Buttermilk Fried Chicken Tenders

Buttermilk Fried Chicken Tenders bring the crunch with their crispy, golden breading seasoned to perfection. These juicy tenders are a family favorite, easy to make, and perfect for dipping, thanks to a special blend of spices.

Craving something irresistibly crispy, tender, and bursting with flavor? Buttermilk fried chicken tenders are the ultimate comfort food that your whole family will love. Whether you’re whipping them up for a casual dinner or a fun gathering, these tenders are guaranteed to impress.

The secret? It’s all in the marinade and seasoning. Soaking the chicken in buttermilk keeps it juicy, while a blend of spices packs in all the flavor. Pair that with a crispy, golden coating, and you’ve got a dish that’s downright addictive.

Why You’ll Love This Recipe

• Big on Flavor: A perfect mix of savory, tangy, and a touch of spice.
• Crispy Goodness: Each bite delivers a satisfying crunch.
• Juicy and Tender: Buttermilk marination makes the chicken incredibly moist.
• Simple to Make: Easy steps and straightforward ingredients.
• Perfect for Dipping: Serve with your favorite sauces for a fun and flavorful meal.
• Great for Sharing: Perfect for family dinners, game days, or casual get-togethers.

Ingredients

For the Marinade:

• Chicken tenderloins: Fresh and boneless for easy preparation.
• Buttermilk: Keeps the chicken tender and juicy.
• Hot sauce: Add a little kick—adjust to your spice preference.
• Garlic powder: A savory touch.
• Paprika: A mild, sweet pepper flavor and lovely color.
• Salt and black pepper: Enhances the overall flavor.

For the Coating:

• Large egg: Helps the breading stick.
• All-purpose flour: The base for a perfectly crispy crust.
• Seasonings: Garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper for a flavorful coating.
• Vegetable oil: For deep frying until golden and crunchy.

How to Make Buttermilk Fried Chicken Tenders

Follow along to learn how to make buttermilk fried chicken tenders!

• Step One: In a large mixing bowl, whisk the buttermilk, hot sauce, salt, garlic powder, paprika, and black pepper.
• Step Two: Add the chicken tenderloins and stir to make sure the chicken is completely covered by the brine. Cover the bowl with plastic wrap and place in the fridge for 30 minutes (or up to 8 hours).

• Step Three: Whisk the egg and buttermilk in a small mixing bowl. In a separate bowl, whisk together the flour with the salt, garlic powder, onion powder, paprika, black pepper, and cayenne pepper.
• Step Four: Remove a chicken tender from the brine and place it in the flour mixture bowl. Thoroughly dredge the chicken. Immediately place the dredged chicken in the egg and buttermilk mixture. Completely cover the tender with the egg mixture and then dredge the chicken tender in the flour mixture again. Repeat until all the chicken tenders are breaded, and then discard the marinade.

• Step Five: Heat the oil in the skillet over medium heat to 350℉. Fill the skillet about halfway full of oil. I needed 2 cups for a 12-inch skillet.
• Step Six: In batches, fry each chicken for about 3 to 4 minutes before flipping over to fry the other side for an additional 2 minutes. The outside will be crispy and a deep golden brown.
• Step Seven: Place the chicken tenders on a clean paper towel to soak up the extra oil. Serve hot.

What to Serve with It

• Mashed Potatoes. Try our Caramelized Onion Mashed Potatoes.
• Mac and Cheese. Try Crockpot Mac and Cheese.
• Coleslaw. Try Chipotle Coleslaw.
• Corn on the Cob
• Green Beans

Variations and Substitutions

• Make It Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend. It will still create a crispy coating so that everyone can enjoy these tenders without compromise.
• No Buttermilk? No Problem! If you don’t have buttermilk, try these easy substitutes. Milk + Lemon Juice/Vinegar: Combine 1 cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle and thicken. Yogurt + Water: Thin out plain yogurt with water to reach a similar consistency to buttermilk.
• Adjust the Spice: If you prefer milder tenders, skip the cayenne pepper and reduce the hot sauce in the marinade. For extra heat, increase the cayenne or add chili powder.
• Different Proteins: Not in the mood for chicken? This recipe works well with turkey strips or even tofu for a vegetarian option. Just follow the same marination and coating process. You can also use it with chicken breast or chicken thighs. Cooking times may vary.
• Diverse Seasonings: Customize the flavor to suit your taste buds! Add smoked paprika, Italian seasoning, or a pinch of curry powder to the breading mix for a unique twist.

Why Use Buttermilk?

Buttermilk is the secret to next-level fried chicken, and here’s why it’s so amazing:

First, it’s a natural tenderizer. The slight acidity in buttermilk gently breaks down the chicken, making it super juicy and melt-in-your-mouth tender. Plus, it doesn’t toughen the meat like harsher marinades can—just soft, flavorful perfection.

Buttermilk also boosts the flavor in a big way. As the chicken marinates, all those spices you’ve added soak right into the meat, giving you incredible seasoning in every bite.

And let’s talk about the coating. Buttermilk is like magic glue that helps the bread stick to the chicken. The result? A crispy, golden crust that doesn’t fall apart while cooking or eating.

Let the chicken sit in the buttermilk for a couple of hours (or even overnight) if you have time. It’s a small step that makes a huge difference—you’ll love how tender, flavorful, and perfectly crispy your chicken turns out!

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Place tenders on a baking sheet, freeze until firm, then transfer to a freezer bag.
• Reheat: Warm in the oven on a wire rack to restore crispiness. Avoid microwaving, as it can make them soggy.

Dipping Sauce Ideas

• Honey Mustard
• Buttermilk Ranch
• Barbecue Sauce
• Buffalo Sauce

Recipe Tips and Tricks

• Marinate Well: Soak the chicken for at least 2 hours for tender, juicy results. The minimum amount of time is 30 minutes.
• Even Coating: Shake off excess marinade and coat evenly with flour for a crispy crust.
• Oil Temperature Matters: Keep the oil at 350°F to ensure a golden, non-greasy finish.
• Test First: Fry one piece to check seasoning and coating before cooking the whole batch.
• Skip Sogginess: Let fried chicken rest on a wire rack instead of paper towels.
• Don’t Reuse the Brine: It’s one and done. Throw it away after you’ve used it for the recipe.

Can You Bake or Air Fry Them?

To Bake:

• Preheat your oven to 400°F.
• Arrange breaded tenders on a parchment-lined baking sheet and spray lightly with oil.
• Bake for 20-25 minutes, flipping halfway for even crispiness.

To Air Fry:

• Preheat the air fryer to 400°F.
• Cook tenders in a single layer for about 8-10 minutes, flipping halfway. Enjoy the crispiness without the extra oil.

What Are Chicken Tenders?

Chicken tenders are exactly what they sound like—the most tender part of the chicken! They’re the little strips of meat located just underneath the chicken breast. Naturally soft and juicy, they’re perfect for quick and easy meals.

You might know them as “chicken strips” or even “tendies,” and they’ve earned their spot as a favorite for kids and adults. Because they’re small and uniform in shape, they cook super fast and evenly, making them ideal for frying, baking, or even grilling.

Chicken Recipes

• Air Fryer Popcorn Chicken
• Chicken Fajita Quesadillas
• Crack Chicken Sliders
• Sticky Sesame Chicken Drumsticks