Buttermilk Fried Chicken Tenders
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 McDonalds 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.
Begin by combining the chicken tenderloins with a mixture of buttermilk, paprika, garlic powder, cayenne pepper and salt. If you have time, let them marinate overnight.
When you’re ready to cook them, make the breading by combining the flour, baking powder and spices in a bowl. Stir in a bit of buttermilk until the mixture is nice and clumpy.
Toss the tenderloins in the mixture and coat evenly with the breading.
They’ll look like this…
Finally, heat your oil until shimmering in a high-sided pot to prevent splatters. Place the tenderloins in the hot oil without crowding the pot, and cook until golden brown on both sides.
Drain on paper towels.
And that’s all there is to it. If you need a good honey mustard recipe to go with it, try this one. Enjoy!
Buttermilk Fried Chicken Tenders
Ingredients
For the Marinade
- 2 pounds chicken tenderloins
- 1 cup buttermilk
- 1-1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
For the Breading
- 1-1/2 cups all purpose flour
- 1 heaping teaspoon salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika
- 1-1/2 teaspoons baking powder
- 3 tablespoons buttermilk
For Cooking
- 3-4 cups vegetable oil, for cooking
Instructions
- Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.
- Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.
- Line a baking sheet with aluminum foil. Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag and the other to toss in the breading.) Set breaded tenders on prepared baking sheet.
- Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. (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 second side is also golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. 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 1/4 cup of the oil is absorbed into the chicken tenders when frying.
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Nutrition Information
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- 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.
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These are amazing! Make them!
Could I use this recipe with fish, like Cod instead of chicken?
Sure, Doris – as long as it’s a firm-flashed fish like cod.
These were delicious!
I made these on Friday night, as chicken nuggets instead of tenders. The first time I made them was tenders. Both were fantastic and rave reviews from the family. Thanks for sharing your recipes with us.
How long should they be in the oil, and at what temperature? Thanks I’m advance!
Hi Wayne, the temperature should be between 350 and 375 degrees. (If you don’t have a thermometer, you can determine if the oil is hot enough for by dropping a cube of bread into the pan; if it sizzles when you put it in, the oil is ready.). The tenders will take about 3 minutes, give or take, per side. Hope you enjoy!
Jenn did it again! My husband and I are still talking about this meal! It was so good! It was some of the most crispy and delicious fried chicken I have ever had and I am a southerner! Leave it to the Chef to have secret tips for us like the buttermilk added to the batter to make the chicken crispy!
Seems like a lot of salt I am making 8 pounds of chicken so I am going to quadruple the recipe. That would be 6 teaspoons of salt I haven’t made it yet what go young think? We
Hi Joann, If you’re increasing all of the other ingredients, I’d go ahead and increase the salt accordingly. It seems like a lot, but that’s a lot of chicken!
recipe was very easy to follow. marinated for 4 hours. perfect seasoning and crispness. I’ve always wanted to make buttermilk chicken fingers and after making these I thank you on how good they were.
Awesomely excellent!!! Easy and delicious! Thank you thank you!
Very tasty chicken recipe, but I had a lot of trouble with the batter falling off the chicken tenders as they were cooking. I followed recipe exactly. I used vegetable oil and my trusty old cast iron skillet which always keeps the oil temperature even. The buttermilk marinade was very good and tenderized the meat, but I don’t think I’ll use that batter recipe again. Maybe it would have helped if I placed battered chicken in freezer for a short while.
Hi Marie, Sory to hear you had a problem with the batter sticking! The oil may not have been hot enough – a good way to ensure the oil is hot enough is to drop a cube of bread into the oil; if it sizzles when you drop it in, it’s ready. Hope that helps!
Can you bread these and then freeze them before cooking? Jeanne
Hi Jeanne, you can freeze them, but they should be cooked before freezing.
These tenders are spectacular. My 16 year old twin boys cannot get enough. The addition of liquid to the breading provides wonderful texture to the tenders. We like to punch up the seasoning in both the marinade and breading… white pepper and a little more cayenne. We have tried many tender recipes, but this one is their favorite. I agree with other posters about marinating 24 hours or more (for convenience). Really delicious with simple steamed broccoli!
Hi Jenn! I cannot make these fast enough! They disappear as they come out of the oil. I make a double batch pretty much every week! I’d much rather my teenage son have these to snack versus going through a drive thru! Thank you!
Laura
Tried this recipe & it was soooo good! Substituted black pepper for cayenne pepper. The 1st time I tried it, only had an hour to marinade but it was fine. The 2nd time, it marinated for 3.5 hours. Such a big difference in flavor! I did add smidge more paprika & black pepper. Wow so good! I had to use buttermilk substitute recipe sine my lical store was out, but it didn’t affect the flavor at all. Everyone loved this recipe, even my super picky aunt! Thanks for our new way of making fried chicken.
These were delicious, wouldn’t change a thing.
I am planning on making these for a family gathering after an early evening event, so I need to be able to have a quick turnaround time, how much can I do in advance? Can I bread them and have them in the fridge? Or fry and then reheat in the oven? Thank you! Love your recipes and can’t wait to check out the book!
Hi Lisa, So glad you like the recipes! I think you could bread them in advance and refrigerate; these are pretty forgiving. Hope you enjoy!
Thank you!
I made these tonight and they are the best chicken tenders and they are so easy! Thank you for the recipe!
I have never made fried chicken before but I knew I wanted something that would be juicy and well seasoned. I hate cooking, but this was easy to do and tasted absolutely delicious. I used the chicken in my fried chicken salad and everyone loved it. I used canola oil instead of plain vegetable oil and followed the recipe exactly as described letting it marinate overnight.
Chicken Tender Perfection! I’ve made this recipe several times now. Avoid putting your own spin on this recipe. It’s perfect the way it is. I even avoid dipping sauces because they tend overpower the buttermilk flavor.
This was my first time making fried chicken. I left it marinating for about a whole day which helped keep the chicken flavorful and moist. The only modification I had to make was that I used buttermilk instead of milk since I did not have any. Overall, my kitchen smelled great and this chicken was very tasty and crispy!!!
Hi Jenn,
I was wondering do you think this recipe for chicken tenders would work if I wanted to make Buffalo chicken tenders for the Super Bowl? My husband prefers tenders over wings. Would I just toss them in Frank’s bottled hot sauce after cooking? or right before eating if bringing to someone’s house? Thank you!
Hi Cheryl, I would suggest using the sauce from this wing recipe. If you’re going to toss these in the sauce, I would do it immediately before serving. (Or, you could just have a bowl of this sauce on the side for dipping.). Hope everyone enjoys!
Delicious! We LOVED these! First time we ever tried frying chicken. So a bit nervous. So easy! So tasty! Hubby & I thought they were the best chicken tenders we ever ate! We made the honey mustard sauce & it paired wonderfully! Make this recipe…you won’t be disappointed!
Is there a way to make this healthier ?
Hi Amy, these are a bit an indulgence due to the fact that they’re deep-fried. If you’d like a chicken tender option that is a smidge healthier, you may want to give these a try. They are best cooked on the stovetop in a frying pan; but if you’d prefer to bake them, I’d suggest 350°F for 15-20 minutes. Hope that helps!
Hi Jenn! Can I use an air fryer instead?
Hi Yaritza, I’ve never used an air fryer and don’t know much about them, so I can say for sure how it would work for this recipe. Sorry I can’t be more helpful!
Can I use chicken wings as well?
Hi Ginny, I wouldn’t recommend wings for this recipe- sorry!
The BEST chicken tenders!!! So tender! And delicious!!! This is the only recipe I will use!!! Thanks for sharing!!!
I’ve done this recipe so many times. It is GREAT! I like how crunchy the chicken turns out to be and the leftover still taste good the second day.
Thank you
Amazing recipe!! I added some corn flakes to the batter.
Have been looking for a good boneless chicken recipe for years….have tried many and this is by far the best! Didn’t have tenders so used cut up breast and deep fried about 6 minutes, otherwise followed recipe and turned out perfect. Will be adding this to my regular rotation.
Gluten Free
OMG I made these with Bobs Red Mill Cup for Cup GF flour. They came out sooo good . Marinated about 4 hours. And followed the directions.
Actually Bobs1 to 1
how important is the baking powder to the recipe, in the middle of making these and realized I don’t have any. Thank you in advance for your help.
Hi Nicole, Not sure if I’m seeing this in time but the baking powder does make the batter “puff” a bit and it also helps make the crust crunchy, but I think you could get away without it. Hope they turn out well!
Thank you for replying! I decided to let the chicken mariande overnight based on the other reviews. So I bought the baking powder and will make today instead. So excited to make these for New Year’s Eve tonight! I will be sure to post after I make them.
I did it without the baking soda and they came out great!!
After reading the fabulous reviews I would like to try my hand at these, but I would like to use almond flour in place of the regular flour that the recipe calls for. Do you feel that this will work? Thank you, Jen
Hi Kirsty, I’m afraid the almond flour would cause the chicken tenders to burn quickly. Sorry!
I have made these twice now. I never know what I’m going to make for dinner so an overnight marinade is usually not for me. However, even having them marinade for only 3-4 hours, they have come out perfectly.
I’m tossing my old recipe out the window for sure. Also was hubby and toddler approved!
Best chicken my family has ever tasted! Followed the recipe exactly. Letting the chicken marinate overnight is even better than just a few hours (I’ve made this several times). I use chicken breasts, remove the tenderloin and cut into 2 or 3 strips depending on the size of the breast. The oil does take a while to heat, I recommend to start heating it while you’re coating your chicken and making sure you have tongs and a baking sheet lined with paper towels ready that way there is no scrambling. I set my stove right inbetween medium and medium-high and it tends to heat to the perfect temperature (between 350 and 375). I usually put 3 or 4 in at a time and 3 minutes on each side (yes I set a timer) seems to be the perfect amount of time for that brown crispy exterior and fully cooked juicy interior. This is the be-all end-all of fried chicken recipes. You need not look any further. Perfection.
This is the PERFECT tenderloins recipe. Take the time to marinate overnight, it’s totally worth it.
Hands down best chicken tenders recipe ever. I’ve tried lots! Don’t worry if you need to leave the chicken in the spices/buttermilk longer than suggested time in recipe. I’ve not gotten to mine for a couple of days and still these were fabulous. I’ve used this technique for frying other things as well like veggies and whole pieces of chicken.
First time chicken fryer here. The chicken was crispy on the outside and juicy on the inside, with a great taste. I’ll be adding this to my regular rotation of meals.
If I were to make this with mashed potatoes, do you have a recommendation for what gravy would to go along with it?
Thanks Jenn.
