Buttermilk Fried Chicken Tenders

Tested & Perfected Recipes Cookbook Recipe

One of my most popular recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.

Photo by Alexandra Grablewski (Chronicle Books, 2018)

Like most kids, my daughter prefers “kid food” to “grown-up food” any day of the week. Occasionally, it works to my advantage—a trip to McDonald’s makes excellent bribery—but most of the time I’m just dealing with a picky eater. Rather than desperately trying to coax her into eating dinner every night, sometimes I just make her favorites. These chicken tenders, marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection, are at the top of her list. They’re delicious plain, dipped in honey mustard Sauce, or perched on top of a salad. And they’re not just for picky kids — everyone loves them.

What you’ll need To Make Buttermilk Fried Chicken Tenders

How to make buttermilk fried chicken tenders

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.

Photo by Alexandra Grablewski (Chronicle Books, 2018)

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Buttermilk Fried Chicken Tenders

One of my most popular recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.

Servings: 4
Total Time: 40 Minutes


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
  • 1-1/2 teaspoons baking powder
  • 1 heaping teaspoon salt
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon paprika
  • 3 tablespoons buttermilk

For Cooking

  • 3-4 cups vegetable oil, for cooking


  1. To marinate the chicken: In a large sealable, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
  2. To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
  3. Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
  4. To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
  5. 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.
  6. Note: Nutritional information was calculated assuming that approximately 1/4 cup of the oil is absorbed into the chicken tenders when frying.
  7. Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.

Nutrition Information

Powered by Edamam

  • 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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Reviews & Comments

  • Hi Jen, these chicken tenders are awesome, thank you for the recipe. I just have a question about the nutritional info. Did you mean that 1 serving (out of the 4 servings that the 2lbs makes) is 925 calories or that the entire 2lbs of tenders is 925 calories? Thanks a bunch!

    • — Aderonke Awe on October 11, 2020
    • Reply
    • Glad you like them! The nutritional info is for 1 serving.

      • — Jenn on October 12, 2020
      • Reply
  • love following you! Are these spicy for children 1.5-5 years old? I am a vegetarian so will not be taste testing…but I have 5 grandchildren visiting this week:) Thank you.

    • — Debbie on October 11, 2020
    • Reply
    • Hi Debbie, these definitely don’t taste spicy, but if you’re concerned about the heat at all, you can reduce or omit the cayenne — they’ll still have plenty of flavor. Hope your grandkids enjoy! 🙂

      • — Jenn on October 12, 2020
      • Reply
  • Made this recipe again last night, just had left overs this lunch and I will continue to make these for me and the hubs. I use fresh garlic and I do not fry, but put in the oven at 450 for 25 mins along with my cubed potatoes and we had steamed fresh strings beans, we enjoyed last night’s meal. I love the crush that forms from the flour and buttermilk and the flavors and the chicken is so tender, just a fun way to cook tenders. This is a keeper! Thank you for all you do Chef Jenn! Keep it simple though…

    • — Barbara Jannarone on October 8, 2020
    • Reply
  • I’ve made other versions of this type of recipe in the past, but these were the best chicken tenders I’ve ever had. This is the only recipe that I can think of that calls for adding liquid to the breading, and I thought that it was a bit strange at first, but adding that small amount of buttermilk to the flour mixture gives the breading that extra crunchy texture when finished. My family loved it!

    • — Maria on October 7, 2020
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  • Made these for the first time after eyeing the recipe for awhile and I’m so glad I did! They are delicious and easy. I used avocado oil to fry the chicken, turned out great, thanks!

    • — Donna on October 6, 2020
    • Reply
  • I have been looking for a really good chicken tenders recipe for years and finally found a great one! These are as good as our local take out place. Made the buttermilk myself with vinegar and grass fed whole milk. Used organic chicken tenders. Liked that high sided pot was used to keep stove cleaner. Thank you for a delicious recipe!

    • — Momma from Delco on October 1, 2020
    • Reply
  • WOW!!! I just finished making these and they are fantastic. Everyone loved them especially my children. Thank you for such a great recipe.

    • — Mayra on September 21, 2020
    • Reply
  • These are incredible!!! Actually even better than you’d get in most restaurants (I won’t name any names). My husband actually made these for the first time while I was at work. He told me he made them and that they were just okay, so I should just take a bite. After the first two bites I was like, “Are you kidding me?!?!” He said, “I know, right! I just wanted to get your true opinion on whether or not you really think they’re as good as I do.” Haha!

    • — Shaynee on September 19, 2020
    • Reply
  • Can I try this in an Air Fryer?


    • — Sylvia Mosquera on September 19, 2020
    • Reply
    • I don’t have an air fryer and don’t know much about using one so I can’t say for sure – sorry! You may find these tips helpful in converting traditional recipes to air fryer versions. I’d love to hear how they turn out if you make them in an air fryer!

      • — Jenn on September 19, 2020
      • Reply
  • These are yummy! I will definetely make this again.

    • — Elaine on September 15, 2020
    • Reply
  • Hi Jenn I had my two year old grandson for dinner and I made these and they are delicious! He gobbled them up. I served them with the Broccoli Tots from your cookbook (which I got for my birthday and love). They were also great. I would serve them to adults as an appetizer.
    I’m learning a lot using your recipes eg why buttermilk is a good tenderizer for boneless chicken vs lemon juice. Thank you – I love your recipes!

    • — Cindy Bryson on September 13, 2020
    • Reply
  • Could I follow the recipe as is using boneless skinless thighs? Thank you!

    • — Tanuja on September 6, 2020
    • Reply
    • Sure. Not sure if it will impact the cooking time at all though, so make sure you check them for doneness before serving. Please report back and let me know how they turn out with thighs. 🙂

      • — Jenn on September 10, 2020
      • Reply
  • These were absolutely out of this world! I loved how simple the breading was with just one mixture instead of a three part situation you typically see. I did find if you keep the oil around 350 they only take about two minutes on each side. But despite the internal temperature of mine reaching above 165 they were still juicy and tender. An absolute 10/10.

    • — Amanda Henry on September 6, 2020
    • Reply
  • There have been so many great reviews, but I have to add one more. I cooked these tenders today and they are a hit with both my husband and me. It’s our 39th anniversary and I’ve never made really great chicken tenders until today. lol
    This recipe is a keeper! Thanks!

    I followed the recipe to the letter and prepped everything yesterday. Highly recommend this to anyone. Seasonings are on point!

    • — Elizabeth on September 5, 2020
    • Reply
  • Huge hit with the family!! And so easy.

    • — Jennifer Nesler on August 23, 2020
    • Reply
  • These were delicious!! My family absolutely loved them. The spices were perfect and added to the overall flavor without being overwhelming. The chicken was light and did not taste oily or greasy. I have always been somewhat afraid to fry chicken because I thought it would taste greasy; also, I like to cook healthy foods. I have tried to find a good oven recipe for chicken tenders, but my family has never been too impressed by my efforts. I decided to give this a try as it was a Friday night, and we try to have something fun on Friday nights if we don’t go out. So glad that I tried this recipe! I have your cookbook and all of the recipes I have tried have been awesome! Thanks for a great recipe!!

    • — Jennifer Hobbs on August 21, 2020
    • Reply
  • Amazing! I have developed food allergies and haven’t been able to eat fried chicken at a restaurant for years. I promise you that I have searched for the best fried chicken ANYTHING. I am experienced in the kitchen but have been truly disappointed with my results (they never really had that fried chicken taste I was missing – you don’t realize how much you love something until you can’t have it anymore!) This was a winner!! My whole family gobbled it up. I have already ordered more chicken tenderloins for dinner tomorrow! Many thanks for this recipe! I just wish I had found it sooner 🙂

    • — Amy on August 12, 2020
    • Reply
  • Will it taste just as great if I just use the marinade and pan-fry them without the batter and deep-frying? (Or is there anything I should add?)

    • — Emily on August 12, 2020
    • Reply
    • Unfortunately, I don’t think that will work well — sorry!

      • — Jenn on August 12, 2020
      • Reply
  • Absolutely outstanding. I’ve made and loved many of Jenn’s recipes–I can’t believe it took me this long to try this one. I followed the recipe exactly other than kept my pieces whole rather than cut into tenders. I’ve never been able to achieve that texture before–the best!!! I thought the tip about testing the temp with a cube of bread was great, too. Once again, THANK YOU, Jenn!!!

    • — Rebecca on August 8, 2020
    • Reply
  • I made the recipe. It was Amazing! Awesome, Delicious, and easy,
    Thank you 🙂

    • — Rita on August 6, 2020
    • Reply
  • This recipe really does make terrific chicken tenders. I’m not an experienced cook—my specialties are spaghetti with meat sauce and Chunky soup 😀—and this was easy to execute. I just followed the instructions and the tenders turned out great. I’ll bookmark this one and use it again.

    • — EFH on August 5, 2020
    • Reply
  • Since trying this recipe, my family requests it all the time! Super easy, quick and the BEST tasting chicken strip ever! Thank you for this recipe.

    • — Cathy on July 28, 2020
    • Reply
  • I made these last night. Delicious!! I followed the recipe to a T. I did have an issue if someone can chime in. When I removed the tenders from the cast iron skillet they were all golden brown and looked awesome but the crust did not stay on the chicken, it did on some but not all. Like I said, we loved the recipe and plan on trying again. Taste was there just not sure what I did wrong.

