Buttermilk Fried Chicken Tenders

5 stars based on 231 votes

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 McDonalds makes excellent bribery—but most of the time I’m just dealing with a picky eater. Rather than desperately trying to coax her into eating dinner every night, sometimes I just make her favorites. These chicken tenders, marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection, are at the top of her list. They’re delicious plain, dipped in Honey Mustard Sauce, or perched on top of a salad. And they’re not just for picky kids: everyone loves them.

Begin by combining the chicken tenderloins with a mixture of buttermilk, paprika, garlic powder, cayenne pepper and salt. If you have time, let them marinate overnight.

When you’re ready to cook them, make the breading by combining the flour, baking powder and spices in a bowl. Stir in a bit of buttermilk until the mixture is nice and clumpy.

Toss the tenderloins in the mixture and coat evenly with the breading.

They’ll look like this…

Finally, heat your oil until shimmering in a high-sided pot to prevent splatters. Place the tenderloins in the hot oil without crowding the pot, and cook until golden brown on both sides.

Drain on paper towels.

And that’s all there is to it. If you need a good honey mustard recipe to go with it, try this one. Enjoy!


My Recipe Videos

Buttermilk Fried Chicken Tenders

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

For Cooking

  • 3-4 cups vegetable oil, for cooking


  1. Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.
  2. Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.
  3. Line a baking sheet with aluminum foil. Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag and the other to toss in the breading.) Set breaded tenders on prepared baking sheet.
  4. Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. Serve hot.
  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.
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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.

Reviews & Comments

  • Can these be baked instead of fried?

    - Hazel Kapis on August 9, 2018 Reply
    • 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!

      - Jenn on August 9, 2018 Reply
  • 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

    - Ann on August 3, 2018 Reply
    • 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.

      - Jenn on August 3, 2018 Reply
  • Do you have to marinate for 4 hours? I think my chicken marinated for a good hour and a half

    - Lindsey on July 31, 2018 Reply
    • That’s fine, Lindsey – it will still be delicious.

      - Jenn on July 31, 2018 Reply
  • 5 stars

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

    - Cheryll Welch on July 30, 2018 Reply
  • 4 stars

    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.

    - Ray Dearie on July 17, 2018 Reply
    • “A couple” ALWAYS means two I’m the English language…….don’t let anyone lie to you.

      - DixyF on July 18, 2018 Reply
  • 5 stars

    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.

    - Stacy on July 8, 2018 Reply
    • Love that idea!

      - Jenn on July 8, 2018 Reply
  • 5 stars

    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.

    - Beth Robison on July 3, 2018 Reply
  • 5 stars

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

    - Allen on June 28, 2018 Reply
  • 5 stars

    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.

    - Barbara on June 21, 2018 Reply
    • 5 stars

      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?

      - Lora Ann Ford on June 28, 2018 Reply
  • 5 stars

    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?

    - Kristen on May 29, 2018 Reply
    • 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!

      - Jenn on June 4, 2018 Reply
  • 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?

    - Danny on May 22, 2018 Reply
    • Yum – I don’t think you’d need to change anything – hope you enjoy!

      - Jenn on May 22, 2018 Reply
  • 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?

    - Traci on May 22, 2018 Reply
    • Hi Traci, It’s easy to make your own buttermilk — See how to here. Hope you enjoy the chicken!

      - Jenn on May 22, 2018 Reply
  • 5 stars

    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!!

    - Betty C. on May 16, 2018 Reply
  • Can this be oven baked instead of fried? Thanks!

    - Gail Suda on May 11, 2018 Reply
    • 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!

      - Jenn on May 12, 2018 Reply
  • 5 stars

    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!

    - Noreen on May 10, 2018 Reply
    • Aww so happy you’re enjoying the book, Noreen! ❤️

      - Jenn on May 11, 2018 Reply
  • Can you use this recipe for chicken thighs and drumsticks

    - Jackie bovenzi on May 3, 2018 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!

      - Jenn on May 4, 2018 Reply
  • 5 stars

    These are amazing! Make them!

    - Sara C on April 16, 2018 Reply
  • Could I use this recipe with fish, like Cod instead of chicken?

    - Doris on April 11, 2018 Reply
    • Sure, Doris – as long as it’s a firm-flashed fish like cod.

      - Jenn on April 12, 2018 Reply
  • 5 stars

    These were delicious!