Hi Ryan, Glad you enjoyed the chicken! I think you’ll like this gravy recipe.
I don’t usually rreview recipes, however I’m making an exception! These were fantastic!
I thought “No way that coating is going to stick… It’s either going to have to be flour or batter…not in between!” but, I did it and my kids said it was better than fast food chicken! 😆
Really great…thank you!
Can you modify this recipe to bake in an oven?
Hi Jayne, These really are best when fried; if you want a chicken tender recipe that you can bake, I’d suggest this one. Hope that helps!
I made these tenders last night. Easy to make and so moist and tender. Crispy coating. I put the dry in a plastic bag and put the chicken in the bag with some of the buttermilk. So easy and little to clean up!
Thank you for this recipe!
Dana
I’ve made these before and they’ve been amazing. Im making them for a party so wondered how far in advance I could prepare them before frying? Could I soak them in buttermilk Friday night, and coat them Saturday morning, and keep them refrigerated to fry that evening? Or will the coating have turned strange by then? Would appreciate the swiftest response you can manage, thank you Jenn for the amazing recipes on here.
Hi Farouk, I think that’d be fine. These are pretty forgiving.
Just made these tonight – followed the recipe – marinated the chicken overnight. My family LOVED these!! Such an easy recipe and delicious! Can’t wait to make them again. Also can’t wait for the cookbook to be released.
Wonderful recipe! I have made this two nights in a row. A question I do have, is have you tried making these spicy? Suggestions? Should I just add some franks red hot or some other hot sauce to the marinade? Any input would be appreciated and thanks so much for this awesome recipe.
So glad you’re enjoying these! To add some more heat, you could add a tablespoon or two of hot sauce to the marinade and/or substitute a little of the buttermilk in the breading for hot sauce. I’d love to hear how they turn out with any tweaks!
Can the tenders marinate for more than 24 hours? I was thinking of getting them ready today but not frying until Tuesday (today is Sunday).
Sure, Nancy, should be fine. Enjoy!
Delicious!
I never ever had anything ‘buttermilk fried’; I’m not American, perhaps that’s why. These were so very, very yummy. I can predict a lot of buttermilk fried stuff in my future. Thanks for this wonderful recipe.
Wow, this recipe was amazing!! YOU have changed my fried chicken game FOREVER!!
Thank you!!!!
WOW! This was the best fried chicken I think I’ve ever eaten, and I can’t believe I was the one who fried it! Unlike a lot of internet recipes this one gives very specific instructions and tips. I followed it to a T, and my supper guests couldn’t believe it was homemade. I will definitely be making this again. And again. And again. And ag….
Super good. Best I’ve ever made, thank you! I added a 1/3 cup of instant potato flakes…. so crunchy. I wish fried food wasn’t so messy but these were worth the mess, totally.
This is a good recipe. I followed all except I dipped the chicken in an egg wash before coating with flour. I wanted to make sure coating stayed to my expectation. It turned out great. Seasoning is just right.
This is hands down the best and the only fried chicken recipe you will ever need. I have made it 5-6 times now, and they have turned out permanently even though I’ve played with the marinade time. Last time I made them, I decided to expand the recipe by making fried chicken sandwiches. I added sourdough bread rolls, sandwich pickles, mayo, lettuce, and tomato. My fiance thought he’d died and gone to heaven; he tells everyone that it was the best meal he’s ever eaten in his life.
Chicken Heaven
Crispy Crispy Crispy on the outside Juicy inside!!!
To get the best crunch make certain to follow the directions and lay out the breaded chickens in a single layer on a baking sheet before frying. One time I omitted that step and just piled them on a plate—-the breading became soggy and didn’t fry up crispy; what a let down. I have never forgotten and every time I make it now it comes out perfect. Thank you Jenn for such detailed instructions.
I don’t understand why the calories/sodium evaluations are so high. For 6 chicken tenders?
I also can’t understand why I’m the first one to comment; so many other recipes get lambasted for these counts; I don’t usually, if it’s obvious where the counts come from.
There was a question about whether the counts were for the whole recipe, but the answer was they were for one serving.
They sound delicious, so I’ll probably just ignore the counts and make ’em – at least once (and then, again and again).
I wish I could just ask you, instead of posting this question.
Hi Sandra, the oil that the chicken is fried in definitely boosts the calories here. And there is a fair amount of added salt (which definitely helps with the flavor), but feel free to cut back on it to reduce the sodium in the recipe.
These are perfect!!! They come out amazing every time. The chicken is juicy and tender and the breading is seasoned perfectly. Definitely better than what you’d find on any restaurant menu!
My grandsons love these chicken fingers.
I tried these and they are delicious, I added a bit of hot sauce to my buttermilk mixture, but turned out great.
My three grandsons LOVED these. Had to make my own buttermilk (not something I buy) but it worked. Making them again Sunday when they come over. Can you freeze these?
Glad your grandsons enjoy them! Yes, they freeze nicely.
Question: The recipe make 4 servings, so is the nutritional info intended per serving or the whole dish? Also I love that you include the nutritional info, a pair with tab and there’s a toggle for US/metric!
Hi Melissa, glad you find the nutritional info helpful. The info you see there is per serving. Hope you enjoy!
Thank you, that’s what I thought. I’m going to make these this week; they’re sure to be a hit!
Made it tonight and it was a huge hit! We found them surprisingly filling! Filled my 2 teenage boys and husband right up; we ended up with a couple left over!
They were moist and tender, the breading was very flavorful, really crispy, and not oily.
Used my new 13.25″ cast iron skillet and peanut oil (only used just under 1/2 an inch) with Trader Joe’s frozen chicken tenderloins (2.5Lb.); marinated them (from frozen) for just about 20 hours. We have yet to dislike a recipe of yours.
Glad the whole family enjoyed them!
Yea so I made this and my boyfriend and his buddy said it was better than Bojangles chicken and had seconds. Awesome recipe thank you. Really delicious. And to all wanting to tweak it.. don’t..It’s perfect
When cooking can I use a deep fryer or should use a pan?
Hi Ashlee, I just use a regular fry pan, but you can definitely use a deep fryer if you have one. Enjoy!
Tried this for the first time tonight. Delicious! Big hit with adults and kids. Honey mustard dipping sauce also delicious.
Perfect!
These are by far the best chicken tenders I have ever made. They are absolutely delicious. Thank you so much for the receipe. My kids request these often along withe their friends I am so glad I found your website. P.S. The honey mustard receipe is the only one i make!
Excellent
These are the best ever!! My entire family loves these!! I serve this with BBQ sauce and honey mustard as well!!
Wow! What a hit ?? .. I don’t usually put up reviews but this recipe was too good!! All my partner kept saying was how good they were whilst stuffing his face- lol – Thanks for the recipe. It was delicious, definitely a keeper.
It was so good I didn’t think I was going to quit eating. The only thing I did differently was marinate it overnight.
This is a great recipe! Very tender and crispy!
Been a very Once Upon a Chef week. Gazpacho earlier, Pasta y Fagiol and these today. Love the tang of the chicken with the buttermilk and spice marinade. The breading is perfect. As usual! I also did a pound of boneless skinless thighs this round. Not tasted them yet but I expect awesomeness
I’ve had trouble with frying chicken before, but this recipe was amazing! All the tenders were cooked perfectly and so delicious.
These are fantastic!! Easy to make with a great flavor and perfect crunchiness. I used our countertop fryer. I could fit 3 chicken tenders in the basket, took about 5-6 minutes for each batch. I strongly suggest anyone who sees this recipe to make it. I didn’t read the recipe fully at first and didn’t realize I needed to marinate the tenders for 4 hours, I only marinated for 30 minutes and I still thought they were great!
Approx How long do you cook the tenders on each side?
They take 3 about minutes, give or take, per side. Hope you enjoy!
when it came time to fry the chicken tenders the skin kept coming off the chicken and wouldn’t stay on, especially when I tried to flip the chicken… what did I do wrong?
Hi Sarah, It sounds like your oil wasn’t hot enough. Make sure it sizzles when you drop the chicken in and it should adhere.
I want to thank you so much for your chicken strips recipe. I have tried many recipes in the past and wasn’t happy with the outcome. I have finally found the best. I made some for dinner tonight and they came out perfect! Great flavor, super tender and juicy inside and perfectly crunchy on the outside. My husband and picky 7 year old devoured them. I followed your instructions exactly and it was so easy to cook this delicious recipe. So delicious and perfect!
Great flavor. The breading stuck well. I like that it was easy and delicious.
I’ve made bunches, and I mean BUNCHES, of internet recipes over the years and this is easily in my top 5 favorites! Adding buttermilk to the dry mix really helped get the breading thick. Amazing flavor, delicious, a favorite for my five kiddos.
Simple and easy recipe that Came out great! My husband loved it 🙂
MOST AMAZING RECIPE EVER! This was my first attempt at making my own fried chicken. I have been too scared to make it, thinking it would be too hard and they wouldn’t turn out. But they turned out PERFECT! So so good on its own, but I made them into homemade sticky fingers! SO much better than premade tenders! THANK YOU!
Hi Jenn,
I saw all these great reviews and would like to try it! May I know if I can use bone-in chicken thighs instead? If so, what alteration would you suggest? Thank you very much!
You’ll have to finish cooking the thighs in a 350°F oven, as they won’t cook fully in the pan before getting too dark. I’m guessing they’ll need 30-40 minutes in the oven after frying.
I actually let my chicken soak for almost 48 hours as I was not able to bread and fry it the next day so I was concerned it might alter the chicken flavor or consistency once I fried it. Have to say the MOST amazing and delicious fried chicken tenders. My daughters will only want to eat this going forward. I have always avoided making fried chicken as appeared too messy and difficult to make but you have made me a fried chicken convert. Thank you for a very simple but delicious dish.
I rarely leave a review but I looked up this recipe real quick with the hopes to find a good, quick, chicken tender I could make a buffalo chicken wrap with. And OH MY GOSH. They were so good solo I decided to cancel the wraps and just eat the tenders. These were so easy and the tip of mixing some buttermilk in with the flour is what really did the trick. Thanks for this recipe! It will be made again and again in my house!
I made these for the kids at a family dinner party and all the adults were eating them! They were so delicious!
This is my go to recipe when I needed to treat the family. It is even good the next day when served cold at picnics!
That is by far the best chicken recipe I found. So tasty and easy. Everybody loves it!!!! ?
Our grand children visit us every summer and this recipe is requested from both of them every time! My husband and I also love it except we add siracha to our homemade ranch for our dipping sauce !
The best chicken finger recipe ever! My son is allergic to eggs and this recipe does not call for eggs in the breading. 5 stars!!!! Restaurant quality!