    • — Jackie on July 23, 2020
    • Reply
    • Hi Jackie, Sorry you struggled with these a bit. If the batter came off, the oil may not have been hot enough. A good way to ensure the oil is hot enough before you fry the tenders is to drop a cube of bread into the oil; if sizzles when you drop it in, it’s ready.

      • — Jenn on July 24, 2020
      • Reply
  • Just made these last night and this is a really solid recipe! I followed as written and this is the recipe I will go to from now on. Only thing I found is that I went through double the amount of breading. Not sure why but they were crispy and delicious and heated up wonderfully the next day. Good as cold leftovers right out of the fridge too so I can see using them for a salad. (Or just standing at the fridge eating one for a snack) 😊 Many thanks for developing and sharing this recipe.

    • — Kelly on July 22, 2020
    • Reply
  • These were a hit in our house. I’ve only fried food a few times so I wasn’t sure how it would go. It wasn’t hard at all. I surprised myself and will definitely be making these again. I made them for a casual kid friendly weekend dinner and served them with a platter of sliced vegetables, fruit and the buttermilk ranch & honey mustard sauce. Delicious!

    • — Kristyn on July 21, 2020
    • Reply
  • Having extra buttermilk on hand, I decided to try your recipe for Buttermilk Fried Chicken Tenders and Buttermilk Ranch Dressing and my family loved dinner last night! Thank you for sharing your wonderful dishes – I made your chocolate cupcakes last week (I typically make cookies or brownies) and they were amazing. I keep returning to your website because I am confident they are fail proof -many thanks!

    • — DS on July 15, 2020
    • Reply
  • Great recipe, very easy. I was lazy and threw too many in my flour mix so it basically turned into a swamp that I had to navigate. Lesson learned. I also might add some extra heat in both mixes but not much else.
    Pan fried in Canola with a black iron skillet. Turned out awesome!

    • — Brett on July 12, 2020
    • Reply
  • Could I bake these in an air fryer and what would you suggest the time/temp be?

    • — Angela on July 4, 2020
    • Reply
    • Hi Angela, I don’t have an air fryer and don’t know much about using one so I can’t say for sure – sorry! You may find these tips helpful in converting traditional recipes to air fryer versions. I’d love to hear how they turn out if you make them in an air fryer!

      • — Jenn on July 5, 2020
      • Reply
  • Absolutely delicious!!! Thank you for this recipe. Always a winner in my house! Can you tell me if you’ve ever made these into chicken nuggets? If so, how would you go about doing that?

    • — Karen on June 29, 2020
    • Reply
    • So glad you like them! I haven’t made these as nuggets but I think you can. Cook time may be slightly shorter. I’d love to hear how they turn out if you try them!

      • — Jenn on July 1, 2020
      • Reply
  • I did an experiment with this recipe: pan fried vs. air fried. 100% pan fry these!! They are so great. My 2 year old is gobbling them up! Thank you!!

    • — Mary B on June 28, 2020
    • Reply
  • It was amazing. Did some in the air fryer at 160 Celsius for 10 mins and the rest in the pan. Both were great. Son went back for seconds. Favourite chicken recipe ever. Will definitely be making it a regular thing.

    • — Julie on June 21, 2020
    • Reply
  • Jenn,

    These are absolutely the best chicken tenders ever! I’ve been making them for over a year and they come out delicious and consistent every time. I‘ve passed this recipe along to family and friends, with similar results and rave reviews. Your pictures make it easy to know that you are following the steps correctly. My only comment would be that I always make a little more dry mixture than the recipe calls for, as I was very close to running out the first time I made them. Thanks, Michael

    • — Michael on June 17, 2020
    • Reply
  • Could you cook these in an air fryer??

    • — Kaine Stoneham on June 17, 2020
    • Reply
    • Hi Kaine, I don’t have an air fryer and don’t know much about using one so I can’t say for sure – sorry! You may find these tips helpful in converting traditional recipes to air fryer versions. I’d love to hear how they turn out if you make them in an air fryer!

      • — Jenn on June 17, 2020
      • Reply
    • OMG sooooo good!! These turned out crispy and tender. Will be making these forever. Thanks

      • — Julie on August 4, 2020
      • Reply
  • Absolutely delicious! This fried chicken tenders recipe was perfect!
    Would this recipe also work for whole piece bone in fried chicken?

    • — Kelly on June 16, 2020
    • Reply
    • Glad you enjoyed these! I think these are best with boneless chicken but if you want to use it for bone-in chicken, after frying them until golden, you’ll have to finish cooking the pieces in a 350°F oven, as they won’t cook fully in the pan before getting too dark. I’m guessing they’ll need at least 30-40 minutes in the oven after frying, but not certain how long so keep a close eye on them.

      • — Jenn on June 16, 2020
      • Reply
      • Much appreciated! All my family and friends love your recipes 🙂

        • — Kelly Gross on June 16, 2020
        • Reply
  • Have you tried baking these? They are delicious fried! But my mom can’t eat fried foods anymore..

    • — Brittney on June 16, 2020
    • Reply
    • Hi Brittney, these really are best fried – sorry! If you’d prefer chicken tenders that you can bake, I’d suggest these (the recipe indicates that they should be pan-fried, but you can get away with baking them for a healthier option (at 350°F for 15 – 20 minutes). Hope you enjoy if you make them!

      • — Jenn on June 16, 2020
      • Reply
  • Jenn, Yum!!! Thank you!!!
    Fool proof recipe! Absolutely delicious! Freezes really well.
    I substituted paprika for chipotle flakes – it worked great. I have shared this recipe with many friends who all happily report the same wonderful results.
    Sending gratitude and love from London, UK <3 xXx

    • — Nilay on June 13, 2020
    • Reply
    • ❤️

      • — Jenn on June 13, 2020
      • Reply
  • I just want to add my applause for this recipe. These are the best tender chicken fingers that I have ever made. This is a recipe that I make very frequently because it is so good. Thanks.

    • — Henning Mortensen on June 11, 2020
    • Reply
  • If I am cutting the recipe in half, I’m assuming that I will be cutting the marinade in half as well

    • — Marilyn on June 9, 2020
    • Reply
    • Correct!

      • — Jenn on June 9, 2020
      • Reply
  • These were excellent, they were moist and tender. I served them with Caesar Salad (your dressing recipe). We’re having the left overs for Happy Hour with a dipping sauce.

    • — Sharron White on June 8, 2020
    • Reply
  • I’ve been searching high and low for the best fried chicken recipe and this one hits the mark! Super easy to prepare (follow Jenn’s helpful hints) and so flavorful all the way through to the moist, juicy chicken!

    • — Julie Nakahara on June 8, 2020
    • Reply
  • Awesome! I loved the tip of pressing the chicken into clumps of the flour mixture. For the 3 tbsp of buttermilk to add to the flour to make the clumps, I just got that out of my original marinade and it worked perfectly. Tasted great.

    • — Elena on June 7, 2020
    • Reply
  • Made these with chicken breast cut into strips. Worked out great and they were awesome. Do you recommend taking the tendon out of the tenderloins?

    • — Hozz on June 6, 2020
    • Reply
    • Glad you liked them! I usually don’t bother to cut off the tendon unless it’s large.

      • — Jenn on June 6, 2020
      • Reply
      • Really excited to try this recipe but doesn’t say how long to cook.

        • — Joanne on August 16, 2020
        • Reply
        • Hi Joanne, Cook them until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Hope you enjoy!

          • — Jenn on August 16, 2020
          • Reply
  • Perfect recipe. My chicken tenders came out juicy on the inside and crispy on the outside with a nicely seasoned breading. Mine were pretty thin, so I only had to cook them for around 4 minutes. I was a little worried that something was going to happen with the breading because I breaded them and had to let them sit for a minute while I did a first fry of a batch of french fries (I do the double fry method, so I fried them again after the chicken was done); it looked like the breading was getting soaked up by the chicken, but it came out perfectly.

    • — LisaMarie on June 4, 2020
    • Reply
  • Hi Jenn! I am not into frying with canola, corn, peanut, or soybean oil due to allergies, but I want to make these for my sons. Would coconut or grapeseed oil work well with this recipe? What other kind of vegetable oil would you recommend?

    • — Nicole Williams on May 31, 2020
    • Reply
    • Hi Nicole, I’ve never fried these with anything but vegetable oil, but one reader commented that she used grapeseed oil successfully (and I read that it has a high smoke point so I suspect it should work). Please LMK how it turns out if you try it!

      • — Jenn on June 1, 2020
      • Reply
      • Hi Jenn! I used grapeseed oil, and La Tourangelle is the brand I used. The tenders were so delicious! Kiddos and adults loved them. This recipe will become a staple in our house!

        • — Nicole Williams on June 27, 2020
        • Reply
        • Thanks for reporting back – so glad they were a hit! 🙂

          • — Jenn on June 29, 2020
          • Reply
  • I have sent this recipe to so many of my friends. I substituted flour for gluten free flour. It was amazing!

    • — Cathy on May 30, 2020
    • Reply
  • Is the nutritional content per serving or for the full recipe?

    • — Amanda on May 26, 2020
    • Reply
    • Hi Amanda, it’s per serving.

