There’s something about a basket of golden, crunchy chicken tenders that taps directly into a sense of comfort. Whether you’re serving them as a weeknight family favorite, at a weekend gathering, or simply indulging in a nostalgic meal, Buttermilk Chicken Tenders never disappoint. In this recipe, the chicken is marinated in seasoned buttermilk to ensure it’s incredibly juicy on the inside, and then coated in a seasoned flour blend and fried until golden and crispy. The result? Tender, flavorful, and crunchy perfection in every bite.
Why Buttermilk Makes the Difference
Buttermilk isn’t just a tradition—it’s a secret weapon in achieving moist and tender fried chicken. Its slightly acidic nature tenderizes the chicken over time, and its creamy texture helps the seasoned flour coating adhere better, leading to a crispier finish.
Ingredients
For the Marinade:
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2 lbs chicken tenders or chicken breasts cut into strips
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2 cups buttermilk
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1 tsp salt
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp smoked paprika
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½ tsp cayenne pepper (optional for heat)
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1 tsp hot sauce (optional)
For the Coating:
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2 cups all-purpose flour
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1 tsp baking powder
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1 tsp salt
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1 tsp black pepper
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp paprika
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½ tsp dried oregano
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¼ tsp cayenne pepper (optional)
For Frying:
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Vegetable oil (canola, peanut, or corn oil), enough for deep frying (at least 2 inches in a heavy pan or fryer)
Preparation Time
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Prep Time: 15 minutes
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Marinating Time: Minimum 4 hours, preferably overnight
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Cooking Time: 15-20 minutes
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Total Time: 4 hours 35 minutes (with marination)
Instructions
Step 1: Marinate the Chicken
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In a large bowl, combine the buttermilk, salt, garlic powder, onion powder, paprika, cayenne pepper, and hot sauce.
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Add the chicken tenders to the bowl and toss to coat evenly.
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Cover the bowl and refrigerate for at least 4 hours or overnight. This step allows the buttermilk to tenderize the chicken and impart deep flavor.
Step 2: Prepare the Coating
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In another large bowl, mix the flour with baking powder and all the seasonings: salt, black pepper, garlic powder, onion powder, paprika, oregano, and cayenne pepper.
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Set aside a baking tray with a wire rack for placing the coated tenders.
Step 3: Coat the Chicken
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Remove the chicken tenders from the marinade, allowing the excess buttermilk to drip off.
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Dredge each tender in the seasoned flour mixture. Press firmly to ensure a good, thick coating.
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For an extra crispy crust, repeat the process by dipping the floured chicken back into the marinade and dredging it in the flour again.
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Place the coated tenders on the wire rack and let them rest for 10–15 minutes. This helps the flour adhere better during frying.
Step 4: Fry the Chicken Tenders
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Heat about 2 inches of oil in a deep skillet or Dutch oven over medium-high heat to 350°F (175°C).
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Carefully place a few chicken tenders into the hot oil without overcrowding.
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Fry for about 3–4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
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Transfer the cooked tenders to a clean wire rack or paper towel-lined plate to drain excess oil.
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Repeat until all chicken tenders are cooked.
Serving Suggestions
These crispy Buttermilk Chicken Tenders pair beautifully with:
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Dipping sauces: Ranch, honey mustard, barbecue, spicy mayo, or homemade buffalo sauce
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Sides: French fries, coleslaw, mac and cheese, or a fresh garden salad
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As a meal: Serve over waffles for a Southern classic, or slice and toss on top of a salad for a satisfying crunch
Tips for the Best Chicken Tenders
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Marinate Overnight: The longer the chicken sits in the buttermilk, the more flavorful and tender it becomes.
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Double Dredge for Extra Crunch: A second dip in the flour after a quick dip in buttermilk makes for a super crispy crust.
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Use a Thermometer: Keep oil temperature steady at 350°F. Too hot, and the outside burns before the inside cooks. Too cool, and the tenders get greasy.
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Don’t Crowd the Pan: Fry in batches to avoid lowering the oil temperature, which results in soggy chicken.
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Rest After Coating: Letting the dredged chicken rest for 10–15 minutes before frying helps the coating stick better during frying.
How to Make Ahead & Reheat
Make Ahead:
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Marinate the chicken a day in advance.
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You can also coat the tenders and freeze them on a baking sheet. Once frozen solid, transfer to a freezer bag for up to 2 months.
To Reheat:
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For best results, reheat in a 375°F oven or air fryer until hot and crispy, about 10–12 minutes.
Variations & Customizations
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Spicy Tenders: Add more cayenne and hot sauce to the marinade and coating for a spicy kick.
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Gluten-Free: Use a gluten-free all-purpose flour blend for dredging.
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Oven-Baked Version: Bake at 425°F (218°C) on a greased rack for 20–25 minutes, flipping halfway through.
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Air Fryer: Spray the coated tenders lightly with oil and cook in the air fryer at 400°F for 12–14 minutes, flipping halfway.
Nutrition Information (Per Serving)
(Based on a 2-piece serving, yields 6 servings)
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Calories: 430 kcal
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Protein: 29g
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Fat: 20g
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Carbohydrates: 28g
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Cholesterol: 90mg
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Sodium: 800mg
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Sugar: 2g
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Fiber: 1g
Final Thoughts
These Buttermilk Chicken Tenders deliver on every front—crunchy coating, juicy meat, and mouthwatering flavor. They’re the kind of meal that both kids and adults can agree on, whether served with classic sides or used in wraps, sandwiches, or salads. With the buttermilk marinade doing the heavy lifting and a simple seasoned flour blend for the crispy exterior, this is a no-fail recipe you’ll return to time and again.
Whether you’re feeding a hungry family, prepping for a game night, or just craving something golden and delicious, these chicken tenders are the answer. Pair them with your favorite dip and dig in!