    - Marsha on April 10, 2018 Reply
  • 5 stars

    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.

    - Mardi on April 7, 2018 Reply
  • How long should they be in the oil, and at what temperature? Thanks I’m advance!

    - Wayne on March 29, 2018 Reply
    • 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 on March 30, 2018 Reply
  • 5 stars

    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!

    - Sarah on March 22, 2018 Reply
  • 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

    - Joann on March 18, 2018 Reply
    • 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!

      - Jenn on March 19, 2018 Reply
  • 5 stars

    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.

    - roxanne on March 17, 2018 Reply
  • 5 stars

    Awesomely excellent!!! Easy and delicious! Thank you thank you!

    - Julie G on March 17, 2018 Reply
  • 3 stars

    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.

    - Marie Baker on March 12, 2018 Reply
    • 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!

      - Jenn on March 12, 2018 Reply
  • Can you bread these and then freeze them before cooking? Jeanne

    - Jeanne Shehan on March 8, 2018 Reply
    • Hi Jeanne, you can freeze them, but they should be cooked before freezing.

      - Jenn on March 8, 2018 Reply
  • 5 stars

    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!

    - Astrid on March 7, 2018 Reply
  • 5 stars

    Hi Jenn! I cannot make these fast enough! They disappear as they come out of the oil. I make a double batch pretty much every week! I’d much rather my teenage son have these to snack versus going through a drive thru! Thank you!

    - Laura on March 6, 2018 Reply
  • 5 stars

    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.

    - JENIFER GARCIA on March 3, 2018 Reply
  • 5 stars

    These were delicious, wouldn’t change a thing.

    - Patricia Thursby on March 2, 2018 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!

    - Lisa on February 27, 2018 Reply
    • 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!

      - Jenn on February 27, 2018 Reply
      • Thank you!

        - Lisa on February 28, 2018 Reply
  • 5 stars

    I made these tonight and they are the best chicken tenders and they are so easy! Thank you for the recipe!

    - Jodie W on February 21, 2018 Reply
  • 5 stars

    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.

    - Tiah on February 12, 2018 Reply
  • 5 stars

    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.

    - David Aleksy on February 4, 2018 Reply
  • 5 stars

    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!!!

    - Jessica on February 1, 2018 Reply
  • 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!

    - Cheryl Q on January 31, 2018 Reply
    • 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!

      - Jenn on January 31, 2018 Reply
  • 5 stars

    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!

    - TracyV on January 31, 2018 Reply
  • 5 stars

    Is there a way to make this healthier ?

    - Amy on January 25, 2018 Reply
    • 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!

      - Jenn on January 27, 2018 Reply
  • Hi Jenn! Can I use an air fryer instead?

    - yaritza marcano-fernandez on January 25, 2018 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!

      - Jenn on January 25, 2018 Reply
  • Can I use chicken wings as well?

    - Ginny Hobbet on January 17, 2018 Reply
    • Hi Ginny, I wouldn’t recommend wings for this recipe- sorry!

      - Jenn on January 17, 2018 Reply
  • 5 stars

    The BEST chicken tenders!!! So tender! And delicious!!! This is the only recipe I will use!!! Thanks for sharing!!!

    - R. McCarter on January 12, 2018 Reply
  • 5 stars

    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

    - Amal on January 9, 2018 Reply
  • 5 stars

    Amazing recipe!! I added some corn flakes to the batter.

    - christopher pavlakis on January 8, 2018 Reply
  • 5 stars

    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.

    - Jackie on January 7, 2018 Reply
  • 5 stars

    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.

    - Linda on January 3, 2018 Reply
    • 5 stars

      Actually Bobs1 to 1

      - Linda on January 3, 2018 Reply
  • 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.

    - Nicole D on December 30, 2017 Reply
    • 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!

      - Jenn on December 30, 2017 Reply
      • 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.

        - Nicole D on December 31, 2017 Reply
    • I did it without the baking soda and they came out great!!

      - christopher pavlakis on January 8, 2018 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

    - Kirsty on December 26, 2017 Reply
    • Hi Kirsty, I’m afraid the almond flour would cause the chicken tenders to burn quickly. Sorry!

      - Jenn on December 27, 2017 Reply
  • 5 stars

    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!

    - Michelle on December 12, 2017 Reply
  • 5 stars

    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.

    - Jill U on December 6, 2017 Reply
  • 5 stars

    This is the PERFECT tenderloins recipe. Take the time to marinate overnight, it’s totally worth it.