      • — Jenn on May 27, 2020
      • Reply
  • These are delicious! I add 50% to the spices as my personal preference and it gives them a nice mild spice without being hot. 11/10 Tendies

    • — Alyx on May 20, 2020
    • Reply
  • Would these still be yummy at room temperature?

    • — Robin Macgillivray on May 20, 2020
    • Reply
    • Hi Robin, I prefer them hot because when they’re cold, they’re not crunchy. That said, I do put leftovers in my kids’ lunches and they enjoy them just fine. Hope that helps!

      • — Jenn on May 21, 2020
      • Reply
  • This was my first time frying chicken. The tenders were DELICIOUS. However, a lot of the batter fell off during frying. What did I do wrong? Can’t wait to make these again! Hopefully next time it’ll be perfect.

    • — Claudia on May 19, 2020
    • Reply
    • Hi Claudia, Glad you liked these! If the batter came off during frying, 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 sizzles when you drop it in, it’s ready.

      • — Jenn on May 20, 2020
      • Reply
      • Woohoo!!! Success!! They came out perfect this time. Thanks!!

        • — Claudia on May 21, 2020
        • Reply
        • So glad!

          • — Jenn on May 21, 2020
          • Reply
    • Can I deep fry this breading? Maybe more butter milk?

      • — Sandy j on May 20, 2020
      • Reply
      • I wouldn’t recommend it — sorry!

        • — Jenn on May 21, 2020
        • Reply
        • I was confused to what she was asking. May I deep fry these in a deep fryer (not pan fried)? If yes, do you have a recommended temperature and cook time? Thank you!

          • — Annamae on July 14, 2020
          • Reply
          • Hi Annamae, Yes, a deep fryer will work here. The oil temperature should be between 350 and 375 degrees. (You’ll want the oil hot enough that if you were to drop a cube of bread into it, it would sizzle.) I don’t know about timing in a deep fryer as I’ve not used one, but another reader commented that they cooked them for 6 minutes so you could use that as a ballpark number. Hope that helps!

            • — Jenn on July 15, 2020
  • Made the chicken tenders for dinner and the family loved them. Crisp and juicy on the inside. Did not alter anything in the recipe and it came out perfect. Thank you Jenn!

    • — Lori W. on May 16, 2020
    • Reply
  • Made this and it was so good! The breading was perfect, thank you for sharing this!

    • — Andrea on May 16, 2020
    • Reply
  • Hi Jenn, would this work with chicken drumsticks?

    • — Geeta on May 15, 2020
    • Reply
    • Hi Geeta, I do think it’d work, but you might have to finish baking them in the oven if they start to get too brown in the oil.

      • — Jenn on May 15, 2020
      • Reply
      • Thank you, I will let you know if I decided to give this a try!

        • — Geeta on May 17, 2020
        • Reply
  • Yum! I’m not a fried chicken fan but this chicken was so flavorful it was hard to stop eating. I made it with fresh chicken and the chicken was so tender! I made the buttermilk ranch recipe from this website as well. That paired with a touch of fresh squeezed lemon on these tenders… mmm… perfection! I fried these in my wok and used the leftover marinade with some extra flour to make onion rings. My whole family enjoyed this recipe. Even with the extra helping I felt fantastic afterwards (not heavy or greasy). This will be my new go-to fried chicken recipe. Thanks for sharing. 😁

    • — Tiffany on May 11, 2020
    • Reply
  • Another fabulous recipe, Jen. So good – very crunchy and tender chicken. The level of spice is just right – not too hot (my husband doesnt like too much heat from spice). Thank you!

    • — Karen Volpato on May 10, 2020
    • Reply
  • We made this recipe last night to go with waffles. We made buttermilk waffles, and added crispy chicken tenders for a home run. I did tenderize the chicken prior to marinating it. I smashed it with meat tenderizer oh, it really was heavenly. I liked having the chicken all laid out on the pan prior to frying. Everyone raved. We served it with sage and Serrano chili infused maple syrup.

    • — Leslie on May 7, 2020
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  • This was a hit! I used this recipe to also bread and fry cauliflower and that was equally delicious. I subbed KA GF 1:1 flour without issue. Thank you for sharing your recipe.

    • — Brett Marie on May 6, 2020
    • Reply
  • Made this for the first time and it was incredible. Instead of tenders, I used strips of chicken breasts as that is all I had on hand and they turned out great. Will definitely be making this again. Thank you for providing an awesome recipe!

    • — Michelle on May 5, 2020
    • Reply
  • I’ve made these several times now. They are a firm favourite with the family & so easy to make.

    • — Lesley on May 3, 2020
    • Reply
  • Amazing and a winner with x2 very very fussy teenage boys. I got high praise indeed and was told it was better than a kFC boneless banquet 🥳

    • — Selina on May 3, 2020
    • Reply
    • LOL – glad they were well-received! 🙂

      • — Jenn on May 3, 2020
      • Reply
      • Would this recipe work in an air fryer?

        • — Carol on September 8, 2020
        • Reply
        • Hi Carol, I don’t have an air fryer & don’t know much about using one so I can’t say for sure – sorry! You may find these tips helpful in converting recipes to air fryer versions. I’d love to hear how they turn out if you make them in an air fryer!

          • — Jenn on September 8, 2020
          • Reply
  • I have never fried chicken before, but had two enormous chicken breasts and some leftover buttermilk in my fridge so I thought I’d give something new a try. I cut the breasts into “tenders”.

    This recipe made my husband curse and say, “This is f&ck!ng phenomenal!” That’s how good it is. MY KIDS HAD SECONDS! That’s the true sign of a great recipe. Thank you thank you thank you! I’ve been singing your praises since last night’s dinner!

    • — Amy Anderson on May 1, 2020
    • Reply
    • LOL – so glad you enjoyed! 🙂

      • — Jenn on May 1, 2020
      • Reply
    • Hahaha Your comment is hilarious. My husband and I agree with your husband!

      • — Elizabeth on September 5, 2020
      • Reply
  • Hi! Do you think this recipe will this work the same if I use homemade buttermilk with just milk and lemon?

    • — Nikka on April 28, 2020
    • Reply
    • Sure!

      • — Jenn on April 28, 2020
      • Reply
  • This is the best buttermilk chicken recipe ever! Everyone loved it – making it for the third time today!

    • — Heather Bell on April 24, 2020
    • Reply
  • We loved it and it was so easy. My husband doesn’t like tenders but he loves these.

    • — Diane Eyres on April 18, 2020
    • Reply
  • Absolutely loved these!! I made some tenders and some as nuggets. Thank you!

    • — Monique S on April 18, 2020
    • Reply
  • Amazing recipe. I swapped out flour for gluten free flour and it was still delicious!

    • — Cathy on April 14, 2020
    • Reply
  • I am about to make these for my family and would like to know what the tenders taste like. I don’t want them spicy but I also don’t want them to be to plain.

    • — Gabby on April 10, 2020
    • Reply
    • Hi Gabby, these definitely don’t taste spicy, but if you’re concerned about the heat at all, you can reduce or omit the cayenne — they’ll still have plenty of flavor. Hope you enjoy!

      • — Jenn on April 10, 2020
      • Reply
      • Hi Jen, I made this recipe today and it was a hit with the family! My husband chose to make it into his own version of ‘chicken parm’ with havarti and marinara sauce and it was delicious. I’ve been making your recipes for a little less than a year and I feel like a star chef! They always turn out wonderfully. It has given me confidence and joy cooking. Your willingness to share your wonderful, easy to follow recipes, in my humble opinion, is a huge contribution to make people’s lives better especially now. Thanks again Jen!

        • — Sabrina on April 29, 2020
        • Reply
        • Thanks for your very kind words – – so glad you enjoy the recipes and that they are providing a small measure of comfort during these scary times. I appreciate you taking the time to let me know – you made my day! ❤️

          • — Jenn on April 30, 2020
          • Reply
    • Can these be made ahead and served at room temp?

      • — Robin Macgillivray on May 17, 2020
      • Reply
      • Hi Robin, I prefer them hot because when they’re cold, they’re not crispy. That said, I do put leftovers in my kids’ lunches and they enjoy them. Hope that helps!

        • — Jenn on May 17, 2020
        • Reply
  • The best, most delicious, crispy crust!

    • — Kelly A Smith on April 9, 2020
    • Reply
  • Thank you for the great recipe! We cut chicken breast into strips and marinated them for about 5 hours in buttermilk. We actually used whole wheat flour and weren’t too sure about the flour mixture because it was very crumbly, but it stuck to the chicken and fried up to be amazingly crunchy. It was a wonderful treat that I think my family will be asking for again.

    • — Susan on April 9, 2020
    • Reply
  • Another 5 star, I did not have time to marinate them for 4 hours, only did about an hour. Fried them up and they were great!!. Nice and crunchy. I did make some buffalo sauce and toss them in it and had with blu cheese dressing. I did taste them before I put the sauce on them and I love them and my husband loved them. Being a southern woman I assumed I knew how to fry chicken but I have never done it with the buttermilk. It is the secret to crunchy chicken. Thanks Jen for your great recipes.

    • — Shanell on April 4, 2020
    • Reply
  • Made these for my niece and myself for lunch today! They were fantastic. The best chicken tenders I have ever had. My only issue was I used an induction cooktop and 350 was a little high for the first batch. They got brown and crispy before cooking through. I finished them in the oven.

