F to ensure a crispy result.
- Use one hand for wet and the other for dry during breading to keep it neat.
- For extra crunch, consider double-frying.
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