    - Vicki Petty Gettys on December 4, 2017 Reply
  • 5 stars

    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.

    - Veronica Oss on November 30, 2017 Reply
  • 5 stars

    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.

    - Ryan on November 23, 2017 Reply
    • Hi Ryan, Glad you enjoyed the chicken! I think you’ll like this gravy recipe.

      - Jenn on November 24, 2017 Reply
  • 5 stars

    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!

    - Malissa on November 20, 2017 Reply
  • Can you modify this recipe to bake in an oven?

    - Jayne on November 9, 2017 Reply
    • 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!

      - Jenn on November 9, 2017 Reply
  • 5 stars

    I made these tenders last night. Easy to make and so moist and tender. Crispy coating. I put the dry in a plastic bag and put the chicken in the bag with some of the buttermilk. So easy and little to clean up!

    Thank you for this recipe!


    - Dana Day on November 2, 2017 Reply
  • 5 stars

    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.

    - farouk patel on November 2, 2017 Reply
    • Hi Farouk, I think that’d be fine. These are pretty forgiving.

      - Jenn on November 3, 2017 Reply
  • 5 stars

    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.

    - Erin Borden on October 31, 2017 Reply
  • 5 stars

    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.

    - Brian on October 30, 2017 Reply
    • 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!

      - Jenn on October 31, 2017 Reply
  • 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).

    - Nancy on October 22, 2017 Reply
    • Sure, Nancy, should be fine. Enjoy!

      - Jenn on October 23, 2017 Reply
  • 5 stars


    - H R on October 19, 2017 Reply
  • 5 stars

    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.

    - Anja on October 13, 2017 Reply
  • 5 stars

    Wow, this recipe was amazing!! YOU have changed my fried chicken game FOREVER!!
    Thank you!!!!

    - Kimberly on October 7, 2017 Reply
  • 5 stars

    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….

    - Rebecca on September 24, 2017 Reply
  • 5 stars

    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.

    - Diana on September 19, 2017 Reply
  • 5 stars

    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.

    - Kindra on September 19, 2017 Reply
  • 5 stars

    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.

    - Ashley on September 16, 2017 Reply
  • 5 stars

    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.

    - Ruth on September 14, 2017 Reply
  • 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.

    - Sandra D on September 14, 2017 Reply
    • 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.

      - Jenn on September 15, 2017 Reply
  • 5 stars

    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!

    - Dorah Donley on September 14, 2017 Reply
  • 5 stars

    My grandsons love these chicken fingers.

    - Cathy on September 14, 2017 Reply
  • 5 stars

    I tried these and they are delicious, I added a bit of hot sauce to my buttermilk mixture, but turned out great.

    - Lisa Pillow on September 14, 2017 Reply
  • 5 stars

    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?

    - Cathy on September 9, 2017 Reply
    • Glad your grandsons enjoy them! Yes, they freeze nicely.

      - Jenn on September 9, 2017 Reply
  • 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!

    - Melissa on September 1, 2017 Reply
    • Hi Melissa, glad you find the nutritional info helpful. The info you see there is per serving. Hope you enjoy!

      - Jenn on September 3, 2017 Reply
      • Thank you, that’s what I thought. I’m going to make these this week; they’re sure to be a hit!

        - Melissa on September 3, 2017 Reply
        • 5 stars

          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.

          - Melissa on September 5, 2017 Reply
          • Glad the whole family enjoyed them!

            - Jenn on September 5, 2017
  • 5 stars

    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

    - Rachel on August 29, 2017 Reply
  • When cooking can I use a deep fryer or should use a pan?

    - Ashlee on August 22, 2017 Reply
    • Hi Ashlee, I just use a regular fry pan, but you can definitely use a deep fryer if you have one. Enjoy!

      - Jenn on August 23, 2017 Reply
  • 5 stars

    Tried this for the first time tonight. Delicious! Big hit with adults and kids. Honey mustard dipping sauce also delicious.

    - JoAnne on August 17, 2017 Reply
  • 5 stars


    - Angie on August 8, 2017 Reply
  • 5 stars

    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!

    - Dawn on August 8, 2017 Reply
  • 5 stars

    These are the best ever!! My entire family loves these!! I serve this with BBQ sauce and honey mustard as well!!

    - Lisette on August 5, 2017 Reply
  • 5 stars

    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.