    • — Trish Yates on April 3, 2020
    • Reply
  • Jenn, could I oven roast these on a rack…what temperature and for how long

    • — Carol Winkelman on March 31, 2020
    • Reply
    • Hi Carol, These really are best when fried; if you want a chicken tender recipe that you can bake, I’d suggest this one. They’re also really good!

      • — Jenn on March 31, 2020
      • Reply
  • Can I just say, best fried chicken ever! Jenn, you never fail me. It’s a joy knowing that whenever I need a wonderful recipe, all I have to do is head to your blog and I am never disappointed. Thank you! Love the cookbook too!

    • — Sue Shortley on March 28, 2020
    • Reply
    • ❤️

      • — Jenn on March 29, 2020
      • Reply
      • The best fried chicken I’ve ever made! So crunchy and tender. I used big chicken breasts that I cut into strips and chunks. Came out just as tender as tenderloin thanks to the overnight soak in the buttermilk concoction. And the flavor – absolutely delicious!

        • — Amy on April 12, 2020
        • Reply
  • Amazing restaurant quality the family enjoyed

    • — Robert C on March 27, 2020
    • Reply
  • Jenn, love EVERY recipe of yours that I have tried. Always comes out perfectly. Also have your book and love it too. Finally tried the buttermilk chicken tenders with homemade honey mustard…YUM!! Talk about comfort food. Thank you again for another great recipe.

    • — Tammy Scarborough on March 26, 2020
    • Reply
  • Since we can’t eat out as much given recent events, we decided to try some “takeout” favorites at home. These were amazing and much more tender and fresh than any tenders we have ordered from restaurants! I did not have buttermilk but made my own using fresh lemon juice and half and half which worked really well. We used our small deep fryer to ensure the temperature was right and cooked each batch for about 4-5 minutes. We will be revisiting again and again!

    • — Audrey on March 26, 2020
    • Reply
  • We made these last night and loved them! They were crispy and had excellent flavor. This will definitely be our go to recipe for chicken tenders now.

    • — Kathy Scruggs on March 25, 2020
    • Reply
  • I have three boys and they gobbled it up. We are a huge fan of yours. Thank you!

    • — Genny on March 23, 2020
    • Reply
  • These tenders are not just for kids. They’re gourmet tenders 😀
    So juicy and tender on the inside and crispy and crunchy on the outside. I will never make them any other way. Thanks Jenn, for yet another amazing recipe

    • — Lisa Tardi on March 21, 2020
    • Reply
  • Used gluten free flour, these are the best breaded chicken strips I’ve had in years. Thanks for posting a recipe that actually turns out good and tastes fantastic.

    • — Cindy on March 20, 2020
    • Reply
  • Could I cook these in an air fryer instead of oil? Do you think the results would be the same?

    • — Patty on March 19, 2020
    • Reply
    • Hi Patty, I don’t have an air fryer I don’t know much about using one so I can’t say for sure – sorry! You may find these tips helpful in converting traditional recipes to air fryer versions.

      • — Jenn on March 19, 2020
      • Reply
  • BEST CHICKEN EVER ! and I have tried hundreds of recipes for chicken strips.

    • — joan haas on March 17, 2020
    • Reply
  • This recipe yields my best tenders yet! Thanks for the post!

    • — Georgette Peters on March 13, 2020
    • Reply
  • This recipe doesn’t really need any more favorable reviews, but I’m adding mine to the mix anyway. I made this for the first time ever to serve to company tonight. Everyone loved it, and it was so flavorful that no one even wanted anything to dip it in (though I put out several options for them as their tastes all vary). I never have any fear when trying out Jenn’s recipes on my family or friends.

    • — Vada on March 9, 2020
    • Reply
  • Another winner! I halved the recipe for my hub and me. I marinated chicken about 20 hours. I did use a combo of canola oil and and peanut oil because that is what I had. The tenders turned out perfect and delicious! Thanks Jen!

    • — Cindy on March 5, 2020
    • Reply
  • Totally amazing

    • — Sarah on March 5, 2020
    • Reply
  • I’m so glad I found this recipe because I didn’t know how to make my chicken breading to be crispy. I’ve made it several times using this recipe.

    • — Karen on February 27, 2020
    • Reply
  • Made these last week and they were DELICIOUS. Better than our local go-to chicken strip restaurant. I always found frying chicken intimidating, but this was a lot easier than I thought!

    • — Michelle on February 27, 2020
    • Reply
  • Is there any way to ensure that the breading will stay on? I check the oil temperature before dropping them so I don’t believe thats the problem. It’s so weird cause some of them come out perfectly and some of them fall apart.

    • — Israel on February 25, 2020
    • Reply
    • Hi Israel, if you’ve ensured that the oil is hot enough, it should stay on. Are you making any changes to the recipe?

      • — Jenn on February 25, 2020
      • Reply
      • No. I read through the reviews and saw you recommend lightly coating the tenders in the flour mixture, dipping the tenders back in the marinade, then back again in the flour mixture. I’ll try that then let you know if that solves the problem.

        • — Israel on February 25, 2020
        • Reply
        • It worked like a charm!

          • — Israel on February 25, 2020
          • Reply
          • So glad — thanks for the follow-up!

            • — Jenn on February 26, 2020
  • Made these for the first time and they were an instant family favorite! My son’s 16th birthday is this weekend and he gets to pick any meal… he chose these. What a testament!

    I like to throw a little more heat on mine, but you cant go wrong with this recipe.

    • — Ezra on February 21, 2020
    • Reply
  • my breading was soggy after frying. What did I do wrong?

    • — Tara on February 15, 2020
    • Reply
    • These are best if eaten right after they’re cooked. Did you let them sit for a while?

      • — Jenn on February 16, 2020
      • Reply
  • So bomb! One of my favorite recipes, for sure!!

    • — BreAna on February 10, 2020
    • Reply
  • I left a review for this recipe before but want to do it again. I just made this again, probably for the 50th time. My husband said: “This is the best fried chicken in the world. It is not possible for it to be better.” I don’t think I need to say more than that.

    • — Lin on February 9, 2020
    • Reply
    • 🙂

      • — Jenn on February 10, 2020
      • Reply
  • Absolutely wonderful. I’ve never had luck with fried chicken before. I cut up boneless breast into strips and used that. Best ever! Only adjustment would be for less salt. I love salt but a touch too salty for me. This will be a regular on our menu!

    • — Jeanne Groves on February 9, 2020
    • Reply
  • Awesome stuff!

    • — Florentino Messore on February 9, 2020
    • Reply
  • I did not have the same success with this recipe as others claim. Not impressed with flavor very much, and breading did not want to stay on chicken after frying. Maybe baking it would have worked for me.

    • — Sandy on February 8, 2020
    • Reply
  • Do you remove the white tendon?

    • — Kelly A Clemmons on February 2, 2020
    • Reply
    • Totally up to you — I don’t bother unless the tendon is large.

      • — Jenn on February 3, 2020
      • Reply
  • I have made these chicken tenders quite a few times and they are fabulous!
    Crunchy, juicy and tender
    Great flavor!

    • — Beth on January 26, 2020
    • Reply
  • Marinate in refrigerator? And how much of the buttermilk goes into the flour?

    • — mdh on January 21, 2020
    • Reply
    • Yes, the chicken should be marinated in the fridge. And you’ll need 3 tablespoons of buttermilk for the breading. Hope that helps!

      • — Jenn on January 21, 2020
      • Reply
      • Hi Jenn. I’ve made these with regular flour before and they’re great, however I’m curious to know if you think a gluten free breading would work OK? Thanks

        • — Nicole on January 28, 2020
        • Reply
        • Sure, Nicole, I think gluten-free flour would work here too! 🙂

          • — Jenn on January 28, 2020
          • Reply
          • I made these with gluten free flour and they were a great success! 🙂

            • — nicole hodges on February 1, 2020
        • Can you use cultured buttermilk with this recipe?

          • — Melissa on February 2, 2020
          • Reply
          • I think that should work – hope you enjoy!

            • — Jenn on February 4, 2020
  • Hi Jenn,

    Haven’t tried these yet but was wondering if I could use chicken thighs? Thanks!

    • — Danielle W on January 17, 2020
    • Reply
    • Hi Danielle, Are you referring to bone-in thighs? If so, you’ll have to finish cooking them in a 350°F oven, as they won’t cook fully in the pan before getting too dark. I’m guessing they’d need 30 – 40 minutes in the oven after frying. I’d love to hear how they turn out!

      • — Jenn on January 19, 2020
      • Reply
  • Have made this recipe twice now. My family and I love it. I use a deep fryer to cook them instead for convenience factor. Dipped in plum sauce or tossed in Buffalo wing sauce, nothing beats these. Thanks for sharing your amazing recipes.

    • — Brad R on December 28, 2019
    • Reply
  • it will not print, we were going to do for supper, looks like not happing…

    • — a.b. gentry on December 12, 2019
    • Reply
    • Hi a.b., I’m sorry to hear about the problem you had printing – I haven’t gotten complaints from others about it and wasn’t able to duplicate the problem myself, so I suspect it’s specific to your computer. I would suggest going onto the blog using a different internet browser and try printing from there. Oftentimes, those annoying glitches can be resolved by using a different browser. Please let me know if I can help in any other way!