My husband of 50 years has always loved fried chicken, which we rarely eat for health reasons. Tonight he took his first bite of your recipe, beamed happily, and said, “How did I earn this!” And I’m happy that it seemed simpler than my long-time recipe, so maybe we can indulge a bit more often. Grandkids will surely enjoy it, too. One question… Is there an ideal temperature for the oil? I have a thermometer but didn’t know what I was aiming for, and got the oil too hot, I think.
Love your recipes!!!
Oil should be 375° for ideal fried chicken parts. Don’t crowd the skillet. Enjoy!
I made these and they were so good! The first time I made them I accidently put too much salt in the breading, but the chicken was so juicy and tender! One problem was that the breading didn’t stick to the chicken and fell off when I bit into it. How do you fix that? I’m going to make a second batch (carefully measuring the salt 🙂 ) and don’t want that problem to happen again. Thanks for this AMAZING recipe!
Glad you liked them Kayla (even with the extra salt)! The oil may not have been hot enough if you had problems with the breading sticking– a good way to ensure the oil is hot enough is to drop a cube of bread into the oil; if sizzles when you drop it in, it’s ready.
Great recipe…what are your thoughts on adding fresh garlic in the marinade?
Hi Gregor, I don’t think it’s necessary, but it couldn’t hurt!
These were awesome!! The breading was super crunchy and tasty.
I made these tonight after a 24 hour soak. Best ever and when I asked my family when I should make them again they laughed and said soon. Zero leftovers! My tip is let them sit for about 10 minutes after flour dip to let them set up before frying.
Also to drain oil let them stay warm on the paper towel in the oven after frying. Mine came out crispy and not oily. Broavo on the seasoning, it makes this receipe a 10!
First I want to start off by saying these are simply awesome!!! Has anyone ever deep fried them in a healthier oil? Coconut oil maybe?
I have a question about the recipe for the Buttermilk chicken tenders– It says in step 2- When you’re ready to cook them, make the breading by combining the flour, baking powder and spices in a bowl. Stir in a bit of buttermilk until the mixture is nice and clumpy. So This will make the mixture somewhat liquidity and then it shows in step 3 another bowl of flour, so are you supposed to dip the chicken in the liquid mixture and then in the second bowl of flour?
Hi Sylvia, sorry for any confusion– the chicken gets dipped/coated with the flour and spice mixture only once. Hope you enjoy!
From all the wonderful reviews, I thought I should try this recipe for myself. They are awesome! Definitely a keeper recipe, Thank you for sharing it!
How many calories are in each individual tender?
A pound of chicken tenders usually has anywhere from 9 – 12 tenders, so based on those numbers, each prepared tender should have somewhere between 154 – 205 calories each.
I’ve made this twice and it was great both times. Also really good cold for lunch the next day.
These are soooooo good! I’ve been missing Stanford’s chicken fingers (Portland, Oregon), and this comes really close.
This recipe was one of the few times I went “WOW! I made this?!” when I tasted it.
Just made these (x4) for a dozen fellow firefighters to accompany some Belgian waffles…not a single strip leftover!! Great recipe!
Loved this recipe!
I made one batch without cayenne for my son and he asks for it every Saturday!
These truly are AMAZING!!! I like to add a dash of tony’s seasoning as well as some Sriracha to the marinade to give them a little kick! This is my go to for Chicken Strips I won’t use any other recipe! My family goes nuts for these, I never ever have leftovers!!!
Best chicken tenders ever. my go to recipe.
This was amazing! So easy. It was easy to add/subtract seasonings as you go.
Just got done eating oh my goodness this was absolutely delicious!!!!!!!!!!!! Thank you so much for the recipe. I will be using it again. I have never made Fried Chicken of any type before. I had it with homemade buttermilk ranch dressing and it was out of this world!
I forgot to mention how tender and moist it was and how supercrunchy the outside was. I was so impressed with myself since I’ve never made Fried Chicken or deep fried before……. LOL
Made this last night and just loved the crunch from the breading and moist chicken. I only had regular chicken breasts, so I just sliced them into thickness of tenderloins. Used cranberry mustard sauce to dip them in from Damaris Phillips on Food Network and served with Butternut Squash Orzo. Yum!!
Absolutely delicious. The chicken was so tender and the batter perfectly crisp with just the right amount of spice. I left the meat to marinate overnight and the first batch tasted fabulous but the chicken I left even longer was the best I’ve ever had. It looked so professional too, can’t rate this recipe highly enough. Thanks for sharing.
Love these tenders. Great flavor and crunch! Definitely the best I’ve ever made. Plus they are easy to make. I will definitely be making them again. Thanks for the recipe.
Best chicken tenders I’ve had yet. Follow the recipe and you can’t go wrong. Even my wife loved them and she won’t eat fried food.
I made these tonight for dinner, and they are SO good! My husband and I both loved them and thought they were the best chicken tenders we’d ever had. The breading came out so light and crispy, and the flavors and spices were perfect. Jenn, I tried the shallow fry, and it worked just fine. We are already plotting to have chicken and waffles with our leftover chicken tenders later this week. This will definitely be going into our regular dinner rotation. A classic!
How many minutes do you cook it per side? If I were going to use chicken thighs or leg parts (with bone), how long should I cook them for? Thank you and more power to your blog! 🙂
Hi Jan, I’ve never tried this with bone-in chicken. I’d suggest cooking them in the oil just until the coating is golden and then putting them in a 350-degree oven for about 30 minutes or until cooked through. I’d love to hear how they turn out!
ABSOLUTELY SPECTACULAR! They are super crunchy but still so tender. My husband could not stop eating them. I have tried panko and other breading to try to make chunky tenders, but this beats all others hands down! I will definitely share this recipe with family and friends. Fantastic recipe Jenn!
What would the measurements be for a larger portion. About 60 plus wings.
Hi John, I wouldn’t recommend this recipe for wings– sorry!
I made this recipe three times last summer. The first time, I thought the breading step needed more buttermilk. Big mistake, the breading would not stick. Follow the recipe exactly and you will be delighted with the result. Tender and delicious! I served this recipe with Jenn’s homemade buttermilk ranch dressing. Not low cal, but a phenomenal treat. Jenn is my go to internet recipe girl. I wouldn’t hesitate to use any of her recipes even first time for company! Thanks Jenn!
Can it be cooked in the oven? thank you
Hi Suzanne, These are best fried, but if you’d like a chicken tender you can bake, try these Pecan Crusted Chicken Tenders.
Do they have to cook over night?
Nope!
Jenn, do these have to be deep fried, or do you think a shallow fry will work?
Hi Bernadette, I’ve only deep fried these, but one reader commented that she pan-fried them and was happy with the results. I’d love to hear how they turn out if you go that route!
Can I substitute baking powder with baking soda?
Hi Nicki, I would stick with baking powder here– sorry!
Can you bake this in the oven?
Hi Uzma, These are really best when fried, but if you’d like a chicken tender recipe you can bake, try these Pecan Crusted Chicken Tenders.
Can I bake them in the oven instead of frying? Thank you.
Hi Michelle, These are really best when fried, but if you’d like a chicken tender recipe you can bake, try these Pecan Crusted Chicken Tenders.
I am having a birthday party for my son and would like to make these in advance and freeze them. To reheat should I thaw in the fridge overnight or would they be best reheated from frozen and how long should I heat them for?
Hi Sue, You can reheat them right out of the freezer. I’d put the chicken tenders on a wire rack on top of a rimmed baking sheet and bake in a 350-degree oven until heated through and crisp, about 25 minutes. (Flip the chicken halfway through baking.)
Hi Jen I would like to know if I should fry this first, cook and freeze after when I need this I will just put them to the oven as you mentioned in the reply? Please let me know it’s my daughters birthday next week but I’ll be travelling and no time to prepare when I come home I hope you can help me so I can start preparing them thanks in advance
Hi Sheirry, I’d fully cook them before freezing; they freeze nicely. (Happy early birthday to your daughter!)
Absolutely best chicken finger recipe! I love the crunch. The batter stays on perfectly. Chicken and Waffles are even better in my house these days! Thank you!
If I wanted to add hot sauce to this for a little kick, how much would you suggest adding? I want it hot, but not to the point I’ll need to chug a glass of milk LOL. Btw, this is one of my fav go to recipes!!!!
Glad you like them, Russel! I’d start with about a tablespoon of hot sauce. If you like them even spicier than that, it’ll give you a good excuse to make them again and increase the heat :).
Delicious! I’ve been trying to find a recipe like one I used to use, but nothing has come close until this one…and I think this one beats it! My extremely picky 18 month old also devoured these. My 11 year old and his dad fight over the last ones too, lol.
I do add a bit more spice to them and some we dip into the buffalo sauce to cover them after they are cooked and set, but really they are delicious just as the recipe calls for! This will be a go-to meal for us, thank you!!
These chicken tenders are really good. My mother-in-law makes really good fried chicken wings and drumsticks but I usually like boneless chicken and the way she told me she makes her chicken never really worked well with chicken tenders. This recipe solves my problem of being able to make good chicken tenders at home. I really like how you marinate it overnight. That really allows for the flavors to soak into the chicken.
Best chicken tender Recipe EVER!
So good, buttermilk bath really makes them tender. Love the spice mix. Another family favorite for my book.
I have made this recipe three times and it has been amazing each time. I don’t like to fry since I don’t want greasy food. But each time they are crispy, moist and tender. They are still crunchy the next day after being in the fridge. This will be my go to fry recipe for other meats and maybe even fries!!
If you are looking for a awesome chicken tenders recipe, just stop looking now. This is it. No reason to look anywhere else. Just follow the directions. Don’t need to add anything, don’t need any other suggestions from other reviews. It is that good. Just do it. Simple, easy and delicious. That’s all you need.
Taste so great
My chicken tenders came out great….thank you. ..
Made these today with seasoned crinkle fries and my family loved them! I even had to try one because they were so overwhelmed with how good they tasted! I’ve tried many recipes for chicken tender, they were either bland or didn’t have that crunch that I was looking for so I am very pleased i tried yet another recipe of yours thank you:)
I followed the recipe exactly and it turned out great! I used peanut oil, and I cooked the tenders for 7 min, turning halfway. I drained on a rack because I find that using a paper towel makes them soggy.
Love love love this recipe. I didn’t get to marinate this very long but the chicken was flavourful and tender and juicy. My question is, what does one do with the oil afterwards? This was my first time frying like this.
Glad you liked the chicken! Here are some good guidelines on dealing with the leftover oil.
Just want to say thank you! What an amazing recipe and didn’t change a thing. My teenagers loved it. I Haven’t been able to please them in quite a while. Thank you and look forward to seeing other recipes from you!
