There is nothing quite as comforting and downright addictive as a perfectly crispy and flavorful chicken snack, and this Buttermilk Fried Chicken Tenders Recipe hits every mark! Tender strips of chicken marinated in tangy buttermilk, coated in a seasoned, crispy crust, and fried to golden perfection create a dish that’s truly irresistible. It’s a beautiful balance of juicy, tender meat encased in a crunchy, spiced shell, making it an all-time favorite for family dinners, game days, or any moment that calls for a satisfying treat.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward achieving those crispy, juicy chicken tenders that everyone will rave about. These simple but powerful components each add their own touch to the taste, texture, and overall experience of the dish.
- 2 pounds chicken tenderloins: These naturally tender strips of chicken cook quickly and are perfect for frying.
- 1 cup buttermilk: The secret to that tender, juicy chicken, it also adds a mild tanginess that complements the spices.
- 1½ teaspoons salt: Essential for seasoning the marinade and enhancing flavor.
- ¼ teaspoon cayenne pepper: Brings just a hint of heat to balance the richness.
- ¼ teaspoon garlic powder: Adds savory depth and aroma to the marinade.
- ¼ teaspoon paprika: Offers a subtle smoky sweetness and beautiful color.
- 1½ cups all-purpose flour: Creates the crispy coating loved in fried chicken.
- 1½ teaspoons baking powder: Helps achieve an extra airy and crunchy crust.
- 1 heaping teaspoon salt: Seasoning for the breading that lifts all flavors.
- ¾ teaspoon freshly ground black pepper: Adds a warm, mild bite to the crust.
- ¾ teaspoon garlic powder: More garlicky goodness for the breading.
- ¾ teaspoon paprika: To enrich the color and add subtle smoky notes.
- 3 tablespoons buttermilk: Incorporated into the breading to keep it clumpy and cohesive.
- 3 to 4 cups vegetable oil: For frying, a neutral oil that reaches high heat without overpowering flavors.
How to Make Buttermilk Fried Chicken Tenders Recipe
Step 1: Marinate the Chicken
Start by combining the chicken tenderloins in a large sealable bag with buttermilk, salt, cayenne pepper, garlic powder, and paprika. Seal it up and give the bag a good massage to distribute the marinade evenly. This step isn’t just about flavor — the acidity in the buttermilk helps break down proteins for tender, juicy chicken. Pop it into the fridge and let the magic happen for at least 4 hours, or if you can plan ahead, up to 24 hours for maximum tenderness and flavor infusion.
Step 2: Prepare the Breading
While the chicken is marinating, mix together your dry ingredients for the coating. Combine flour, baking powder, salt, black pepper, garlic powder, and paprika in a large bowl, whisking until everything is perfectly blended. Then stir in the buttermilk with a fork just until the mixture becomes evenly clumpy. This delicate balance makes sure the breading sticks beautifully and bakes up crisp without being heavy or doughy.
Step 3: Coat the Chicken
Lay out a baking sheet lined with aluminum foil for easy cleanup — you’ll thank yourself later! Retrieve the chicken tenders from the marinade a few at a time, taking care to let the excess drip off, then toss them into the breading mix. Press each piece firmly so the clumpy coating clings tightly to the meat. It’s a bit messy, but totally worth it. Arrange the breaded tenders on the baking sheet and get ready for some serious frying fun.
Step 4: Fry to Golden Perfection
Heat your vegetable oil in a heavy-bottomed pot until it reaches about 350°F (175°C), testing with a small cube of bread that should sizzle immediately. Carefully lower several tenders into the hot oil without crowding the pan. The sizzling sound is the soundtrack of crispy success! Fry each batch until golden brown on one side, flip, then fry the other side to match. Drain on paper towels to remove excess oil and repeat until all the tenders are perfectly crisp and cooked through.
How to Serve Buttermilk Fried Chicken Tenders Recipe
Garnishes
Keep it simple and fresh with a sprinkle of chopped parsley or finely sliced green onions to add a burst of color and freshness. A light dusting of smoked paprika on top brings a little extra warmth and smoky aroma that wakes up the senses right before the first bite.
Side Dishes
These Buttermilk Fried Chicken Tenders shine best alongside classic Southern sides like creamy coleslaw, crispy French fries, or buttery mashed potatoes. Pairing them with crispy veggies or a simple garden salad helps balance the richness with some crisp, fresh textures and flavors.
Creative Ways to Present
Elevate your presentation by serving tenders as sliders with soft brioche buns, pickle slices, and your favorite spicy mayo or honey mustard. Alternatively, arrange them on a rustic wooden board with an assortment of dipping sauces — think tangy ranch, zesty buffalo sauce, or sweet chili dip — inviting guests to mix and match flavors for a fun, interactive meal.
Make Ahead and Storage
Storing Leftovers
If you happen to have any of these divine tenders left (which might be a challenge!), store them in an airtight container in the refrigerator for up to 3 days. Keeping them properly sealed will preserve moisture and flavor, preventing the coating from becoming soggy too quickly.
