Buttermilk Fried Chicken Tenders
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One of my most popular recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.
![Bowl of buttermilk chicken tenders.](https://www.onceuponachef.com/images/2012/01/buttermilk-chicken-tenders-575x768.jpg)
Photo by Alexandra Grablewski (Chronicle Books, 2018)
Like most kids, my daughter prefers “kid food” to “grown-up food” any day of the week. Occasionally, it works to my advantage—a trip to McDonald’s makes excellent bribery—but most of the time I’m just dealing with a picky eater. Rather than desperately trying to coax her into eating dinner every night, sometimes I just make her favorites. These chicken tenders, marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection, are at the top of her list. They’re delicious plain, dipped in honey mustard sauce, or perched on top of a salad. And they’re not just for picky kids—everyone loves them.
What you’ll need To Make Buttermilk Fried Chicken Tenders![ingredients to make fried chicken tenders](https://www.onceuponachef.com/images/2012/01/Chicken-Tenders-1-760x1140.jpg)
Step-by-Step Instructions
To marinate the chicken: In a large sealable bag, combine the chicken tenders with the buttermilk, paprika, garlic powder, cayenne pepper, and salt. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning.
Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
When you’re ready to cook them, make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika.
Whisk until well blended.
Add the buttermilk and stir with a fork until the mixture is evenly clumpy.
Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture.
Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It’s a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.)
Set breaded tenders on a foil-lined baking sheet.
To fry the chicken: Line a baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it’s ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more.
Set the cooked tenders on the paper towel-lined baking sheet to drain.
Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot with honey mustard sauce.
![Bowl of buttermilk chicken tenders.](https://www.onceuponachef.com/images/2012/01/buttermilk-chicken-tenders.jpg)
Photo by Alexandra Grablewski (Chronicle Books, 2018)
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Video Tutorial
Buttermilk Fried Chicken Tenders
One of my most popular recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.
Ingredients
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 cooking
Instructions
- To marinate the chicken: In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
- To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
- Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
- To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
- Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
- Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
- Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.
Nutrition Information
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- Per serving (4 servings)
- Calories: 925
- Fat: 51
- Saturated fat: 1
- Carbohydrates: 75g
- Sugar: 5g
- Fiber: 4g
- Protein: 41g
- Sodium: 1866mg
- Cholesterol: 96mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Hello Jenn, this recipe is now a staple in my household. Following it to a T and having great success everytime. My partner and my daughter both request this recipe often. My partner likes to say “Jenn knows what she’s doing” when we talk about trying recipes 😂
I have a question however; I am about to go Keto and am wondering if I can replace the flour by almond flour instead? I’ve seen a few keto tenders using a mixture of almont flour and dry grated parmesan for breading. However I’d like to see if yours can be modified, as I’m sure the marinade does all the difference here.
Thank you!
Hi Gina, so glad you all like the tenders (and tell your partner that I am flattered)! 😊 I’ve never used almond flour in place of all purpose here so I can’t say for sure, but think it should work. Please LMK how they turn out if you try it!
Absolutely the best recipe for chicken tenderloins. Easy directions. Cook mode switch is so helpful.
Thank you.
Absolutely the best chicken strips recipe ever. I’ve tried other recipes for years, but this one beats them all. Crispy, moist and flavorful. This is definitely my new favorite!
Awful. The breading fell off and my chicken was too greasy and I followed the recipe to the letter.
Would be great if there were clear measurements of ingredients not just pictures
It sounds like you are just looking at the portion of the page that has the pictures with some instructions above. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
The best and easiest fried chicken recipe. I as a 16 year old have made this several times and my family loves it.
Hey, taking these to a dinner party and want to cook at home first. Would you just pop in oven for 20min to reheat? – similar to directions from frozen? Thanks 🙂
Yep, that should work well. 🙂
Can you make these ahead of time and reheat?
Sure!
These turned out perfectly. There was JUST enough batter to cover the chicken when I made them. The coating is nice and crispy. Everyone loved them!
I just made these tonight and they were delicious! The only substitution I made was instead of salt in the flour mixture, I used Johnny’s seasoning salt. I made gravy with the drippings and like the flavor it adds. Just my preference. Thank you for the recipe!
Used 1:1 gluten free flour, turned out perfect and delicious. Followed the recipe for the most part. Added Frank’s hot sauce to the marinade, instead of cayenne. Used smoked paprika and added a little extra garlic powder. Boyfriend and grandson loved them.
Made it but with homemade buttermilk as couldn’t get it locally and the chicken was amazing 💕💕
Not sure if this was answered already. Can these be air fried? Thank you, Jen!
Hi Vivian, I don’t think these will work in an air fryer – sorry!
Does anyone have the original honey mustard sauce recipe that used to be at the bottom of this recipe?
Hi Ellie, you can find the honey mustard with this recipe. 😊
Do you think these could be baked?
Hi Melody, I don’t recommend cooking these in the oven. If you’d like chicken tenders you can bake, I’d recommend this recipe. (While I do prefer them fried, if you want to bake them I’d put them in a 350-degree oven for 15 – 20 minutes.) Enjoy!
I made this recipe tonight and it was a big hit! Thanks so much!
My young boys love this chicken tenders recipe! I used the same recipe for nuggets and it was an even bigger hit. As a single dad, I’m constantly trying to come up with new homemade dinner options and this recipe has moved ahead of pizza and steak. I never leave comments or reviews but I felt this recipe deserved it. Thank you!