Has anyone tried this gluten-free?
Hi, first time trying this for our 8th anniversary. my husband is from georgia and me australia, so hopefully I can remind him of home with this marinating overnight. thank you.
Happy anniversary– hope you both like the chicken!
Finally found a great recipe for chicken tenders! I dredged in a mix of flour then dipped in egg mix (added buttermilk) before rolling them in this recipes batter… turned out great!
Never made fried chicken before. Thank you for the help. They looked just like you said and were yummy!
Made this chicken for my grandchildren and they have declared me the best cook in the world. No further comments needed.
This chicken is everything!!! I used to hate frying chicken at home. This is the recipe that changed my mind. It is SO AMAZING. This is homemade KFC level good. Well, way better because you know what’s in it. The buttermilk marinade really makes the chicken so tender & juicy. I even had a friend “hire me” to make this for her dinner party of 10, and I am not a caterer lol! I have also used this on cod too, not marinated but simply dipped in buttermilk and then dipped in the flour mixture and shallow (pan) fried. It’s perfect every time. The only change I make is I use chili powder instead of cayenne and increase the amount a bit since chili powder has less heat, but that’s just a matter of preference. This recipe is a keeper!!
I’ve never left a review for a recipe before but this was so good I had to! My husband and girls LOVED this chicken. I made it exactly like instructed and it turned out wonderful..(and this was my first time frying chicken by the way). Easy and delicious- A++++!
Great recipe. My husband usually makes the chicken fingers in the family, he worked late one night and I tried out this recipe, it was a total hit. My husband even said he liked these better than his recipe. Thanks for helping me make a hit with the fam.
I’ve made these several times and they are a definite hit. The only changes I make are adding a little hot sauce to the marinade and adding cayenne to the flour mixture. They are still super delicious without the changes but my family likes a little more heat.
My husband and I are foodies and, WOW, I was impressed with your reviews and decided to cook this delicious dish for College football night! I love the fact that you have been professionally trained and it shows!!! The chicken was absoutly delicous with a beautiful battered crust. I was out of baking powder so I utilzied baking soda. I used the baking soda since as you know, but leaving for others that its much stronger. To off set the baking soda you need to use an acid. I used a 1/2 teaspoon of baking soda to a table spoon of lemon juice and it worked perfect! I am so excited to try your other recipes. Thanks for sharing .
Unbelievable. An excellent substitute for takeaway fried chicken but with ingredients you recognise. I only marinated for 3 hours and it was still incredibly juicy.
Absolutely perfect breading! My family loves really spicy foods. This was great as is, but the second time I made it I added 2 tbsp of hot sauce to the buttermilk marinade and then instead of adding buttermilk to the breading, I substituted hot sauce. They were PERFECT! My boyfriend said these were the best fried chicken tenders he’s ever had. Now my next mission is to apply this recipe to bone in chicken legs, thighs, wings, etc.
Fantastic! I only used 1 pound of chicken tenders but kept the measurements for everything else the same. So glad I did. I also halved my tenders lengthwise and made strips. My kids LOVED them. I just printed up the recipe! Thanks!
I’ve tried no less than 15 recipes for fried chicken, I wish I’d found yours ten years ago. This is so tasty, plus it’s neat and easy. I will visit your website first when I decide to try something I haven’t prepared before. After this chicken recipe you have my 100% faith and trust.
These turned out beautifully, they are delicious. Thank you so incredibly much!
learning to cook here, literally this is the 3rd time i’m gonna cook something, 1st and 2nd were a disaster but I learned a lot.
i hope i got everything right. i am now marinating the chicken overnight in the fridge. And also done with the breading. the question now is, i fried a small amount of breading and gonna cook the chicken tomorrow, will my breading get spoiled tomorrow? or can i still use it? by the way the breading tasted so good i could not believe that i made it my self. Thank you very much
Hi Kenny, I hope the 3rd time is a charm! If I’m understanding your question, it sounds like you’ve combined all the ingredients for the breading but haven’t yet breaded the chicken yet. If that’s correct, as long as you refrigerate it (because of the buttermilk), it’s not a problem at all for the breading to sit overnight. Hope that helps!
Thank you very much. I cooked half of the chicken now and i cant believe it the taste is amazing,
I’m gonna make another batch of the breading cause it clump up so much that i can put it on the chicken even if i had already dip the chickens in an egg and milk mixture.
can i skip the adding of buttermilk on the breading or maybe lessen it a bit so that it wont clump up that much?
Thank you very much for the recipe for replying greatly appreciated it.
P.S. soon I’m gonna have 1 something that I’m gonna brag to my wife, sister and mother 😀
Hi Kenny, Glad you have something to brag about :)! If you’re referring to making the breading mixture in advance, you can leave out the buttermilk and just add it when you’re ready to bread the chicken, but I do think this works best with the buttermilk and it should be included. Hope that helps!
Excellent recipe. I’ve never made any type of fried chicken. My tenders were quite large but cooked up nicely. The flavoring of the coating was delicious and the chicken was amazingly tender. My 7 yr old son thanked me profusely for making these.
I made these tonight and they were fantastic….I substituted the cayenne pepper and the salt for seasoned salt instead because I have seen on other fried chicken recipes that some use seasoned salt.
Easy to make and so good. Husband really liked it too.
So delicious and easy to make!!
I marinated these overnight and they were so tender and juicy. Will make again!
Delicious, moist and crispy. Re-heated in a 425 degree oven for 10 minutes the following day and it was as perfect. Thanks for another perfected recipe!
hi, I really want to make this. but where I live buttermilk is not an option. can i use the vinegar and milk as a substitute or will it not work with this recipe. Thank you 🙂
Yes Frances, that will work here. Enjoy!
I didn’t have buttermilk or Vinegar but added just plain milk to see what would happen. I’ve made this recipe a dozen + times and found it was just as yummy.
Can you oven bake them instead of frying them…if so how would you suggest to do it?
Hi Jeannine, These are really best fried, but if you’d like a chicken tender recipe you can bake, try these Pecan Crusted Chicken Tenders.
This is the best buttermilk chicken tenders recipe I’ve found thus far! So yummy! Thank you!
Hello from England! Thanks to the tips in this recipe i’ve finally been able to make fried chicken as i have always wanted to! Many attempts and many recipes, and it’s never quite come out right. Particularly, pressing hard on the chicken when breading it. Perfect! Thank you 🙂
This recipe was delicious! I did tweak it a bit, though. At my house, we like things a bit spicy, so instead of adding the buttermilk into the flour mixture I added hot sauce! It was sooooo good! There is a new fancy restaurant in town that has killer fried chicken and my fiancé said this was wayyyy better. I also speed marinated the chicken with my vacuum sealer (because I couldn’t wait to try it). I can’t believe how good this was. My mom is a traditional southern cook that makes great fried chicken and this recipe rivals hers! I definitely recommend it!
Could theses be made ahead, refrigerated, and served at room temperature?
Hi SunnyDay, I definitely prefer them hot because when they’re cold, they’re not crispy and crunchy. That said, I do put leftovers in the kids’ lunches and they enjoy them just fine. Hope that helps!
I made these last night and they came out fantastic!! I followed the recipe closely and it was perfect. I usually make my chicken tenders with Italian breadcrumbs but this technique is so much better. I loved the addition of buttermilk to the flour mixture to create little fried chunks. Chicken was so moist inside and crispy on the outside!
Made this tonight with chicken breast chunks and it was perfect! It was also my first time using buttermilk in a recipe and was fun to try something new. I’m happy to know we can make chicken tenders at home when we have a craving rather than having to head to a drive thru! Thanks so much, can’t wait to try more of your recipes!
This recipe is a keeper! My kids and husband enjoyed it and so did I! Didnt measure much on seasoning just put what i thought was enough…and didnt have butermilk so i added lemon juice to the skim milk i have on hand..and it did the job! It was deeeelicious as my 2 yr old stated lol.
I have made this recipe several times and the whole family loves it. I was wondering if I could use this technique for bone in chicken pieces.
Hi D, s I would be hesitant to suggest bone-in chicken here because I’d be concerned that the meat wouldn’t be all the way cooked through by the time the coating has browned– sorry!
Another option might be to brown them in the hot oil for 3 mins per side and then stick them in the oven on a cookie sheet at 325 to 350 deg F until the meat is done. I would want to use a meat thermometer to ensure they are done.
Absolutely delicious! Easy to make even when marinated for an hour. The recipe was spot on and the step by step pics gives you the confidence that your heading in the right direction.
These chicken tenders are delicious! They’ve become my kids’ favorite meal. Thank you for the recipe!
Try it with crackers it’s yummy according to my son!
Putting one star as the batter was not as good as I thought it would be. Followed the direction to a ‘T’ and the batter was not tasteful. It also did not stick to the chicken as it should have. I set the oil to high and medium but the batter just dissolved in the oil. Been trying out multiple recipes on chicken tenders and this one is by far the worst.
We love these tenders! Awesome recipe. Do you have the nutritional information for this recipe?
Hi Barbara, I’ve just added them. You’ll see that they are a bit of an indulgence :).
Hello, I work in a small kitchen where we serve about 40 chicken strips in a 5 hour period. I was wondering if the cayenne adds a lot spice or if it’s just a hint. We have many picky eaters and don’t want to upset anyone.
Hi Ashley, the chicken tenders really aren’t spicy, but if you’re concerned, you can either omit it, or just reduce the amount.
I thought these were great! I served them with homemade buttermilk ranch dressing. If I wanted to make a couple of batches ahead and put them in a crockpot on warm and possibly vent the lid, do you think they’ll remain crispy enough? I would make them about an hour in advance.
Holly, Unfortunately, I don’t think they’ll remain crispy that way– sorry!
I don’t fry often due to mess (!) but plan to make these for company tomorrow. Do you think the crispiness would be compromised if I breaded the tenders early in afternoon and refrigerated on a rack, then fried them after work? (I will definitely marinade overnight tonight before breading.) Thank you, these look so delicious!
I think that should work fine, Julie.
This recipe is wonderful. 6 kids (all 12 and under years of age) devoured the chicken in record time. They wanted more and were disappointed that they had to wait for more to get fried up.
The chicken tenders were fabulous! I served it to all ages and everyone loved them! Perfect!,,
We have had great results but have made some changes. Smoked paprika, White and Black Pepper, 1/3 Pastry Flour 2/3 All Purpose Flour. We use the deep fryer with Canola oil in the back yard. My son used a meat tenderizer on the chicken breast (place in Ziploc bag before pounding with the tenderizer(use flat side). I little crisper and we like the extra zip from the extra white pepper. We dipped some of them into Franks Original then sliced to go on top of a salad inspired by the Buffalo Blue Salad at Pronto in Sacramento. Since my boys do not like blue cheese or blue cheese dressing so Jalapeno Ranch in substituted. There friend that came over last night loved it. We had used some frozen tenders from Costco in the past but never again. Strips in the buttermilk and spices for 24 hours is the key. Thanks for the huge improvement in the chicken. Nice to have a son in the culinary program at ARC. We team up for some amazing meals. Beef Pho today.