Freezing
For longer storage, you can freeze the cooked chicken tenders. After cooling completely, place them in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe bag or container and freeze for up to 2 months. This makes it easy to pop out a quick snack or meal any time cravings strike.
Reheating
To bring back that crispy magic, reheat frozen or refrigerated tenders in an oven set to 375°F (190°C) on a wire rack over a baking sheet for about 10 minutes, flipping halfway through. This method revives the crunchy coating and keeps the chicken juicy inside — no soggy microwave moments here!
FAQs
Can I use chicken breasts instead of tenderloins for this recipe?
Absolutely! Just cut the chicken breasts into strips similar in size to tenderloins, and marinate and bread them the same way. Keep in mind that size may affect cooking time slightly, so watch the frying closely for perfect doneness.
Is buttermilk necessary, or can I substitute it?
Buttermilk is key for tenderizing and flavor, but if you don’t have any on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
How do I keep the breading from falling off while frying?
The trick is to press the breading firmly onto the marinated chicken before frying and avoid overcrowding the pan. Also, frying at the right temperature helps create that instant crust that locks the coating in place.
Can I bake these instead of frying?
You sure can! For a lighter option, bake at 425°F (220°C) on a wire rack over a baking sheet for about 20 minutes, flipping halfway. While frying still gives the crispiest results, baking is a great alternative that’s easier and less messy.
What dipping sauces pair best with this Buttermilk Fried Chicken Tenders Recipe?
Classic ranch, honey mustard, spicy buffalo, barbecue sauce, or even a sweet chili sauce all complement these tenders beautifully. Don’t hesitate to get creative and mix up your favorites with different dips for variety.
Final Thoughts
If you’re searching for a recipe that delivers big on flavor, crunch, and comfort, this Buttermilk Fried Chicken Tenders Recipe is your new go-to. It’s a recipe made for sharing, for savoring, and for enjoying together with the people you love. So grab your ingredients, roll up your sleeves, and discover the joy of homemade fried chicken tenders that truly steal the spotlight every single time.
Print
Buttermilk Fried Chicken Tenders Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
These Buttermilk Fried Chicken Tenders are perfectly crispy, tender, and flavorful. Marinated in buttermilk and spices, then coated in a seasoned flour mixture and deep-fried to golden perfection, they make a deliciously satisfying meal or snack that’s quick to prepare and always a crowd-pleaser.
Ingredients
Chicken 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 Frying
- 3 to 4 cups vegetable oil (for cooking)
Instructions
- Marinate the Chicken: In a large sealable bag, combine the chicken tenderloins with 1 cup buttermilk, 1½ teaspoons salt, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, and ¼ teaspoon paprika. Seal the bag tightly and massage to evenly coat the chicken with the buttermilk and seasonings. Place the bag in a bowl to catch any leaks and refrigerate for at least 4 hours or up to 24 hours to tenderize and flavor the chicken.
- Prepare the Breading: In a large bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, 1 heaping teaspoon salt, ¾ teaspoon black pepper, ¾ teaspoon garlic powder, and ¾ teaspoon paprika until well blended. Stir in 3 tablespoons buttermilk with a fork to create an evenly clumpy breading mixture that will stick well to the chicken.
- Coat the Chicken: Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time using one hand, and with the other hand toss them into the breading mixture. Press each tender firmly into the breading to ensure the mixture clings well. Place the breaded tenders on the prepared baking sheet and repeat until all tenders are coated.
- Heat the Oil: Line another baking sheet with multiple layers of paper towels and set it near the stove for draining the fried tenders. Pour 3 to 4 cups vegetable oil into a large, high-sided pot to reach a depth of about ¾ inch (2 cm). Heat the oil over medium-high heat until it shimmers and reaches about 350°F (175°C). Test readiness by dropping a cube of bread into the oil — it should sizzle immediately.
- Fry the Tenders: Using tongs, carefully place a few chicken tenders into the hot oil without crowding the pot. Fry until the bottom side turns golden brown, about 3 to 5 minutes, then flip and cook the other side until golden as well. Adjust heat as necessary to avoid burning. Transfer cooked tenders to the paper towel-lined baking sheet to drain excess oil. Repeat in batches until all are fried.
- Serve: Serve the buttermilk fried chicken tenders hot for the best crispy texture and juicy flavor. They pair well with dips, fries, or a fresh salad.
Notes
- For best results, marinate the chicken for at least 4 hours to ensure tenderness and flavor penetration.
- If you prefer spicier tenders, increase the cayenne pepper slightly in the marinade.
- Maintain oil temperature around 350°F to prevent greasy fried chicken and ensure crispy crust.
- Do not overcrowd the frying pot; frying in batches helps maintain consistent oil temperature.
- Make sure to press the breading firmly onto chicken tenders for a thicker, crunchier coating.
- Use a thermometer to monitor oil temperature for safety and best texture.