    - Olivia on August 1, 2017 Reply
  • 5 stars

    It was so good I didn’t think I was going to quit eating. The only thing I did differently was marinate it overnight.

    - Daphne on July 31, 2017 Reply
  • 5 stars

    This is a great recipe! Very tender and crispy!

    - Ami on July 30, 2017 Reply
  • 5 stars

    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

    - Michael B on July 23, 2017 Reply
  • 5 stars

    I’ve had trouble with frying chicken before, but this recipe was amazing! All the tenders were cooked perfectly and so delicious.

    - Mary on July 23, 2017 Reply
  • 5 stars

    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!

    - Lori B. on July 20, 2017 Reply
  • Approx How long do you cook the tenders on each side?

    - Kim on July 13, 2017 Reply
    • They take 3 about minutes, give or take, per side. Hope you enjoy!

      - Jenn on July 17, 2017 Reply
  • 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?

    - sarah on July 12, 2017 Reply
    • 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.

      - Jenn on July 14, 2017 Reply
  • 5 stars

    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!

    - Nina Czerny on July 6, 2017 Reply
  • 5 stars

    Great flavor. The breading stuck well. I like that it was easy and delicious.

    - Marina C on June 29, 2017 Reply
  • 5 stars

    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.

    - Ashley G. on June 27, 2017 Reply
  • 5 stars

    Simple and easy recipe that Came out great! My husband loved it 🙂

    - Tamar on June 12, 2017 Reply
  • 5 stars

    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!

    - Sharee on June 4, 2017 Reply
  • 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!

    - Tina on June 2, 2017 Reply
    • 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.

      - Jenn on June 2, 2017 Reply
  • 5 stars

    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.

    - Celeste on May 30, 2017 Reply
  • 5 stars

    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!

    - Rylee on May 21, 2017 Reply
  • 5 stars

    I made these for the kids at a family dinner party and all the adults were eating them! They were so delicious!

    - Erica on May 13, 2017 Reply
  • 5 stars

    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!

    - Lu on May 11, 2017 Reply
  • 5 stars

    That is by far the best chicken recipe I found. So tasty and easy. Everybody loves it!!!! ?

    - Kathrin hollmann on May 11, 2017 Reply
  • 5 stars

    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 !

    - Pam on April 30, 2017 Reply
  • 5 stars

    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!

    - Kai J. on April 27, 2017 Reply
  • 5 stars

    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!!!

    - Judy on April 22, 2017 Reply
    • Oil should be 375° for ideal fried chicken parts. Don’t crowd the skillet. Enjoy!

      - Michael Gwynne on July 12, 2017 Reply
  • 5 stars

    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!

    - Kayla on April 20, 2017 Reply
    • 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.

      - Jenn on April 21, 2017 Reply
  • 5 stars

    Great recipe…what are your thoughts on adding fresh garlic in the marinade?

    - Gregor Macdonald on April 16, 2017 Reply
    • Hi Gregor, I don’t think it’s necessary, but it couldn’t hurt!

      - Jenn on April 16, 2017 Reply
  • 5 stars

    These were awesome!! The breading was super crunchy and tasty.

    - Kristina on March 29, 2017 Reply
  • 5 stars

    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!

    - Sarah B. on March 29, 2017 Reply
  • 5 stars

    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?

    - Randy Giroux on March 26, 2017 Reply
  • 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?

    - Sylvia on March 26, 2017 Reply
    • Hi Sylvia, sorry for any confusion– the chicken gets dipped/coated with the flour and spice mixture only once. Hope you enjoy!

      - Jenn on March 26, 2017 Reply
  • 5 stars

    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!

    - Judy Eagle on March 18, 2017 Reply
  • 5 stars

    How many calories are in each individual tender?

    - Ana on March 12, 2017 Reply
    • 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.

      - Jenn on March 13, 2017 Reply
  • 5 stars

    I’ve made this twice and it was great both times. Also really good cold for lunch the next day.

    - Deborah on March 7, 2017 Reply
  • 5 stars

    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.

    - PDXdjn on March 6, 2017 Reply
  • 5 stars

    Just made these (x4) for a dozen fellow firefighters to accompany some Belgian waffles…not a single strip leftover!! Great recipe!

    - Roman Cortez III on March 5, 2017 Reply
  • 5 stars

    Loved this recipe!
    I made one batch without cayenne for my son and he asks for it every Saturday!