These were absolutely amazing – especially with your honey mustard sauce!
We had quite a bit of leftover honey mustard left. Do you happen to know how long it can be kept in the fridge before I should make a new batch?
Thank you so much!
Glad you liked them Angela! The honey-mustard should keep well for about a week.
I followed the recipe and they turned out great. Needed more seasoning however. I would double salt and pepper for sure. This recipe will now be in my dinner rotation for sure. A+
I would not double the salt but use kosher salt. We doubled the pepper by using black and white pepper. Extra smoked paprika and garlic will not hurt.
Easy to make & chicken was awesome!!!!
haha forgot to add ***** 5 star rating
This recipe worked out great especially since I’m usually a ‘flop” at frying. Tried the recipe with just under a pound of tenders and it was tasty. Thanks
Hi, Jenn! Thank you so much for the recipe. My family loves it! I wanted to ask do you think that shrimp could be used with this recipe?
Thank you!
Jenn, never mind. I read through the comments and I see where others have substituted with shrimp.
Thank you so much!
Omg! Tried this recipe and they came out really good. Actually made this more than once. I’d recommend others to try this.
Made this for my family tonight. SOOO good! Thank you!
Made this recipe with my 14-year-old son who likes to cook. We carefully followed the steps as this was our first effort at making homemade chicken fingers. We used a thermometer and kept the oil at 350 degrees and cooked each side for 2 minutes and 45 seconds (but who’s counting). The results were perfect! The crust was crisp, crunchy and very pretty. The chicken was tender and delicious.
I especially like the tip to cook them in a deep pot because this really reduced the mess. Cleanup was very quick. Next time we’ll try it with a little more seasoning. Thanks for a great recipe!
This recipe is awesome – my entire family enjoyed it! By using the tenderloins the chicken comes out better than anything you could get from a restaurant. I eliminated the cayenne to make it child-friendly and my 4 year old loved it. Also, if you do use even a bit more than 2 lbs of chicken, make sure you increase the dry mix ingredients to accommodate the extra meat. I found that the dry mix gets entirely used up with the 2 lbs of chicken. This recipe was such a hit that my family agreed to have “Fried Chicken Night” once a month 🙂
I don’t have buttermilk. I’ve heard you can add lemon to milk- will that work?
Yes, add a couple tablespoons and let it set for about 15 minutes. It will give you that sour, thick milk consistency
I made these for my family while we were snowed in and they are fantastic!! I will definitely make them again.
Chicken Tender Bender! Im cooking for three visiting teens……lucky that I overbought…..they are eating them as fast as I am making them, each begging for ” a taste!” The sauce is divine…..I can tell dinner will be a stand up affair around my cast iron pot…..lip smacking,teen pleasing favorite! Now THATS what Im talkin about!!!!!!
Will these still taste good if I don’t have time to marinate for 4 hours … Decided to make last min and only have about 1 hour to marinate them ??
Melissa, while it’s great if they can soak up the marinade for longer, they should still be tasty!
Anyone have tips to make the breadding stick to the chicken? I tried it with a more dry breading and a more batter like breadding and neither worked
Hi Sam, The oil may not have been hot enough if you had problems with the breading sticking– sorry!
Here’s a tip from France :
First beat an egg in a bowl with a bit of milk.
Put your chicken in the egg+milk.
Then put it in the breading.
Do it again with the same chicken (egg+milk then breading)
For each chicken do it twice.
The breading will stick better 🙂
Already done this for this recipe and do it for any recipe with breading. 🙂
We searched and searched the web for a good fried chicken recipe and decided to use this one because of the picture and because it called for buttermilk. SO GOOD! I will always use this recipe for fried chicken. The flavor was amazing and we even tossed some of them in Buffalo sauce after taking them out of the fryer and made boneless wings with it. My dad and husband even said it was better than Buffalo Wild Wings!!! Thats Sayin’ A LOT! Its a definite Favorite!
Boy, this is a fantastic recipe. I actually have never found a good fried chicken recipe until this one, it’s just so good. I’m going to be pouring over the site to find more.
I did a couple things “wrong,” but they still turned out good. I added too much buttermilk to the breading, and it just became a big lump, but that was toward the end. The first few pieces were coated fine. I also added way too much salt. All that is on me, though. I wasn’t following the recipe, I cooked have the amount of chicken and went, “Meh, I’m going to just eyeball the spices.” I would recommend following the recipe exactly, but … they still turned out so good. I also just fried them in a skillet with some olive oil, that part worked out well.
I can’t say enough how much I liked this, the best recipe I’ve ever tried off a site like this. Thanks!
Hi Jenn. I was lucky to come across your website when I found your Italian Dressing recipe. Since then, I’ve tried 10 of your recipes and all of them have been resoundingly successful. The most recent recipe I tried was for your chicken tenders. They were the best we’ve ever tasted! Reading the reviews beforehand really helped–I prepared with a thermometer to make sure the oil was at 300 degrees. I would have never known to do that otherwise. I always follow your recipes as is. Thank you for your wonderful website. Your layout with the steps pictured is a great help. Also, your recipes are simple, which makes me wonder why some chefs over-complicate things! Thank you so much, Jenn. Happy Holidays!
Okay, I am actually in the middle of cooking a batch and have never posted on a food blog, but these are the best chicken fingers I have ever eaten. I am cooking them in a cast iron dutch oven I use for camping on the stove. Unreal!
Hi Jenn,
I love your Blog!
I just made these for my girls.: they were incredible!, but I always have a hard time with the breading side of things. Should I oil my hands before I place the tenders in flour mixture? I used latex gloves, but ended up removing them because they gunked up with the flour mixture.
Also, I did not buy tenders, I made my own.; I’m a Butcher.
Thsnks!
Matt
Hi Matt the butcher! I know that dipping anything into breading can be a bit messy (even with latex gloves, I guess)! If it really bothers you, you could use tongs instead. I’m glad your girls enjoyed the chicken!
Amazing, successful recipes, two days in a row! Yesterday I made your pumpkin bread and I cannot sing its praises loudly enough! I just happened to have picked up a pack of tenderloins yesterday at the “last sale date” price, and I happened upon this recipe while browsing your recipes today. The tenders are delicious! You will be visiting my kitchen often. 🙂 I wonder if adding coconut to the batter would work for coconut chicken…hmmmm.
Made it last night with legs and thighs turned out amazing. Kids loved it
I have made (and eaten) a lot of chicken tenders in my time as they are my daughters favorite. These are some of the best tenders I have had – EVER. The breading was just right and the tenders were moist and delicious. Thanks much for this one – it’s definitely a keeper
I’ve never made fried anything before but after great success with the fish tacos (another great recipe), I decided to dive in and give this a shot. I’m so glad I did. They turned out fabulously. I ended up marinating my chicken for two days. Before cooking, I preheated the oil on an electric stove, I set the temperature at about a 6.5 for 20 minutes. Then I dredged the chicken and added it to the pot. It took about 7 minutes to cook to perfection. My husband is still raving about it! Thanks!
I created this last night and followed the recipe exactly except for one thing, I had to use low fat buttermilk as my local store did not have any other kind. They were easy enough to make and turned out decent, but I did have two issues. My wife and I both found them lacking in flavor and the breading didn’t stick that well to the chicken. Could either or both of these issues have been caused by the low fat buttermilk? I am hoping that is the case (especially with the flavor) as I would like to try these again sometime if so.
I don’t think the buttermilk would caused those issues. The breading may not have stuck if the oil wasn’t hot enough. And you can always boost the flavor to your taste by adding some additional seasonings.
My son has requested my homemade fried chicken tenders for his rehearsal dinner for approximately 50 people! Any suggestions? I have friends willing to help. I would appreciate any make ahead tips, or keeping warm tips. We are renting a place that has lg kitchen (not proffesional) so I will not be transporting food just cooking/ serving. I would like to be a part of the festivities though! Thanks for any helpful advice you can give.
Tracee
Hi Tracee, Wow, that’s a lot of tenders! I would fry them up right before people arrive and keep warm on wire racks in a low oven — otherwise, you’ll be standing at the stove all night. Have fun 🙂
These are delicious! I cut the chicken into bite size pieces, and made half the batch with regular flour and the other half with a gluten free flour blend. Both batches were eaten so quickly by my gf husband and four children. Definitely a recipe I will make over and over. Also going to spend an afternoon and make a big batch of these to freeze so that I can pull them out for quick dinners. Yum!
These are moist on the inside and crispy on the outside with incredible flavor!!! Best chicken tender recipe I’ve had–a must try!
I have made this recipe many times, exactly as directed, and it is fantastic! The flavor is amazing and it has become a family favorite. I do cut off the white tendon/ligament part before I marinate the tenders. Thank you for this recipe!
I noticed on some questions that you say you only remove the white piece if its thick. DOES MARINATING THE CHICKEN SOFTEN THE WHITE LIGAMENT? I always hate biting into a piece of chicken and getting this part, but removing them is so much extra work. I thought about using chicken breast and cutting them into strips. If I did that do you recommend I pound out the chicken first? I’m anxious to try this recipe based on all the reviews!
Hi Misty, It really doesn’t soften it so if it really bothers you, I would go ahead and remove it. You can use the breasts (pounded) and cut into strips but they won’t be quite as tender as the tenderloins. Hope that helps 🙂
Absolutely amazing chicken fry recipe!! So simple and yet so scrumptious. My husband and I just had this and a salad for dinner. So filling and delicious. It went really well with the garlic yogurt dressing that I made for the salad.
Thank you so much for such a wonderful recipe!
Found this recipe on Pinterest and it was exactly what I was looking for. So much so, that I made it twice this week! Thanks for the very clear instructions and delectable meal!
how much of each ingrediants do you use?
Hi Breanna, Scroll down below the photos or click on the recipe tab and you’ll find the exact recipe. Enjoy 🙂
Made shrimp po boys with this recipe tonight. I am from New Orleans and these were amazing! Flavor and crunch were perfect.
Hi, can you follow these same steps to do fried shrimp? We’ve done it with chicken before and it was amazing!
Hi Sabrina, Yes, that should work well.
I made these tonight using strips of chicken breast, and it was an absolutely delicious meal.
