Go Back
–+ servings
Fried Chicken Tenders recipe

Buttermilk Fried Chicken Tenders Recipe

Author: Olivia Ross
Crispy, juicy, and perfectly seasoned buttermilk fried chicken tenders that beat any takeout. Golden on the outside, tender inside, and irresistibly delicious for family dinners or game-day snacks.
5 from 1 vote
Print Recipe Save Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 925 kcal

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.

Nutrition

Calories: 925kcalCarbohydrates: 75gProtein: 41gFat: 51gSaturated Fat: 1gCholesterol: 96mgSodium: 1866mgFiber: 4gSugar: 5g
Keyword Buttermilk Fried Chicken Tenders
Tried this recipe?Let us know how it was!