      • — Jenn on December 13, 2019
      • Reply
  • So I decided to try these in my air fryer. The flavor was great, spot on, and I could tell they’d be fabulous deep fried. Still, the air fryer did a respectable job with them. Here is what I did: I followed the recipe exactly up until cooking. I preheated the air fryer to 400. I sprayed them with canned cooking spray on one side, turned them over and put them in the fry basket (in a single layer), then I sprayed the other side. I cooked them at 400 for about 15 minutes. At that point I tested the temp and they were close to 160 but I wanted the coating to be more brown, so I turned the temp down to 380 and cooked them another 5 minutes. At which point they were at least 165, everywhere I tested. I was afraid they were over cooked but they weren’t. The breading was very tasty and crispy, though it did fall off in spots. And as always in an air fryer, spots I missed with the oil weren’t browned. Served with some honey mustard dipping sauce they were great, tender and moist with a good crisp on them. I will make them again for sure, but starting with a lower temp so they have longer to brown.

    • — Jill O on December 6, 2019
    • Reply
  • These are the absolute best chicken tenders!! They do take a bit more time but were so worth it. My family devoured them leaving no chicken untouched and have asked me to make them again and again. The last and quality of these tenders is far superior to that of most any place you can buy chicken tenders. Absolutely fantastic!

    • — Baylee-Anne on November 30, 2019
    • Reply
    • I meant to say the taste and the quality, not the last and quality haha.

      • — Baylee-Anne on November 30, 2019
      • Reply
  • Hi Jenn! I have two questions. Can I make buttermilk for this recipe the way one can sometimes do for baking when you combine milk with lemon juice or vinegar or do you have to use the store bought kind? Second, sometimes when I do make the buttermilk out of milk and vinegar (one T vinegar for 1 cup milk), it doesn’t really curdle or thicken (at least not noticeably), even after waiting 15 or more minutes. Is it ok to still use or is there something wrong with the mixture?

    • — Heather on November 3, 2019
    • Reply
    • Hi Heather, it’s perfectly fine for you to make your own buttermilk for these and it’s okay if the mixture doesn’t visibly thicken — the chemical reaction that’s needed happens regardless. Hope you enjoy!

      • — Jenn on November 4, 2019
      • Reply
  • These tenders were perfection! Best I’ve ever made – kids adored them. I completed the meal with mashed potatoes and used the leftover breading for gravy. Mmmmm!

    • — Melissa on November 3, 2019
    • Reply
  • I made these chicken tenders last night and they were amazing when they were fresh out of the oil. However, as they sat and I placed them on the table to serve, the breading got really soft and sort of started to fall off a bit…what did I do wrong? The flavor was excellent, though. I would still make them again regardless.

    • — Carissa on October 29, 2019
    • Reply
    • Hi Carissa, Based on what you’re describing, I suspect 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 and that you have better luck next time around!

      • — Jenn on October 29, 2019
      • Reply
  • I made this recipe today. From someone who LOVES to eat chicken fingers, and thought I had the best recipe. I was wrong. THIS is the best chicken finger recipe I have ever tried. Simple and delicious. Thank you. *****

    • — Kelly on October 27, 2019
    • Reply
  • Amazingly tender, juicy & flavorful!

    • — Oneika on October 15, 2019
    • Reply
  • This looks delish but over 1800 mg of sodium and then deep fried is not healthy. 1500 mg sodium should be the max/day.

    • — Lynn on October 14, 2019
    • Reply
    • Maybe don’t eat so many!

      • — Val on October 28, 2019
      • Reply
  • Could you make these in an air fryer?

    • — Kristen on October 13, 2019
    • Reply
    • Hi Kristen, I don’t have an air fryer I don’t know much about using one so it’s hard to say for sure – I’m sorry! You may find these tips helpful in converting traditional recipes to air fryer versions. Hope you find them useful.

      • — Jenn on October 13, 2019
      • Reply
  • Can this be baked? Looks delicious!

    • — Tegan on October 5, 2019
    • Reply
    • Hi Tegan, these really are best if fried. If you’d prefer chicken tenders that you can bake, I’d suggest these (the recipe indicates that they should be pan-fried, but you can get away with baking them for a healthier option (at 350°F for 15 – 20 minutes). Hope you enjoy if you make them!

      • — Jenn on October 6, 2019
      • Reply
  • O.M.G. This was delicious! And thank you for the wonderful honey mustard recipe too. I will be making these all the time. Thanks Jen!

    • — Janet on September 27, 2019
    • Reply
  • How would you change the breading to make it spicy? Since Popeye’s seems to be out of the new sandwich for the foreseeable future, I want to try making my own!

    • — Callie on September 24, 2019
    • Reply
    • Hi Callie, To add some heat to these, you could add 1 or 2 tablespoons of hot sauce to the marinade and/or substitute a little of the buttermilk in the breading for hot sauce. Please LMK how the tenders turn out if you make them!

      • — Jenn on September 24, 2019
      • Reply
  • This is a fantastic recipe. I’m making it for the second time today. I let the chicken rest in the refrigerator for about 15 minutes to help the batter stick to the chicken. There will be no need to try any other recipes after this one. I also like the recipe doesn’t use eggs. Thank you.

    • — Tunie Girl on September 18, 2019
    • Reply
  • Help!!!
    I love this recipe, the marinade is simple and the chicken turns out delicious but the breading is just impossible. What am I doing wrong?
    Thanks in advance

    • — Charo on September 17, 2019
    • Reply
    • Hi Charo, What kind of problem did you have with the breading? I assume getting it to stick to the chicken? If so, 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 and that you have better luck next time around!

      • — Jenn on September 18, 2019
      • Reply
      • I want to try this with 1 bone-in chicken breast and 8-10 chicken wings. Should I adjust the recipe some how?

        • — Roxanne on October 12, 2019
        • Reply
        • Hi Roxanne, You’ll have to finish cooking the chicken pieces in a 350°F oven, as they won’t cook fully in the pan before getting too dark. I’m guessing they’ll need at least 30-40 minutes in the oven after frying, but not certain how long so keep a close eye on them.

          • — Jenn on October 13, 2019
          • Reply
  • I tried this recipe last week and I must say that this the best chicken tenders recipe that I’ve ever tried! My whole family loves it and I am already making it again today! The breading is delicious and the chicken is moist. Thank you for sharing this!

    • — Erica Deyton on September 11, 2019
    • Reply
  • I’ve made this recipe lots of times and I love it. It’s very easy to follow also I play around with the seasoning a bit and I now add a little mild curry powder.
    There’s never ever any leftovers….absolutely gorgeous 😍

    • — Orla on September 4, 2019
    • Reply
  • These are literally the best! My boys lost their minds over these! And, they are moist as well as flavourful. Jen, have you tried to bake these? Did they come out ok? Any suggestions if they are baked? Ps, also made the honey mustard sauce attached to the recipe, except subbed pure maple syrup as I didn’t have honey. So delicious!

    • — Jennifer on September 4, 2019
    • Reply
    • Glad you enjoyed them, Jennifer! I haven’t tried baking them; unfortunately, I don’t think they’d be nearly as good. 🙂

      • — Jenn on September 4, 2019
      • Reply
  • I cooked them in a deep fryer and served them with a ranch dip for a back porch dinner. They were by far the best chicken tenders I have ever had. This is a great recipe and easy to make.

    • — Sonja on August 31, 2019
    • Reply
  • Hi Jenn! What temperature should the oil be at when ready to fry?

    • — Jen Urana on August 19, 2019
    • Reply
    • Hi Jenn, it should be between 350 and 375 degrees. (You’ll want the oil hot enough that if you were to drop a cube of bread into it, it would sizzle.) Hope that helps!

      • — Jenn on August 20, 2019
      • Reply
  • My son wanted popcorn chicken so I cut the tenderloins into small bite sized chicken pieces at the preparation stage. My son loved it! My husband and I also loved it! Will definitely make it again. Thank you!

    • — Sally on August 6, 2019
    • Reply
  • So easy and delicious! Thank you so much for this recipe! Definitely my new go-to family pleasing chicken finger recipe😊

    • — Jayda on July 31, 2019
    • Reply
  • Oh my GOODNESS! This is so delicious! This is the first time I’ve ever made anything deep fried before, after being married for 30 years. I decided to try it because of all the great reviews. They weren’t lying! I’m a pretty good cook and I rarely follow a recipe exactly. But I did follow this one exactly, and wow! So yummy…. And it wasn’t the least bit greasy. Just crispy on the outside and soft and juicy on the inside.

    My husband just said “I can’t stop eating this”. We’ll definitely be having this again. Thank you so much!!!!

    • — Dawn on July 28, 2019
    • Reply
  • Again, these were the BEST chicken tenders I have ever made or eaten. Everyone in my family loved them. I marinated them with the buttermilk for 24 hours. WOW they were delicious. Jenn, every recipe on your site is 5 star. I’m a reborn cook :))) I love making them and hearing the reviews from my family. Thank you. PS-I think I’m going to throw away all my cookbooks too

    • — carol on July 18, 2019
    • Reply
    • ❤️

      • — Jenn on July 18, 2019
      • Reply
  • Made these for the first time a few months ago….. fantastic!! My 6 year old Grandson wants them EVERY time he comes for tea!! Easily done as I make a huge batch, gorge on them until we can’t eat any more, then freeze the rest. 20-25 mins on a baking tray from frozen and hey presto…..just as good second time round!!
    Thank you for the recipe!!