Doesn’t double dipping the chicken. Buttermilk..flour. Then buttermilk.. Flour, make the chicken crust “doughy” ?
Nope, it makes it adhere and get nice and crunchy 🙂
These were GREAT !!! Didn’t change a thing .. easy..everyone loves them!!!
Our go to recipe for Chicken Fingers!
The kid loves it and that’s all that matters …
Loved this recipe!!
Soaking in buttermilk with whatever herbs I have on hand always turns out great. Tried it with fresh rosemary and it was delish!!
So delicious! Not too heavy, nice and crispy. My family loved them, especially with your homemade honey mustard. So glad I had everything on hand for that dipping sauce. Yummy!
I’ve made this recipe twice and it’s been well received, even by picky eaters. We love this chicken. It’s going to make a regular appearance in our meals. Thank you.
Made these for dinner tonight. My family absolutely LOVED these! I’ll definitely save this recipe and use from now on!
That’s great!
Can the breaded chicken tenders be frozen before cooking?
Hi Izzy, I’m afraid that won’t work with this recipe, but the cooked tenders may be frozen.
Made these tonight for dinner. They were AMAZING. I’ve tried several fried chicken tender recipes before and none of them ever turned out that great. These were delicious! They were a big hit with my wife too.
Followed the recipe to a T! Best chicken tenders I’ve ever made! My husband and I devoured the whole thing. Your recipes are the best, Jenn! Thank you!
Recipe is easy to follow and full of flavor! However, most of my crust came off in the oil–not sure why. Anyway, my family liked it.
Hi Yas, Your oil probably wasn’t hot enough. Try heating it a bit longer next time 🙂
Thanks for the advice. But, what’s the trick to having the oil hot enough without burning the outside of the chicken? My chicken was getting dark real quick, but the inside was still tough and bloody. I was continuously turning the oil up/down, so I think that affected the crust. Maybe my oil was too thick?
Hi Yas, You have to get a feel for it, unless you have a fryer or deep fry thermometer to keep the oil at about 350. In the future, if the outside looks like it’s getting too dark, you can always transfer the chicken to a 350-degree oven to finish cooking.
Can you fry in a flyer?
Sure, that will work even better.
these were Ahhh-mazing! I’m an awful cook and these were so easy. Full of flavor and great crunch! My hubby couldn’t stop eating it. Thanks for a great recipe!
I want to start out by saying that this is first time I’ve ever bothered to leave a comment – on any website … and then I want to say that these are absolutely fantastic! My very, very picky 4 year old daughter who will only eat around five kinds of food (chicken tenders/nuggets being one of them) said this was the best chicken she’s ever had! The fact that she even tried them (based on how delicious they looked) was a small miracle in itself. Her 2 year old brother loved them also – and so did mom & dad. Both kids helped make them too. Thanks! Can’t wait to try your other recipes!
Love this recipe. Will give to my friends and family. Made this for the food pantry where I volunteer at.
Absolute best Fried Chicken Tenders to date. Better than any we have even had in a southern restaurant. I wanted something special to make for Mother’s Day that the kids could help with. We knew we wanted to make Chicken & Waffles, but wanted it to be top notch. This more than rose to the occasion and the wife and girls could not stop raving. Thank you!
These chicken tenders were amazing! Better than any restaurant kind I have had! My new go-to recipe:)
Major fail!! breading turned too dark within minutes of frying; most of it fell off…. 🙁
Oh no! Try again. Sometimes it takes a couple of times to perfect a recipe. Once I used nearly a half breast – fail…and, my batter fell off. Tenderloin size or smaller are the best. I’ve messed up royally on using baking soda when not having baking powder, or forgetting to add the buttermilk in the breading. My marinating times have varied from a few hours to 2 days. Surprisingly, it all tasted nearly as delicious….just not the same as Jenn’s recipe. Don’t be discouraged, give it another go. You’ll be appreciative later! It’s honestly, THEE best recipe EVER!
Hi Beth, I agree with Laura. Something must have gone wrong. I tend to be a bit scientific so I like to use a candy thermometer to keep it around 350-360 deg. Your oil might have been too hot if it burned in one-minute.
Can you bake the chicken tenders instead of firing them?
Hi Sharon, Sorry, it won’t work with this recipe but check out my pecan crusted chicken tenders; you can bake those.
This is by far my favorite fried chicken recipe. Super easy to make and a hit with my kids AND hubby. These taste great right out of the oil or cold the next day. The honey mustard recipe is also THE BEST (http://addapinch.com/cooking/honey-mustard-dressing-recipe/).
Gahhh I LOVE this recipe. It was my very first time making fried chicken homemade and it was SO EASY and delicious! I made them for me a my picky husband last week and he wants them again for tonight:) I will definitely be making these on the reg!
can you bread and freeze these to cook later?
Hi there, I’d probably cook them and then freeze, as cooked chicken tenders freeze and reheat well.
I think this is one of the best fried chicken recipes I have tried! After the marinade, just dipping and frying…so easy. My family loved it!
I always love to read the reviews before using a new recipes…… so when I was looking over all of these reviews…..WOW!!!!! everybody had a lot of great things to say! Well, I tried them tonight and my whole family and the extra kids eating with us loved them!!! These are great!!!!!! I will make these again!!
I added a little bit of extra of all of the spices to the flour, then added some onion powder as well. I also added a bit of chili powder to the buttermilk only and marinated for maybe half an hour (it was a last minute meal plan).
My husband said this: “If the Lord Jesus was sitting at our table and wanted fried chicken (and waffles) I would be proud to have you serve this to him.” Keep in mind, he is not even a very religious man.
The compliments are high with this recipe!!
Had these tonight. Marinated them the night prior. Was very good ! It makes me want to try chicken wings in this.
This recipe is amazing, easy and a great way to jazz up my tired dinner rotation! I didn’t change anything, next time I’ll marinate overnight, I could only do 4 hours but it was still amazing. The chicken was juicy and so tasty. My toddler isn’t picky but when he likes something it’s gone almost as soon as it’s placed in front of him. This chicken was gone in a flash! When I do a new recipe I keep the sides simple, mainly because I have 2 little ones under 2.5 so I’m lucky when I can focus on a new recipe! We did this with microwaved mixed veggies! Quick, easy, tasty. This dish could be served with anything though. Enough flavor to go with more robust sides or be the stand-out dish. Well, it’s a stand-out no matter what! My Indian mother-in-law recommended this dish to me, she finds most non-Asian dishes bland. Not this one, and she didn’t adjust the spices bc my nephew, who she made it for, is picky and not into spice (and he’s 100% Indian, go figure!)! And it’s not spicy either. Just robust flavor. I can’t wait to do this again, it’s a welcome new addition to the rotation. Thanks for the great recipe!
This is perfect! I actually cut the chicken into pieces to make it like popcorn chicken! My whole family loves it!!! Its the perfect recipe! and trust me I’ve tried many 🙂
I want to use this with split cornish hens. Do you think this would work out okay?
I inadvertently used baking soda in this beloved recipe of deliciousness. I also let them marinate for two days. I was anxious to see the outcome. They were surprisingly good. Batter was slightly different, but the flavors were still there with the tenderness that seems to melt in your mouth. Now I know I can still have awesome fried chicken even if I didn’t have baking powder. I make this chicken often and I’m known for it…I love to tell people about your website. Thank you!
Finally! A recipe for fried tenders where the crunchy coating doesn’t soften and separate from chicken when cooled off. Love it, love it, and so did my whole family (that’s saying A LOT! ) Thank you for sharing this recipe!
These are the best, easiest tenders you can make. Restaurant quality. Ease back on the garlic powder if it isn’t to your preference; however, Jenn’s recipe is essentially perfect, and ends my quest for a quick and delicious chicken tender recipe. Deep-fried goodness, the Food Police be damned.
Yum!
I’m back with a review. I have never before marinated tenderloins before breading and frying, and it made ALL the difference in the flavor! I didn’t even marinate them for very long, and they were delicious. I give five stars for the taste; however, as with most coatings that don’t include egg, I had a little trouble with the breading sliding off when removing some of the tenders. I might have to experiment with that a little, but I wouldn’t change a thing about the marinade.
Try using a gallon baggie for your flour mixture. Use some kitchen gloves if you have them. I use one hand to transfer from marinated baggie of chicken to the baggie of breading. Using other hand to mix the chicken with the breading. Also makes easy clean up.
Thanks, LauraLu!
These look amazing! Does the cayenne make it spicy or just more flavorful? Because my kiddo doesn’t like pepper heat.
Hi Keisha, They are not spicy 🙂
Thanks! Based on another review, I went ahead and took a chance before I saw your reply. I was not disappointed! 🙂
I made this recipe for my family tonight. My husband said this might be the best meal I’ve ever cooked. He said he might even prefer it to Zaxby’s chicken (if you’re from the south you know how big of a deal that is)! Great recipe. Very tender and juicy. Thanks!
I don’t usually write recipe reviews, but this recipe required it. I made these for supper tonight and it was BY FAR the best chicken I’ve EVER eaten! I only had time to marinate for an hour and used frozen tenders that I thawed. They were still moist and juicy and the coating was crunchy with just the right amount of seasoning. I was concerned that the cayenne would be too much for my 4 and 7 year old but it was just right. Finally, a meal the whole family loved! I usually don’t follow recipes exactly because I’ve been cooking long enough to know “a better way” of doing it lol. Don’t change a thing with this one!
Absolutely fantastic! As the mother of an extremely picky teenage boy, who declared these “better than restaurants”, I thank you!
I have never before felt so inclined to write a review (this is my first time ever), but this is hands down the best chicken finger recipe EVER. WOW!
This was also my first chicken tenders attempt and it came out pretty well. A couple of observations: I would make the tenders smaller, they don’t take long to cook at 350, maybe 4 mins total, flipping them. I would also use more spice – I felt the spice factor was low; not sure what to put in it. I also “double dipped” for a thicker crust: bag->flour->buttermilk->flour, using kitchen gloves. It makes a MESS (haha) but worth it. I also observed how you want to keep the temperature as close to 350 as possible, you can visually notice the difference when the temp lowers.
Any suggestions about other spices I can put in here? I thought: hot sauce, cinnamon, more pepper…… ?
Thanks!
I had 14 hungry teenagers and adults at my house, before I fried these up, I told them that these tenders were supposed to be amazing and that we would post it if they weren’t. I never heard anything other than,”they were right”! And a quiet house while they ate 4 pounds of chicken tenders! This is definitely going in the cookbooks I make for my 3 daughters!
I only found your blog about a week ago and have tried numerous recipes already, all of them amazing. Tonight was buttermilk fried chicken, best fried chicken ever, so crunch and tasty. Thank you for the great recipes!!
