Irresistible Buttermilk Fried Chicken Tenders Recipe for All Ages
Crispy buttermilk fried chicken tenders dance with golden-brown perfection on your plate, promising a meal that sings with Southern comfort.
Succulent strips promise a delightful crunch waiting to happen.
Marinating in tangy buttermilk ensures each tender stays juicy and flavorful.
Seasoned flour creates a magical coating that seals in moisture and delivers incredible texture.
Pantry staples transform into a restaurant-quality dish anyone can master at home.
Salt, pepper, and a dash of paprika whisper delicious secrets into every bite.
Hungry?
This recipe will make you the kitchen hero among friends.
Ingredients for Buttermilk Fried Chicken Tenders
For the Protein:For the Marinade Ingredients:For the Breading Ingredients:For the Frying:For the Optional Finishing:How to Make Buttermilk Fried Chicken Tenders
Step 1: Marinate the Tender Chicken
Grab a large resealable plastic bag and toss in chicken tenderloins. Pour buttermilk over the chicken and sprinkle in:Seal the bag and massage the chicken so every piece gets coated with the flavorful marinade.
Pop the bag in the refrigerator and let the chicken soak up the goodness for 4 to 24 hours.
Step 2: Create the Crunchy Coating
In a spacious mixing bowl, combine:Splash in a few tablespoons of buttermilk and use a fork to mix until the flour mixture becomes slightly lumpy.
These clumps will help create an incredibly crispy exterior.
Step 3: Coat the Chicken
Line a baking sheet with aluminum foil for easy cleanup.
Pull the chicken out of the marinade and roll each piece in the seasoned flour mixture. Press firmly to help the coating stick like glue to the chicken.
Step 4: Fry to Golden Perfection
Pour vegetable oil into a deep, heavy-bottomed pot, filling it about 3/4 inch deep. Heat the oil to 350°F – you’ll know it’s ready when a bread cube sizzles immediately upon contact.
Carefully lower chicken tenders into the hot oil in small batches, avoiding overcrowding. Fry each batch for 3-4 minutes per side until they turn a gorgeous golden brown.
Transfer the cooked tenders to a paper towel-lined baking sheet to drain excess oil. Keep an eye on the oil temperature, adjusting the heat to maintain a consistent 350°F throughout frying.
Tips to Perfect Buttermilk Fried Chicken Tenders
Variations of Buttermilk Fried Chicken Tenders
Pairings with Buttermilk Fried Chicken Tenders
Storing Buttermilk Fried Chicken Tenders Properly
Store leftover chicken tenders in an airtight container for up to 3-4 days. Cool completely before sealing to prevent soggy texture.
Wrap individual tenders in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Label with the date for easy tracking.
Restore crispiness by placing tenders on a wire rack over a baking sheet. Warm at 375F for 10-12 minutes, flipping halfway through. Avoid microwaving to maintain crunch.
Revive the crispy coating by air frying at 375F for 3-4 minutes. Spray lightly with oil to enhance crispiness and prevent drying out.
FAQs
Buttermilk helps tenderize the meat by breaking down proteins, making the chicken more soft and juicy. It also adds a subtle tangy flavor and helps the breading stick better to the chicken.
Drop a small cube of bread into the oil. If it sizzles and turns golden brown within 30-45 seconds, the oil is at the perfect 350F frying temperature. Using a food thermometer is the most accurate method.
Adding a few tablespoons of buttermilk to the flour mixture creates clumpy bits in the breading. These clumps develop more texture and create a crunchier, more irregular coating when fried, resulting in an extra crispy exterior.
Reasons to Love Buttermilk Fried Chicken Tenders
Buttermilk Fried Chicken Tenders Recipe
- Total Time: 25 minutes
- Yield: 8 1x
Description
Crispy buttermilk fried chicken tenders bring Southern comfort right to your kitchen, promising golden-brown perfection with each delectable bite. Seasoned, marinated, and fried to crunchy excellence, you’ll savor this irresistible dish that elevates home cooking to delicious new heights.
Ingredients
Main Protein:
- 2 pounds (907 grams) chicken tenderloins
Marinade Ingredients:
- 1 cup (240 milliliters) buttermilk
- 1.5 teaspoons salt
- 0.25 teaspoons cayenne pepper
- 0.25 teaspoons garlic powder
- 0.25 teaspoons paprika
Breading and Seasoning Ingredients:
- 1.5 cups (180 grams) all-purpose flour
- 1.5 teaspoons baking powder
- 1 heaping teaspoon salt
- 0.75 teaspoons black pepper
- 0.75 teaspoons garlic powder
- 0.75 teaspoons paprika
- 3 tablespoons buttermilk
Frying Ingredient:
- 0.75 cups (177 milliliters) vegetable oil
Instructions
- Infuse chicken tenderloins with a zesty buttermilk marinade by combining all ingredients in a sealed bag. Massage thoroughly to ensure even coating. Refrigerate for 4-24 hours to develop rich, deep flavors.
- Create a dynamic breading mixture by whisking dry ingredients together. Incorporate buttermilk to generate a textured, crumbly coating that promises extraordinary crispiness.
- Carefully remove marinated chicken from refrigerated mixture, allowing excess liquid to drip off. Meticulously coat each tenderloin in breading, pressing firmly to guarantee maximum adherence.
- Prepare a deep pot with vegetable oil, heating to precisely 350°F. Test oil temperature by dropping a bread cube, which should immediately sizzle upon contact.
- Gently lower breaded tenders into hot oil, cooking in small batches to maintain optimal temperature. Fry each side for 3-4 minutes until achieving a gorgeous golden-brown exterior.
- Transfer crispy tenders onto a paper towel-lined surface to absorb excess oil. Allow them to rest briefly, which helps retain internal moisture while maintaining exterior crunchiness.
- Repeat frying process, carefully monitoring oil temperature to ensure consistent, perfectly cooked chicken tenders with a tantalizingly crisp crust.
Notes
- Marinate longer for deeper flavor by soaking chicken in buttermilk overnight, which helps tenderize and infuse more seasoning into the meat.
- Create extra crispiness by adding cornstarch or cornmeal to the flour mixture, ensuring a crunchy exterior that stays crisp even after cooling.
- Control oil temperature precisely using a digital thermometer to prevent burning and guarantee evenly cooked, golden-brown chicken tenders.
- Adapt recipe for gluten-sensitive diets by substituting all-purpose flour with gluten-free flour blend or almond flour, maintaining similar texture and taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 95 mg
Nate Harper
Founder & Recipe Curator
Expertise
Single-Recipe Development, Farm-to-Table Cooking, Seasonal Menu Planning, Culinary Storytelling, Home Kitchen Innovation
Education
Cascade Culinary Institute – Central Oregon Community College
Certificate in Culinary Arts
Focus: Farm-to-table cuisine, sustainable cooking practices, and seasonal recipe creation.
Nate studied under experienced chefs who emphasized local sourcing, minimal waste, and building recipes from fresh, simple ingredients.
Nate Harper is the founder and creative force behind Make, Take, Bake. Raised in the wild beauty of Oregon’s high desert, Nate grew up surrounded by family gardens, farmers’ markets, and home kitchens that celebrated the seasons.
His early love for simple, honest food evolved into a professional passion when he attended Cascade Culinary Institute, where he sharpened his skills in creating recipes that are sustainable, satisfying, and made for everyday life.
Nate’s goal is to make cooking feel accessible, free of fuss, and full of flavor. He believes a single, thoughtfully built dish can stand alone, and sometimes even steal the show.