    • — Jerry on July 16, 2019
    • Reply
    • Perfection, the breading is great. Made these a couple of weeks ago. Making again tonight! Great dipping with anything. I like sweet and sour sauce. A couple on a hoagie type bun makes good for lunch too.

      • — Kc on July 22, 2019
      • Reply
  • Came out perfect! Ate the leftovers cold the next day and they were still fantastic!

    • — Stephanie on July 15, 2019
    • Reply
  • Cooked as suggested, love the batter, learned a method. Awesome, thanks!

    • — Kc on July 12, 2019
    • Reply
  • Winner Winner Chicken Dinner! This is delicious, moist, bursting with flavour. Plus i managed to wake my mother up with the smell of these frying and she was raving about how good they were. First recipe of yours I tried and, I will proceed to bookmark this website for later use.

    • — Michael on July 7, 2019
    • Reply
    • 🙂 Glad you enjoyed them!

      • — Jenn on July 8, 2019
      • Reply
  • Hi Jen,
    I wanted to make batch of these and freeze them for quick snack/meals for my son but unsure how to go about it.
    Should I prepare the chicken tenders and freeze uncooked or 1/2 fry them and then freeze?

    Thank you.

    • — Amal on July 4, 2019
    • Reply
    • Hi Amal, I would fry them and then freeze. Hope that helps!

      • — Jenn on July 4, 2019
      • Reply
  • I have made these 3 times to my picky eaters and each time they LOVED them… no left overs… shucks

    • — Ressa Roberts on June 30, 2019
    • Reply
  • One of my daughter has a very particular taste and diet. She ate 2 big pieces of buttermilk fried chicken with tomato sauce. It tastes like McDonald’s chicken nuggets (the only nugget she would eat), but only taste much much better. The rest of the family love it so much. I am no big fans of cooking, I only cook because someone needs to eat. So this recipe is a big success for me. Easy to make and everyone likes it, including the picky eater!

    • — Andrea on June 26, 2019
    • Reply
  • Let me just say that my son is one of the pickiest and most meticulous eaters. I was, literally, writhing, with fear and intrepidation, to discover if he would like this masterful concoction. Well, he did! Not only did he yet I, too!! I ended up eating MORE than he did and eating the leftovers. To say the least, I am preparing for my mother, for her to envelop the freshness, the juiciness, and the delectable taste, of these magnificent tenders. These have become a staple, in my home, in Saturdays. YOU are a saint, to concoct these. Food must prove grand, in your home!

    • — Tasha Wood on June 22, 2019
    • Reply
  • I made these for my very picky grandson, and let me say Thank You! He loooves this chicken and as much as I try to avoid deep fried foods I couldn’t help myself! Yumm!

    • — Pat on June 15, 2019
    • Reply
  • Hello Jenn, I made a mistake and bought chicken breast instead- I marinated them but i did roll them out and cut them to the tenderloin size- when cooking what should I keep in mind? I plan to marinate it for Atleast 10 hours. Btw I cooked these before – they were such a hit! – thank you for the perfect recipe!

    • — PB on June 6, 2019
    • Reply
    • Hi PB, based on the fact that you pounded them and cut them to tenderloin size, the cooking time should be about the same. (And glad you enjoy these!)

      • — Jenn on June 7, 2019
      • Reply
      • Thank you!!

        • — PB on June 7, 2019
        • Reply
  • Made this tonight after marinating for almost 24hrs.
    Was probably the best thing I’ve ever made, everyone loved it!

    • — Michaela on June 6, 2019
    • Reply
  • Followed recipe to the tee. Terrible fed them to the dogs

    • — Jane feher on May 30, 2019
    • Reply
    • Jane Feher, you did someting wrong if you gave this one star and said you fed them to your dog. These are the best. I do add a little bread and butter pickle juice to mine during marinade.

      • — Jonathan Hawkins on September 10, 2019
      • Reply
  • This is always a winner whenever we cook them! Really delicious recipe. You’re my favorite chef 🙂

    • — Marie Erika Elsbernd on May 29, 2019
    • Reply
  • I just made a batch. I finally found my go to recipe. Best damn tenders I’ve made in long time. Thank you. Very much.

    • — Steve H on May 23, 2019
    • Reply
  • I love love love love love this recipe! When I first discovered it, I ate this every day for 3 weeks. It’s so tasty and the batter is so delicious and crunchy. Sometimes, I’ll throw it the bits of leftover batter to crisp up. Crunchy goodness! My one modification—I use chicken breasts and just slice up into the size I want. Sometimes I even make popcorn chicken-sized portions! I’ve also used this chicken as filling for soft tacos. It was a HIT!

    • — Alexis Claire on May 22, 2019
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    • I was thinking of using this recipe for chicken sandwiches for my daughters birthday. If I needed to make 16 using breasts. Could I dredge them ahead of time then deep fry them right before we eat?

      • — Erin Casey on February 20, 2020
      • Reply
      • Sure, Erin – just hold them in the fridge.

        • — Jenn on February 20, 2020
        • Reply
  • If I were to do these in an air fryer would the quality be significantly different than frying in oil?

    • — Matty on May 22, 2019
    • Reply
    • Hi Matty, 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!

      • — Jenn on May 23, 2019
      • Reply
    • I don’t know much about air fryers but what i do know is that they’re basically counter top convection ovens. If it was me I would just set it to 350 and let it go till they’re golden and cooked through

      • — Michael on July 7, 2019
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  • I was wondering if you need to remove the tendon in the chicken tender prior to making. I have used some recipes that has you remove the tough tendon,,,, which is difficult (for me anyway), without destroying the meat.thanks

    • — Ck on April 28, 2019
    • Reply
    • Hi Ck, I would just use kitchen shears to snip off the part that sticks out. Hope that helps!

      • — Jenn on April 28, 2019
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  • So delicious!

    • — Gretchen on April 25, 2019
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  • This recipe is very good, kid and adult approved! To make life a little easier I put the flour mixture in one ziplock bag and shake it after I take it out of the buttermilk mixture. If you have too much buttermilk on the chicken the breading won’t adhere to the chicken, so run your fingers across the tenders before dumping in the bag. I like to serve this with a simple ranch salad.

    • — Brittany Joseph on April 11, 2019
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  • These tenders are A-M-A-Z-I-N-G! Why go out for juicy tenders when you can make them at home…even better?!?! I tweaked it just a bit for some heat with crushed red pepper flakes which gives it a little umph of bite back! 😉 Simple, quick (if you marinate overnight), and OH MY delicious. Winner winner chicken dinner delicious.
    I like to serve Garlicky Roasted Broccoli (also found in Once upon a Chef’s recipe archives) and baked macaroni as my sides. These are my kids and my husband’s favorite! Try them… you will then have to add them to your weekly meal plans!

    • — Vickie Cannon on April 11, 2019
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  • I have made this recipe for my family of 5 four different times now. It comes out perfect every time! Thanks for making such a classic comfort food so easy. Yummy!

    • — Callie on April 9, 2019
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  • I didn’t have any cayenne so I just doubled the garlic powder in the breading mix and it turned out great! Because I bought chicken breast fillet instead of tenders, I had chicken skin to remove. I coated the chicken skin with the breading mix and fried them too, they turned out great! My whole family loved the chicken fingers and are begging me to make some more. Thank you for sharing your recipe!

    • — Nikole on April 8, 2019
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  • I’ve made this twice now, and both times it was great. The first time, I didn’t read the instructions carefully beforehand, and didn’t realize I needed to marinate the chicken overnight. I only had a half hour I could spare to marinate in the buttermilk, and it was still delicious. I also didn’t have cayenne and just added more paprika, and it tasted great still. I paired it with waffles for a brunch I was hosting and my guests loved it. I made it a second time and this time marinated it overnight, and it was even more delicious than the first time. My only issue is that I ran out of batter to coat the chicken (I made 1.5 times the recipe, so maybe my calculations were off or perhaps my chicken tenders were too big), so I had to think fast. Luckily, I had some breadcrumbs in my pantry and made a quick batter using that. Not only is this a great recipe, but this recipe is pretty much idiot-proof. It’s super easy and tastes very impressive. If I made it, ANYONE can.

    • — SJ on April 3, 2019
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  • This recipe is fabulous! Instructions were easy to follow and the result was so moist, tender and easy to make. Thank you for sharing.

    • — Robin on April 2, 2019
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  • Hi Jenn, just wanted to say I LOVE THIS RECIPE! 👏🏽 It’s so easy to follow and the results are excellent. Thank you so much! Xxx

    • — Emily on April 2, 2019
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  • Delicious! Tender and crunchy and easy to make. Second night we lightly broiled them on both sides and they did not loose their crunch. Yum : )

    • — Andrea on March 30, 2019
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  • Another winner from Once Upon A Chef! I made a Japanese teriyaki dinner with this one. Jasmine rice, grated carrot+bell peppers, buttermilk fried chicken tenders, homemade teriyaki sauce (1/2 cup soy sauce, 2 tbsp sweet rice wine, 1 1/2 tsp minced garlic, 1/2 small lime juice, 1tbsp+2 tsp brown sugar, 1/4 cup sugar mix in the small pan, taste then adjust the sugar to own liking then thicken the sauce with slurry from 1/2 tbsp cornstarch+1 tbsp water). Thank you Jen for a terrific recipe, even the batter is the perfect amount, not much leftovers…

    • — Caroline Jusak on March 30, 2019
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  • Omg, this was amazing….. the whole family loved it!