Good recipe….. We just ate it up
The Buttermilk Fried Chicken is one of the best homemade recipes I’ve tasted. I make it often. Sometimes, I make them into bite size pieces. And my 17 year old daughter was in Korea studying abroad for a year, she comes home today and requetsed this very recipe! Thank YOU!
OK, so for those of you out there who don’t like to fry and don’t want the smell in the house, these are WORTH IT, so turn on your exhaust fan! The crispy texture is amazing, these are by far the BEST tenders, and don’t bake them, serve with a salad if you’re feeling guilty 🙂
I fried them in a large stock pot which allowed for plenty of space and no splatter at all! I also didn’t measure the oil; I just poured about 2ins and flipped them once, worked perfect!
I didn’t have cayenne pepper, so I just used fresh ground black pepper. Someone posted that they doubled the seasonings because they didn’t have enough flavor…that’s just plain silly! Don’t change anything! Jenn you are a genius, thank you again for another fantastic recipe!
I dont usually cook if it does not involve a grill. I made these for my family and it was a huge hit! Thank you for making it easy, explicit and wonderful!!!
Tried this last week with my 10 and 3 yo’s. Served it with a classic homemade sweet & sour sauce and ranch dressing. My kids are extremely hard to please and they went absolutely nuts over this. Frankly, these might be the best tenders that I have ever had.
This has been the BEST chicken tender recipe I have come across. My tow year old son loves them, too.
I love this recipe!! My daughter is really getting into being in the kitchen and she wanted to make us dinner by herself we found this and she was able to complete dinner by herself! Thank you. Best tenders ever!
Wow!! These are probably the best tenders my wife and I have ever eaten. They were fantastic. We followed the recipe exactly except we used our own hot mustard sauce recipe. I used a candy thermometer to try to keep the 32 oz of peanut oil between 350 and 360 deg in our le creuset.
OMG! I made these this past week for dinner and my family loved them they asked me if I would make more this coming up week for dinner lol! I love all your recipes I’ll be making the spicy chicken thighs and oatmeal banana cookies this week Thank you for all your amazing recipes 🙂
So glad your family is enjoying the recipes, Ireisha!
Is it possible to replace buttermilk with heavy cream with a similar result?
Hi Angie, It should work fine. Enjoy!
Can this be made with chicken cutlets? I just pounded some out, but then i saw this great recipe.
Hi Susan, Yes, but you’d have to cut them into strips, otherwise they won’t cook properly. Hope it turns out!
i want to make these but not fry the I would like to bake them but have the frying texture
Hi Peter, Unfortunately, baking won’t work with this recipe. Sorry!
I just got done making this and I have one word. YES! I fried them in a mix of Avocado Oil, Olive Oil and mostly Lard. Delicious!!! Thanks a bunch, will be making this again and again.
I made this recipe on 10/6/14. Both my SO and I found it to be very good.But I did change the way it was cooked. I felt that it was way too much oil,so I just pan fried the chicken in a cast iron skillet. The addition of the buttermilk to the breading gave this recipe the twist to make it different from other fried chicken recipes. After tasting, we both felt that the flavor would be more intense if the spices were doubled. I’ll make the recipe again,but will double up on the spices. ” Keep Smiling 🙂 “
When I first saw this recipe I was a little reluctant to try it because I am not a big fan of chicken tenders, but I knew that my husband and daughters would like them. I marinated the tenders overnight and they turned out FABULOUS! I was amazed at how juicy and flavorful they were. These chicken tenders are now in our menu rotation since they were a big hit. This is a must try recipe!! 🙂
I typically don’t even care for chicken – and this was fabulous! I did substitute Lawry’s Season Salt in place of standard table salt. Also, I think my oil heat was too high because it browned almost instantly after submerged so I ended up draining on towels and then baking for about 10 minutes to cook thoroughly. Lastly, the chicken ended up staying in the buttermilk marinade an extra day because, well, three kids and six sports means dinner doesn’t always happen the way I intend!
These are the best homemade chicken tenders iv’e ever had. They are like restaurant one’s!
This recipe is absolutely amazing. I’m from the South and always had trouble frying chicken (go figure). This was my first successful attempt and it’s a keeper!! I imagine this would also work well with shrimp as well?
Yes, shrimp would be delicious as well!
Can you substitute buttermilk for regular milk?
Hi Krista, I would just add a tablespoon of lemon juice or vinegar to the milk and let it sit for about 10 minutes to make your own buttermilk.
Just excellent. Very tender. Better than the commercial ones.
This recipe is AMAZING! And very well flavored. My boyfriend loved it and so did I! Personally, my taste buds are sensitive to salt so I put a little less salt! Awesome recipe! Thanks!
Are you supposed to remove the tendon in the chicken before marinating it? These look delicious. Definitely will be making them!
Ornit, It’s optional; I don’t bother unless the tendon is large.
I like marinating the tendons and drying these like jerky They make great dog treats!
This is, by far, the best chicken tender recipe I’ve ever tried. I did make one change that I think makes it even better. I used half flour and half panko bread crumbs and didn’t add the buttermilk to the batter. The panko makes them very crunchy and by not adding the buttermilk, it makes it a little easier coating them.
Hello,
I am making this for dinner tonight and I am so excited after reading all the comments :)! I was just wondering if I can use my fryer and if so, what temp should I set it to in order to fry them properly?
Hi Brittney, I would set it at 350. Hope you enjoy and please let me know how they come out!
Why does my breaking completely fall off the chicken after it is cool????? Pls. Answer.
Patty
Hi Patty, I’m not sure why that would happen. Did you make any substitutions?
That would be caused by inconstant temps. Try to keep the oil temp at 350
I fry them then put them on a cooling rack over a baking sheet and put them in a warm oven while i fry the rest of them,works great,and they stay goodand warm.
Delicious – kids love them. I used gluten free flour and grapesees oil for frying so a bit healthier and not greasy at all.
Baked these on a greased cookie sheet and used panko crumbs instead of flour. Very moist and tasty!
Made these tonight for dinner while watchin football. Was a hit!!
Hi Jennifer – I’ve made this a number of times and really love it, but have a question about the chicken tenders. I buy Trader Joe’s organic chicken tenders, which always have a rubbery sinew type of thing running along each tender. I usually remove it but was wondering whether it’s better to not, as it falls apart a bit when I do remove. Do you remove it?
Hi Ponyo, Excellent question. All chicken tenderloins have it. I only bother removong it if it is really thick.
We absolutely love these chicken tenders. They are wonderfully crispy and flavorful. Jenn, thank you for foolproof recipes with reliably great results.
You’re welcome, Valerie. So glad you enjoyed them!
This is one of my regular go-to recipes – both kids and adults love it, and I especially like that it’s also so easy to make. Leftovers work great for lunch the next day too as an added bonus.
I scale back on the salt a little, as I find the other spices adequately provide flavor, and serve it with a side of red lentils or cous cous. Delicious!
I just have to add to the praise of this recipe. I made it for my husband last night and it was incredible. Thank you for sharing! I will have to try the honey mustard next time with it 🙂
I don’t fry much, any tricks for getting the smell of oil out of your house after the fact?
Glad you enjoyed it, Paula. Not much you can do about the smell…just be sure your exhaust fan is on while you’re frying, and lots of lysol afterwards 🙂
Made this for my family and they gobbled it down like they hadn’t eaten in a month. Didn’t have any rosemary so I chopped up some fresh basil added. It was great. 🙂
These sound fabulous. I have a child who can’t eat wheat so I need to replace the flour and the baking powder. I have a couple of other flour options. Not sure about baking powder. He also can’t have corn or potatoes so some of the gluten free options won’t work either. Ideas for a replacement?
Hi Heather, I’d just leave the baking powder out. It just makes the crust a little more crispy. They will still be delicious without it.
These were so easy to make and flavorful!!!! My husband asked for more when there was none left. Thinking I will have to use 8 chicken breast sliced rather than 4. Tender and yummy. I forgot the baking powder but didn’t really miss it!!! Thanks for the hit!!! Served them with mashed potatoes (not boxed) and homemade gravy!!
By far a family favorite!!! These are delicious!!!
Outstanding! I have never gotten *anything* I’ve fried to a texture like this, with all the perfect crispy parts on the outside. Just delicious — thank you!
OMG! These are so flipping good, my whole family loved them. Thanks for a great recipe!
This was the first time I have ever attempted to fry chicken. The tenders were delicious and the recipe was so easy. Will be making this again and again.
Made these tonight and they are amazing!!! Super tender and delicious! Left out the cayenne pepper and used my deep fryer instead but other than that- followed the recipe. Will be making again soon!
Finally made these. I have never “deep fat fried” anything! I guess part of me was like, it is not good for me, but mostly I thought it was be very messy. Well, I made these tenders today and it was easy, and mess free! Thanks for another great recipe and another cooking item off my list of things I have never tried. These were very good and very easy. I always have buttermilk in the house.
I just made these tonight. Delicious!! I used chili powder instead of the cayenne. Still good, DH loved them!! Thank you for the recipe. Can’t wait to make them again!
Hi and thank you for the recipe. I’m planning on making these for dinner tonight. I had a question though…
Why baking powder? What does that do?
Thanks!!
Hi Rachel, It makes the crust extra crispy. Hope you enjoyed them!
This is one of our favorite chicken tender recipes! I add a little hot sauce to the buttermilk mixture because we like a little more heat. These turn out great everytime! Thanks for the recipe!
Made these for my grandkids and they when so quick I think that the adults helped them. Next time I’ll make more. Great taste I think I’ll try to bake them and see if they come out as good.
Made these for 14 children at our new years party. A BIG hit! (the adults loved them, too!)
Hi. Want to try these, your directions call for baking soda, buit ingredient list says baking powder…
Is it supposed to be powder???
Thanks…
Hi Jennifer, Thanks so much for catching that! I corrected the typo…definitely use baking powder. Hope you enjoy!
I am wanting to try this recipe this week, but was just curious if anyone has tried baking these? My husband isn’t a fan of fried food, so thought
These were delicious and made a dinner that we all enjoyed. That said, I had trouble with my batter falling off and/or sticking to the pan and peeling off during frying. I noticed that you didn’t dredge the tenders in egg before battering, and that’s a step that I’ve used in the past with success. Is there a reason, other than simplicity, that you left that out? Thanks again for a great recipe! Yours is one of my favorite sites for go-to recipes!