Definitely the best fried chicken I’ve had anywhere! Perfectly crisp and crunchy; for sure going to be making a reappearance soon!
This is my go-to recipe now. Absolutely great and my 3 boys love them. The only thing from the recipe I wasn’t sure about was the time. I know a couple is technically 2 but I wasnt sure. I cook them at 350 for 5.5 minutes (Deep Fry) and they are absolutely perfect. Definitely going to try some of your other recipes. Thanks again.
Best tenders we have ever devoured!!! Better than any restaurant! They didn’t even need any dipping sauce. Marinated for 24 hours. Added your classic coleslaw which was outstanding and corn on the cob and we were in comfort food heaven! Thank you again! Beyond 5 stars!
THE BEST chicken fingers I’ve ever made by a mile, and perhaps the best I’ve ever eaten in my entire life. They are sublime. I added a bit more of the spices and salt along the way, and fried in tallow instead of oil, but otherwise followed the recipe exactly. Delicious!
Hands down the best tenders I have ever made or eaten! I can’t wait to try more of your recipes.
This was easy to make and very tasty! It is a new favorite.
Carolyn
My first truly successful fried chicken after years of trying. Thank you! It was crunchy, tasty and juicy. The only thing I did differently was add about 1 Tbsp. of dill pickle juice. (Had heard that was a secret ingredient of Chick-fil-A).
Made these for the 1st time today! Only thing i did different was marinated for 48 hours (because I got so busy I couldn’t fry them after 12/24 hours), and used grapeseed oil to fry them. They were delicious!! Crispy, flavorful and tender.
I will definitely make this again, I’ll add more spices next time, only because I like things with more kick.
This recipe and method is the best of all the fried chicken tender recipes I’ve tried. The spices are a perfect blend for all ages and palates. The sprinkling of the buttermilk into the coating to create the crisp shards is the key to the success of this recipe — That and the correct temperature of the oil. If you fry these right, you will find that very little oil was actually absorbed into the coating. Anyone commenting that the coating doesn’t stick to the chicken is doing something wrong. Press the flour mixture into the marinated tenders, fry correctly and you will be treated to the lightest, crunchiest, most delectable fried chicken you’ve ever had. Thank you for this recipe!
Thank you so much for this recipe. It turned out so flaky and light. I love you tips on how to..really helped.
I’m planning to make this soon. I just wondered if salt is table salt or kosher salt. Thank you, can’t wait to try!
Hi Pia, When a recipe of mine says salt in the ingredient list, I am referring to regular/table salt. If it calls for something else like kosher salt, I will specify that in the recipe. Hope you enjoy these if you make them!
Excellent chicken tenders! Thank you for the great recipe! We live in Germany and we all miss the chicken tenders from the US. Thanks for this recipe that took us all back home!
It says temp and time to reheat but not for cooking first time in oven.
Hi Robbie, I don’t recommend cooking these in the oven. If you’d like chicken tenders you can bake, I’d recommend this recipe. (While I do prefer them fried, if you want to bake them I’d put them in a 350-degree oven for 15 – 20 minutes.) Enjoy!
I couldn’t believe how easy this was to make and how good they turned out. Chicken was perfect and very popular with the kids! I am definitely bringing this into the dinner rotation going forward!
This was a huge hit in my house. AMAZING!!!! Love how easy it was…. and I let them soak in the buttermilk for close to 24 hours. This will be a favorite for sure.
Incredibly delicious!!! And such a creative mix of spices. I was suspicious of the cayenne and paprika at first, but these are amazing! I think these might be a weekly indulgence.
This was my first time making homemade chicken tenders, and I’ll do it this way from now on. It was so simple and delicious!!!
Love this recipe!!! I have made it twice now and it is definitely a hit with my family!! I have 5 kids so eating chicken out isn’t cheap and the kids all love chicken tenders. I decided to look up a recipe and landed on yours. I am SO a glad I found it!!! The chicken is tasty, crispy and altogether amazing!!
I made these for dinner tonight and they were AMAZING. I didn’t have any buttermilk so I just did the old lemon juice trick (1 tbsp juice mixed into 1 C milk). Honestly the best chicken fingers I’ve ever had. Will most definitely make again.
My family LOVES this recipe and the honey mustard sauce. Your original sauce link doesn’t work anymore, do you mind reposting it somewhere? The one with the apple cider vinegar too? Thank you, love your recipes!
Hi Ali, Although they have red wine vinegar — not apple cider vinegar –I think you must be referring to the honey mustard sauce that accompanies the pigs in a blanket. And so glad to hear you like the tenders!
I made this a couple weeks ago and it was delicious. Came out great. I am gonna try it today with chicken breasts and make sandwiches out of it.
Now I’m annoyed because I had a whole review typed out and it disappeared because of the advertisement mess. Definitely need to scale that down. 😳 However, the strips were awesome and I recommend them. That’s all I’m saying now. Lol
Do it you won’t regret it! Wife and three boys said best homemade fried chicken they ever had.
Made twice and both times delicious, crispy, juicy chicken. I have been intimidated by fried chicken but followed this exactly with cast iron pan and it is a keeper for me. I used 1 large chicken breast cut into tender strips and it was perfect for the recipe. As stated, do not linger with the frying – it is done before you think it should be with the size of the tenders!
613 comments 5 stars?! This recipe is trash. The breading fell off the chicken, doesn’t clump right and turned into paste. Giant waste of time and money. Furious
Interesting, mine started to fall off too. But it was delicious!
There’s NO way that this flour coating should ever fall off. Did you flour and fry them when they were still frozen??