    • — Dana Wisdom on March 25, 2019
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  • Amazing old fashioned flavour.

    • — Elizabeth on March 23, 2019
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  • While I’m not a “picky kid,” I agree with your daughter. These are great! Not only delicious, they even looked like yours, which was a great plus. Thanks for another recipe to add to my “Once Upon A Chef” collections.

    • — June V. on March 14, 2019
    • Reply
    • 🙂 Glad you enjoyed them!

      • — Jenn on March 14, 2019
      • Reply
  • Winner winner, chicken dinner!!! This is an amazing recipe. I can’t say enough good things about it. I only wish I doubled the recipe from the start.

    • — Oyinda on March 10, 2019
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    • 🙂

      • — Jenn on March 10, 2019
      • Reply
  • This was my first time making fried chicken tenders. Marinated in the buttermilk for about 8 hours. I also made Jenn’s green sauce from her Peruvian chicken recipe for dipping since we aren’t honey mustard or BBQ sauce lovers. Roasted carrots and mashed potatoes rounded out the meal. A delicious “comfort food” dinner. One of my sons said they were the best chicken tenders he has ever tasted and thought the green sauce was great on the carrots too! It can be a little challenging flipping the chicken, because they seem to like to roll in the bubbling oil, but 3 minutes /side seem to be plenty. Very tasty and surprisingly not greasy after letting them sit on the paper towels for a bit after frying.

    • — Mary M. on March 6, 2019
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  • ANOTHER WINNER! Thank you Jenn! My son took a bite and said “Wow Mom, you need to write this woman some reviews!” Thankfully, I already had. Thank you Jenn!

    • — Eve on February 26, 2019
    • Reply
    • 😊

      • — Jenn on February 26, 2019
      • Reply
  • If I use a deep fryer, what should I set temperature to on fryer? Thank you

    • — cc on February 25, 2019
    • Reply
    • Hi CC, The oil temperature should be between 350 and 375 degrees. (You’ll want the oil hot enough that if you were to drop a cube of bread into it, it should sizzle.) Hope that helps!

      • — Jenn on February 25, 2019
      • Reply
  • Oh wow! These are incredible! I love chicken tenders and these are exceptional. The recipe was extremely easy to follow and the results were fantastic.

    I’ve never deep fried anything before and I was a bit apprehensive about all that hot oil. I nearly chickened out and baked them in the oven even though you’ve replied to other comments saying that doesn’t work so well. But I decided to be brave and it worked just fine — the high-sided pan was a great tip.

    My only problem was that the coating was coming away from the chicken a bit in the pan and on the plate. Not sure what I did wrong there. Didn’t affect the taste though! Mine may not look as pretty as yours but they taste divine and that’s what counts.

    I’ll be making these again and again and again. Wish I could could give this more than 5 stars!

    • — Laura on February 23, 2019
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  • OMG- I never knew I could make restaurant-like chicken tenders at home. Obviously, I am not very creative in kitchen…but I do know how to follow a recipe. This was sooo yummy. My husband and son loved it too. I have even used the batter on wings (when that was all we had in the house). So easy, yet so flavorful. Our go-to recipe now. Thanks.

    • — Renee M. on February 17, 2019
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  • Jenn…after reading all..and I mean ALL the reviews, I feel I MUST try this. We are having 4 of our grandkids for the weekend and the kids and I are going to make this. Will post updates as we go and give it a rating after we try.

    • — Jennifer on January 26, 2019
    • Reply
    • Hope everyone enjoys!

      • — Jenn on January 27, 2019
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  • These are by far the best chicken fingers I’ve ever had.
    I added extra garlic powder for personal preference.
    Great recipe!

    • — Dara on January 23, 2019
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  • Tried these tonight, substituted cayenne powder instead of paprika and they were amazing! First time ever making fried chicken. Recipe was very easy.

    • — Chantal on January 14, 2019
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  • I prepared the tenders as listed but cooked in my airfryer. After coating I simply sprayed them with olive oil and air fried them for 11 minutes. Healthy and yummy! My daughter thought they were from a restaurant. Will definitely make again.

    • — Kate on January 11, 2019
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  • These were amazing~ My kids loved them so much. And, to be fair so did my husband and I. What a great recipe. And, simple too. Thank you!

    • — Deana on January 6, 2019
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  • Had it for dinner again and everyone loved it.
    My almost 3 yr old’s favorite!

    Thank you Jenn!

    • — Ria on January 2, 2019
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  • I made this for dinner and it was a huge success! My husband isn’t big on chicken but these turned out juicy and flavorful and he loved them. I marinaded the chicken over night as suggested and I’m glad I did. Will definitely use again. I didn’t have garlic powder but using Basil worked well!!

    • — April Robinson on December 19, 2018
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  • Such great flavor, perfectly crispy and tender. Certainly a keeper!

    • — LisaR on November 24, 2018
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  • All your recipes turn out great but this in particular stands out! My adult son declared these as the best fried chicken he’s ever eaten . And the mustard sauce is delicious too.

    • — Maureen on November 23, 2018
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  • can they be baked?

    • — anne on November 21, 2018
    • Reply
    • Hi Anne, These really are best when fried. If you want a chicken tender recipe that you can get away with baking, I’d suggest this one. Hope you enjoy if you try them!

      • — Jenn on November 21, 2018
      • Reply
    • I made these in my airfryer and they were good. The first batch I made were meh, they did not turn brown, looked floury. The 2nd batch I learned from this mistake and sprayed/brushed olive oil on each side and they did turn golden brown. A similar approach might work for baking…I did note though that I had to be careful about the crispy breading falling off.

      • — Kate on January 11, 2019
      • Reply
  • Made this last night along with this blog’s honey mustard and both were great! Lots of compliments. I marinated the chicken breasts in the buttermilk overnight and they were so juicy and tender. Thanks!

    • — Grace on November 17, 2018
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  • Our family loves these tenders!! They are so delicious! My husband says he likes them better than Chick fil A!

    The second time I made them, I let the chicken marinate for almost 48 hours and the flavors really popped out. I love the crunch they have from the clumps of flour and buttermilk. Thank you again, Jenn!

    • — Anita on November 12, 2018
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  • Excellent. can I freeze them after cooking and how to reheat?

    • — Pamela graef on November 7, 2018
    • Reply
    • Hi Pamela, glad you like these! The cooked chicken tenders can be frozen for up to 3 months. No need to defrost; put the chicken tenders on a wire rack on top of a rimmed baking sheet and bake in a 350°F oven until heated through and crisp, about 25 minutes. (Flip the chicken halfway through baking.)

      • — Jenn on November 7, 2018
      • Reply
    • Hi Jenn, I’ve made these before and my family absolutely loved them! I’ve tried a couple other recipes and they say that they are not as good as yours. I agree so I’m done trying other recipes!

      If I make them the night before a party we’re having, at what temperature is it best to reheat and for how long?

      • — Linda on July 22, 2019
      • Reply
      • So glad you like these, Linda! To reheat the tenders, put them on a wire rack on top of a rimmed baking sheet and bake in a 350°F oven until heated through and crisp, 10 minutes give or take. (Flip the chicken halfway through baking.)

        • — Jenn on July 22, 2019
        • Reply
  • My husband loved them!

    • — RuthP on November 3, 2018
    • Reply
  • Look no further. I’ve been using this recipe for quite some time now. It is absolutely amazing. My grown sons go crazy for them. They are divine but they do make a mess and take some time…worth every second. Prepare exactly as directed. Thanks so much for this!

    • — Melanie on November 2, 2018
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  • These are the best chicken tenders ever. I have had them in various restaurants and attempted to make them following recipes from various sources including the America’s Test Kitchen. Jenn’s recipe wins everyone else by a mile. I have made them so many times and they are truly amazing.

    I love cooking and own over 100 cookbooks. I only accidentally discovered Jenn’s website a few months ago. I feel a total loss of opportunity for not having discovered her sooner! I mention Jenn all the time to my family as if she were a friend. Every time I say I am trying a recipe by Jenn, everyone feels confident that dinner will be good. I cannot say enough of Jenn’s talent for developing and communicating family-friendly recipes.

    Thank you Jenn.

    • — Lin on October 26, 2018
    • Reply
    • ❤️

      • — Jenn on October 26, 2018
      • Reply
  • Best recipe ever

  • Just wanted to say these were fabulous! Ty

    • — Brandi Fernengel
    • Reply
  • I like more crispy breading so I replaced 1/2 cup of the flour with 1/2 cup of cornstarch. Other than that I followed the recipe step by step. VERY good chicken strips!!

  • i made these tenders for dinner and my boyfriend and 2 year old LOVED them!! Marinated the chicken for about 5 hours, and deep fried them. Melted in my mouth! I will definitely make this again!!! Thank you (:

  • These were very good. I did them in the deep fryer. I also doubled all the seasonings except salt. They turned out excellent!

  • I made these for my partner months ago and he is still talking about them. The buttermilk marinade really adds to the incorporation of the spices into the chicken. The outcome is flavorful, crispy, and not overly greasy. Also, I have never deep fried anything before, and found the process of this recipe to be easy to follow and safe. My only regret is that I didn’t make more!