Hi Becca, So glad you enjoyed. Since it’s a somewhat wet coating, you don’t really need the egg before battering. That said, if you had issues with it, there’s no harm in dipping the tenders in egg first so the coating it adheres better. Hope that helps 🙂
3 words. OH. MY. LORD. I just made these and I swear…….. PG-13 I am so f-ing amazed. They are THE BEST chicken tenders i’ve made. I make chicken nuggets or at least try to and they never come out crispy.ever. AND THESE, they are perfectly crispy and savory and tender. UGH I am so glad I found your recipe on pinterest. Thank you so much for sharing it with everyone!
Found this fabulous recipe on Pinterest These were wonderful! I halved the recipe since I was only cooking for two. I only had time to marinate for 3 hours and they are loaded with flavor! Yummy!
These are excellent! I’m making them for the second time this week because hubby was so impressed and loved them!! 🙂
I am so excited to try this!
These are the best chicken fingers I have made. My family loves them and my father inlaw, which is a hard one to please ;).
One of our families favorites. The kids love it! Great to pack for a picnic too!
So good! Buttermilk is the key here. I have even “cheated” when I didn’t have any buttermilk, and soured some milk with 1 T of vinegar or lemon juice to 1 cup milk.
Really enjoyed this recipe! Thanks for sharing! Great tip to use a higher sided pan when frying!
Oh goodness these look sooo yummy. Just wondering if they are spicy with the cayenne pepper
and if it is if you could leave it out. Thanks so much!
Hi Tammy, They aren’t spicy at all but if you’re worried, it’s certainly fine to leave it out or reduce it.
The chicken tenders look so good, I will be making them this weekend!!!
These are the best chicken tenders you will ever make. We have six kids and they devour them when they are brought to the table!
what can i substitute for butter milk to make this dairy free?
Hi Eliana, You could try beer or water.
I was worried these would come out too greasy, but they were perfect. Nice little kick (I added a bit more cayenne than what the recipe called for), crispy on the outside, tender on the inside. Wonderful weekday meal!
I made these along with another of your recipes for a get-together held at my home last weekend. I didn’t make any changes to your wonderful recipe. They were delish when they were hot but guests were still snagging them after they’d cooled off. Will definitely make them again with or without friends to share.
My cousins and I love making this recipe! The tenders are juicy and perfectly crunchy. We like to add a bit more paprika and a pinch of mustard powder and garlic powder to the breading. We serve the tenders with homemade sweet potato fries and ranch dressing for an awesome kids dinner 🙂
Hi! This sounds amazing! I don’t have a fryer, could this work pan frying them?
Hi Shannon, I don’t use a deep fryer for this recipe…just a regular fry pan, so whatever you have should work fine.
Everyone loved these and wanted the recipe!
I made these chicken tenders and am very, very pleased with the results. Not only were they delicious, they looked like the restaurant variety, but without all the fat. Have filed the recipe with my other go-to meals in a hurry.
Absolutely loved the dish. Very easy to make and boy did the family have a blast. Thanks a bunch.
This was very good, thank you for sharing the recipe!
I made these last night for dinner and they were delicious! There were no leftovers at all. This will now be my “default” recipe for fried chicken, thank you!
WOW! Made these for dinner last night and they were delicious! Big hit w/the kids!! Easy to make and the leftovers were just as good. Thank you for posting this recipe!!
I was craving fried chicken when you posted this. My first batch browned too quickly so I took it out of the pot and cut into it to see if it was done. But it was raw. I turned down the temperature and waited a few minutes for the oil to get cooler and my next two batches were perfect. I’ll definitely make this again. Great flavor!
This sounds like a perfect recipe to try when my picky cousins come up next. Unless it’s mac n’ cheese, chicken nuggets or pizza, they won’t eat it.
These look so good and easy. A great dinner after work.
I made these and also finished and kept them hot in the oven. I was cooking for a party and these are perfect for finger food eaters.
I’m a vegetarian but my family is not so I try to find easy recipes that my kids will enjoy. This was such a hit with them and it was quite easy to make. My husband was thrilled to see me cook friend chicken too – rave reviews all around!
This is such a great kid friendly recipe – the adults will love them too! Made them for dinner and leftovers were packed for lunch the next day.
I made a double batch for dinner tonight. These were very good and easy to make.
Quick easy and delicious for adults too!
I made these for Super Bowl party. Didn’t change a thing w/ the recipe. Super tender and very tasty. Great crunchy outside.
Looks delectible. I’m going to try my hand at it…not sure how we’ll it will work out with gluten-free flour.
I have tried the wet hand/dry hand thing. But before you know it both hands are covered with buttermilk and flour. Seems like it sticks to my fingers more than my chicken. I have done these in the oven before too. They are the crispy fried feel in your mouth, but the flavors are still there. I put them on a foil lined pan and turn them after about 15 minutes. It doesn’t take that long on the second side.
My granddaughter and husband loves chicken tenders from the fast food venders but I know they will love this recipe and it will be much better for them.
This is one of those recipes that totally changes your opinion on how good something can be. These are phenomenal. Love this recipe! Can’t wait for summer to make more, and to use the leftovers for other recipes.
Would be great with some freshly grated parmesean cheese added to the flour mixture too!
Definitely looks delicious! Getting groceries today, so I’m making sure to pick up buttermilk now 🙂 With luck, I’m trying it tonight, but if not, it’ll be a delicious dinner tomorrow!
I am looking forward to trying this. My husband is on a fried chicken kick and this recipe looks great.
i am going to make this for the weekend. i love cooking and baking with buttermilk!
i am priting it out now thanks for the recipe
This is going on my list of kid-friendly recipes to try. Thanks!
Loved these tenders. They were perfect that night and even reheated well the next day. I use peanut oil for frying most of the time, and it was perfect for this recipe. I do usually save the oil, despite the bit of debris, straining it out best I can and only using it for frying in the future.
Soooo good. Made them and they were so tender and delicious. Thanks for a good recipe.
Oh my goodness my husband died over these!! They turned out perfect and until last night had never actually fried anything before. He now wants every Friday to be Chicken Finger Friday! Thanks again. I look forward to trying more of your recipes.
Katie
http://www.differentkindofsouthern.blogspot.com/
Hi Jenn- I am making these for my husband tonight for Valentines Day. We just moved to New Zealand from Atlanta so want to give him a taste of home and fried chicken seems like the perfect idea. Thanks for posting!
Hi Jenn, is there a particular type of vegetable oil that is best to use for this?
Hi Jenn, I don’t think it matters much, but I use Wesson 100% all natural vegetable oil.
Are these good if cooked ahead of time and served cold?
Hi Holly, I much prefer them hot. When they’re cold, they’re not crispy and crunchy. That said, I do put leftovers in the kids’ lunches and they enjoy them just fine. Hope that helps!
Thanks, looking forward to making them!
Just made for dinner. Yummy! My hubby prefers this to fried chicken on the bone. Thanks for sharing.
Made these tonight. So amazing. Even my picky eater said they were the best chicken tenders he has had. Delish! Will be sure to share this recipe with my friends.
Everybody in my family loved it! I love the buttermilk flavor.
My kids ages 7 and 9 helped me mix the batter and dredge the chicken and they loved seeing the chicken in its raw form and eating it. I marinated for 3 hours. Afterwards, we had first placed the chicken in an egg and milk mixture (2 eggs, half cup milk), let the egg drip off, and than dredged it in the batter. Let it sit for a few minutes and than fried it in peanut oil at 325 degrees. If the temp went up too high, I simply lowered the temp. I made sure the chicken was at 165 degrees before I took out of the oil. It was golden, not burnt, crisp on the outside and unbelievably tender on the inside. My picky eaters loved it and said it was better than Chick-Fil-A!!!
I always feel better about “fast” food when I make it myself!! This is a wonderful recipe…can’t wait to try it!!
Chicken tenders have been a favorite of mine from elementary school! I will have to try out this recipe for sure.
Is this breading what you would recommend for traditional fried chicken (e.g. drumstick, thigh) as well?
Cynthia, Definitely would work with traditional fried chicken as well. Hope you like it!
I had buttermilk that I wasn’t sure what to do with – this is a great idea! 🙂
Hi Jenn – Love this site and the recipes. I have a question regarding the fried chicken tenders. I do not eat or serve my family fried foods. If I want to “fry” them in the oven, what can I do to ensure they still turn out crispy.
Is there alternative to the frying? Can it be cooked in the oven, with no frying?
Hi Meg and Donna, Unfortunately, there is no alternative to frying here. The breading would not crisp up in the oven; you’re better off finding a recipe with eggs and panko. Sorry!
I love that there are no eggs in this recipe! We have an egg allergy in our house. Thanks for sharing
Question: Any suggestion about storing the remaining oil? I’m not adverse to deep frying, but I’m not confident about what to do with the oil post-frying. I remember my mother saving it. It’s the waste of the oil that holds me back.
Along those lines: What do you think of pan sauteing one side and then popping chicken and pan in oven to cook through at high oven temp (450)? I did this last night with breaded breasts. I’m not sure if it would still be crispy like fried-chicken. Any thoughts? This recipe looks delish….I can’t wait to try it!
Hi Teri, You won’t want to save the oil in this case…it gets a lot of residue in it from the breading. However, the nice thing about this recipe is that it really doesn’t use a ton of oil. By only filling the oil 3/4-inch up the pan, you’re essentially pan frying (or somewhere between pan frying and deep frying). And if you use a smaller pot, you’ll need even less. The only drawback with that is that they’ll take longer to cook because you’ll be cooking fewer at a time. You can try using even less oil; you might just have to do a lot of turning to get the sides evenly browned. Hope that helps.
I have always avoided frying chicken because I am worried about it being cooked through by the time the coating is brown.
I tried this recipe last night, and happened to have the oven on at the same time.
As I cooked the chicken, I put it into the oven to keep hot. The oven was on a high temperature – 200C which I think is about 375F. I figured the extra cooking of the chicken wouldn’t be a bad thing.
The coating on the chicken which had been in the oven came out exactly the same as it went in – still light and crisp and it didn’t brown any more. The chicken was still moist, protected by the coating I assume.
Next time, I’ll plan to finish my chicken off in the oven, which will allow me to cook the coating till it’s the colour I want without worrying about if the chicken is fully cooked.
Hi Judi, I know what you mean…it’s always a concern that fried chicken won’t be all the way cooked through by the time the coating turns golden brown. Sounds like you have a good system worked out. The nice thing about using boneless chicken tenderloins, as I have here, is that they’re so much smaller and cook so much faster than whole bone-in chicken pieces. Getting them to cook through shouldn’t be a problem, but it’s certainly fine to give them a quick blast in the oven just to be sure.
Ohhhh yes, the great buttermilk bath! That is the key to good Fried Chicken! I make mine like this too!!!
Loved this so much, other than the messy fingers! I definitely recommend this to anyone! Easy to follow and easy to cook, my family loved it.