Buttermilk Fried Chicken Tenders

Crispy on the outside, juicy on the inside, these buttermilk fried chicken tenders are comfort food perfection. The buttermilk marinade keeps the chicken moist and flavorful, while the seasoned breading creates a crunchy golden crust that’s irresistible.

Why You’ll Love This Recipe

• Juicy and tender chicken every time thanks to the buttermilk marinade
• Perfectly seasoned breading with just the right amount of spice
• Ideal for weeknight dinners, game day, or casual gatherings
• Can be made ahead and frozen for quick meals later
• Kid-approved and crowd-pleasing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 black pepper
¾ teaspoon garlic powder
¾ teaspoon paprika
3 tablespoons buttermilk

For Cooking
3–4 cups vegetable oil, for frying

Directions

1. Marinate the chicken: In a large sealable bag, combine chicken tenderloins with buttermilk, salt, cayenne pepper, garlic powder, and paprika. Seal and massage to coat evenly. Refrigerate for at least 4 hours or up to 24 hours.
2. Prepare the breading: In a large bowl, whisk flour, baking powder, salt, pepper, garlic powder, and paprika. Add buttermilk and stir with a fork until the mixture forms clumps.
3. Bread the chicken: Line a baking sheet with foil. Remove chicken from marinade in batches and toss in breading, pressing firmly so the coating adheres. Place breaded tenders on the baking sheet.
4. Fry the chicken: Line another baking sheet with paper towels. In a large, high-sided pot, heat vegetable oil to 350°F (175°C). Fry chicken tenders in batches, turning once, until golden brown on both sides (a few minutes per side). Transfer to paper towels to drain. Adjust heat as needed between batches.
5. Serve hot, optionally with dipping sauces like honey mustard, ranch, or barbecue.

Servings and Timing

• Servings: 6–8
• Prep time: 15 minutes (plus 4+ hours marinating)
• Cook time: 15 minutes
• Total time: about 4 hours 30 minutes (including marinating)

Variations

• Extra spicy: Double the cayenne pepper in the marinade and add ½ teaspoon to the breading.
• Gluten-free: Use a gluten-free flour blend.
• Oven-baked version: Bake breaded tenders on a greased rack over a baking sheet at 425°F for 18–20 minutes, flipping halfway through.
• Herb twist: Add 1 teaspoon dried Italian herbs to the breading for extra flavor.
• Panko crunch: Replace half the flour with panko breadcrumbs for an extra crispy crust.

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 3 days.
• Reheat in a 350°F oven for 10–12 minutes to maintain crispiness.
• Freezer-friendly: Freeze cooked tenders for up to 3 months. Reheat from frozen on a wire rack over a baking sheet at 350°F for about 25 minutes, flipping halfway.

FAQs

1. Can I use chicken breasts instead of tenderloins?

Yes, slice them into 1-inch-thick strips before marinating.

2. What’s the purpose of the buttermilk marinade?

It tenderizes the meat and infuses flavor while helping the breading stick.

3. How do I know the oil is at the right temperature?

Use a thermometer, or drop in a small piece of bread—it should sizzle immediately.

4. Can I air-fry these?

Yes, spray breaded tenders with cooking spray and air-fry at 400°F for 8–10 minutes, flipping halfway.

5. Why is my breading falling off?

Ensure chicken is well coated and press the breading firmly into the meat before frying.

6. Can I marinate longer than 24 hours?

No, the chicken may become too soft; 4–24 hours is ideal.

7. Can I reuse the frying oil?

Yes, strain it and store in a sealed container for up to 1 month. Avoid using it more than twice for frying chicken.

8. How do I keep the first batch warm while frying the rest?

Place on a wire rack over a baking sheet in a 200°F oven.

9. Can I make these ahead for a party?

Yes, fry a few hours ahead and reheat in the oven before serving.

10. What dipping sauces work best?

Honey mustard, ranch, barbecue sauce, and spicy aioli are all excellent choices.

Conclusion

Buttermilk Fried Chicken Tenders are a classic for a reason—crispy, flavorful, and easy to love. With their golden crust and juicy interior, they’re perfect for dinner, parties, or game day, and they reheat beautifully for leftovers or make-ahead meals.

Print