  • Anyone tried air frying

  • Pretty good recipe! For extra crispy chicken, use 3/4 cup flour and 3/4 cups corn starch. Also, the taste was more on the bland side, so don’t be afraid to SEASON UP the flour and buttermilk marinade. If the flour mixture doesn’t smell strongly of the seasonings, the outside will be bland after frying. This chicken comes out very juicy and melt in your mouth!

  • Hi Jenn,

    I just want you to know how much I enjoy your recipes.

    The first recipe I made of yours was your ginger snap crusted, pumpkin cheesecake. This has been a total hit at our family holiday gatherings. It has the look & taste of a very expensive dessert. I am always asked to bring it.

    Your roasted asparagus soup recipe. I make this during the cold months for my family. I love how your addition of lemon really heightens the asparagus flavor.

    And this fried buttermilk chicken fingers recipe (I made tonight) was by far the best recipe for chicken fingers I’ve ever made. So crunchy and full of flavor. They went well with a simple homemade ranch dressing dip.

    I find your recipes are more refined then others I’ve tried elsewhere.

    I love to cook and I just love cooking and sharing your recipes with my family and friends.

    Thank you Jenn!!!

    • So glad you enjoy the recipes, Liz – thanks for your sweet words! ❤️

  • Can u sub the buttermilk for milk? Please need to know I want to do this for my family tonight?

    • Hi Rosemary, I really recommend using buttermilk here as it’s important for tenderizing the chicken. You can easily make your own buttermilk. See how to here. Hope that helps!

  • Hi Jen, just came to say that these are the best chicken tenders ever! I can eat an unlimited amount of these if I’m not careful. We have used your honey mustard sauce before (which is great), but decided to mix it up this time and used your BBQ sauce recipe from your cookbook as a dip. And oh wow! New favourite! Thank you!

  • I made this for my little family today, and my hubby and toddler were very pleased! I felt like Martha Stewart with all the compliments I received! Lol By far the best recipe!

  • Can these be baked instead of fried?

    • Hi Hazel, these really need to be fried; if you’d prefer tenders that can be baked, you may want to give these a try. (I’d bake them at 350°F for 15-20 minutes.) Hope you enjoy!

  • Good morning! I would like to use tonight but would like to bake the buttermilk tenders. The suggested alternative has nuts, we have people with allergies. Any suggestions would be great. thank you

    • These really are best fried – you could use the Pecan Crusted Chicken Tenders but use more panko in place of the nuts – it won’t have quite the same flavor, but should still be delicious.

  • Do you have to marinate for 4 hours? I think my chicken marinated for a good hour and a half

    • That’s fine, Lindsey – it will still be delicious.

  • Great receipt. This one is a keeper, my family loved them!

  • Great recipe. Cook time instructions lacked detail: A “few minutes”? Geez I only learned recently that “a couple” could mean three. Also I don’t believe the recipe said to double coat it. It was good coated once, but hardly the “fried tenders” I expected. But I’m learning so excuse me for needing more.

    • “A couple” ALWAYS means two I’m the English language…….don’t let anyone lie to you.

  • These chicken strips were delicious. Crispiest ones I have made so far. Had a bit of flour mix and buttermilk left over so dipped some hamburger dill pickle rounds in the buttermilk and then the flour mixture and fried them. They were soooooo good. Almost better than the chicken. Now I want to try other vegetables like mushrooms and zucchini.

    • Love that idea!

  • We made these for the first time a few weeks ago. They were delicious! They had such good flavor and were perfect made exactly like the recipe. I made them with the buttermilk biscuits which were delicious as well. We can’t wait to have this meal again. You can’t go wrong with her recipes.

  • This is an awesome recipe, makes it hard to go anywhere and order chicken tenders after you have had these!

  • Just made these tonight, and they were very good. Great flavor but they were a bit to salty so I think I’ll stick to 1 tsp of salt. I will definitely make these again. They are better than McDonalds buttermilk chicken fingers – way better.

    • These are hands down the best chicken tenders I have ever had. The buttermilk and spices give the chicken itself so much flavor and makes it very moist while the breading is crispy, flavorful and delicious. The honey mustard sauce is so good the apple cider vinegar addition is perfection. If you haven’t tried these yet what are you waiting for?

  • Hi! These are incredibly delicious. I’m having a problem getting the breading to stick to the tenderloins before I put them in the hot oil and it just starts falling off when I do put them in the oil. Any suggestions please?

    • Hi Kristin, If you’re having trouble getting the breading to stick, I’d start by lightly coating the tenders in the flour mixture (don’t worry about it adhering), then dip the tenders back in the marinade, then back again in the flour mixture – that should do the trick. Hope that helps!

  • Just bought my first waffle maker and I really want some chicken & waffles. Would you change anything about this recipe if you were putting this chicken on a waffle?

    • Yum – I don’t think you’d need to change anything – hope you enjoy!

  • Hi, I am keen to try this recipe but can’t get buttermilk where I am What is the alternative to buttermilk if it is not available?

    • Hi Traci, It’s easy to make your own buttermilk — See how to here. Hope you enjoy the chicken!

  • Just made these for the first time but it definitely won’t be the last. So tender and excellent to use in a Carolina Chicken Salad!!

  • Can this be oven baked instead of fried? Thanks!

    • Hi Gail, 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!

  • Love these! My grandkids said they were even better than their fast food ones they love. OF COURSE THEY WERE! Crispy, great flavor, easy to make like all Jenns recipes! I bought several copies of your book after reading cover to cover (including your tips) to give as gifts. I’m so hooked on your food, style, down to earth personality and want to make EVERYTHING! Thank you so much. My fave cookbook and I have quite a collection!

    • Aww so happy you’re enjoying the book, Noreen! ❤️

  • Can you use this recipe for chicken thighs and drumsticks

    • — Jackie bovenzi
    • Reply
    • Hi Jackie, Are you referring to bone-in thighs and drumsticks? If so, For thighs, You’ll have to finish cooking them in a 350°F oven, as they won’t cook fully in the pan before getting too dark. I’m guessing the thighs will need 30-40 minutes in the oven after frying and the drumsticks 15 – 20 minutes. I’d love to hear how they turn out!

  • 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!

  • 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.

    • Reply
  • These were delicious, wouldn’t change a thing.

    • — Patricia Thursby
    • Reply
  • 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?

    • — yaritza marcano-fernandez
    • Reply
    • 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.

    • — christopher pavlakis
    • Reply
  • 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!!

      • — christopher pavlakis
      • Reply
  • 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.

    • — Vicki Petty Gettys
    • Reply
  • 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.

  • 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!


  • 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!

            • — Jenn
  • 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!

  • 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!!!! ?

    • — Kathrin hollmann
    • Reply
  • 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!

      • — Michael Gwynne
      • Reply
  • 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?

    • — Gregor Macdonald
    • Reply
    • 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!

    • — Roman Cortez III
    • Reply
  • Loved this recipe!
    I made one batch without cayenne for my son and he asks for it every Saturday!

    • — Vindra seegobin
    • Reply
  • 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.

    • — Tammy Woodfield
    • Reply
  • 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!!

    • — Rochelle Shugrue
    • Reply
  • 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.

    • — Kathryn Bousfield
    • Reply
  • 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.

    • — Chris McCollum
    • Reply
  • 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

    • — Suzanne Gauthier
    • Reply
  • Do they have to cook over night?

  • 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?

    • — nicki marchetta
    • Reply
    • Hi Nicki, I would stick with baking powder here– sorry!

  • Can you bake this in the oven?

  • Can I bake them in the oven instead of frying? Thank you.

  • 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.

  • 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!

    • — Deborah Palomba
    • Reply
  • 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 🙂

    • — Frances Zengotita
    • Reply
    • 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?

  • 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.

      • — Charlie in Richmond
      • Reply
  • 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.

    • — John Sommerfeld
    • Reply
  • 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.

    • This might be a dumb question. This looks so good and I can’t wait to try but could I use a deep frier instead of a pan ?

      • — Lauren Morrissey on May 1, 2020
      • Reply
      • Not a dumb question at all! Yes, I think a deep fryer would work nicely here. Enjoy! 🙂

        • — Jenn on May 4, 2020
        • Reply
  • 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+

    • — Brent Andersson
    • Reply
    • 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

    • — senoritabonita
    • Reply
  • 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

    • — senoritabonita
    • Reply
  • 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.


    • — Matthew C Wernecke
    • Reply
    • 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.

    • 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.

      • — Charlie Fawcett
      • Reply
  • 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!

    • — Savannah Hernandez
    • Reply
  • 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…… ?


  • 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!

    • — Chris Countryman
    • Reply
  • 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 🙂 “

    • — Chef shapeweaver ©
    • Reply
  • 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!! 🙂

    • — Crystal Hebron
    • Reply
  • 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 feldstein
    • Reply
    • 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.

    • — Patricia Slamkowski
    • Reply
  • 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!!

    • — Cheryl from Iowa
    • Reply
  • 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?

    • 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???

    • 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!

    • — Teresa Cochran
    • Reply
  • 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!

    • — Teresa Cochran
    • Reply
  • 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.

    • — Sarabjit Cheema
    • Reply
  • 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!!

    • — Adrienne Peach
    • Reply
  • 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.


  • 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.

        • Omg this recipe is amazing!

          • — Gabriela on May 15, 2020
          • Reply
  • 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.

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