    - Vindra seegobin on March 4, 2017 Reply
  • 5 stars

    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!!!

    - Lindsay on March 2, 2017 Reply
  • 5 stars

    Best chicken tenders ever. my go to recipe.

    - Marie on March 2, 2017 Reply
  • 5 stars

    This was amazing! So easy. It was easy to add/subtract seasonings as you go.

    - Tammy Woodfield on March 2, 2017 Reply
  • 5 stars

    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!

    - Lisa on February 28, 2017 Reply
    • 5 stars

      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

      - Lisa on February 28, 2017 Reply
  • 5 stars

    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 on February 20, 2017 Reply
  • 5 stars

    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 on February 18, 2017 Reply
  • 5 stars

    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.

    - L Bird on February 16, 2017 Reply
  • 5 stars

    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 on February 15, 2017 Reply
  • 5 stars

    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!

    - Bernadette on February 13, 2017 Reply
  • 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! 🙂

    - Jan on February 13, 2017 Reply
    • 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!

      - Jenn on February 13, 2017 Reply
  • 5 stars

    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!

    - Maryann on February 10, 2017 Reply
  • What would the measurements be for a larger portion. About 60 plus wings.

    - John on February 4, 2017 Reply
    • Hi John, I wouldn’t recommend this recipe for wings– sorry!

      - Jenn on February 6, 2017 Reply
  • 5 stars

    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!

    - Luanne on February 4, 2017 Reply
  • Can it be cooked in the oven? thank you

    - Suzanne Gauthier on February 3, 2017 Reply
  • Do they have to cook over night?

    - scott on February 2, 2017 Reply
    • Nope!

      - Jenn on February 2, 2017 Reply
  • Jenn, do these have to be deep fried, or do you think a shallow fry will work?

    - Bernadette on February 2, 2017 Reply
    • 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!

      - Jenn on February 2, 2017 Reply
  • Can I substitute baking powder with baking soda?

    - nicki marchetta on January 29, 2017 Reply
    • Hi Nicki, I would stick with baking powder here– sorry!

      - Jenn on January 30, 2017 Reply
  • 5 stars

    Can you bake this in the oven?

    - Uzma on January 28, 2017 Reply
    • Hi Uzma, These are really best when fried, but if you’d like a chicken tender recipe you can bake, try these Pecan Crusted Chicken Tenders.

      - Jenn on January 28, 2017 Reply
  • 5 stars

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

    - Michelle on January 9, 2017 Reply
    • Hi Michelle, These are really best when fried, but if you’d like a chicken tender recipe you can bake, try these Pecan Crusted Chicken Tenders.

      - Jenn on January 9, 2017 Reply
  • 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?

    - Sue on January 8, 2017 Reply
    • 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.)

      - Jenn on January 9, 2017 Reply
      • 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

        - Sheirry on February 27, 2017 Reply
        • Hi Sheirry, I’d fully cook them before freezing; they freeze nicely. (Happy early birthday to your daughter!)

          - Jenn on February 27, 2017 Reply
  • 5 stars

    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!

    - Samantha on January 3, 2017 Reply
  • 5 stars

    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!!!!

    - Russell on January 2, 2017 Reply
    • 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 :).

      - Jenn on January 3, 2017 Reply
  • 5 stars

    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!!

    - Jennifer on December 15, 2016 Reply
  • 5 stars

    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.

    - Nicole on December 1, 2016 Reply
  • 5 stars

    Best chicken tender Recipe EVER!

    - Giscell on November 30, 2016 Reply
  • 5 stars

    So good, buttermilk bath really makes them tender. Love the spice mix. Another family favorite for my book.

    - Liliana on November 21, 2016 Reply
  • 5 stars

    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!!

    - KC on November 20, 2016 Reply
  • 5 stars

    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.

    - Ron on November 19, 2016 Reply
  • 5 stars

    Taste so great

    - g0ddesss on November 12, 2016 Reply
  • 5 stars

    My chicken tenders came out great….thank you. ..

    - Nichola Amanda Carty-Tomlinson on November 2, 2016 Reply
  • 5 stars

    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:)

    - Jerrika on October 26, 2016 Reply
  • 5 stars

    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.

    - Catherine on October 24, 2016 Reply
  • 5 stars

    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.

    - Sandi on October 21, 2016 Reply
  • 5 stars

    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 on October 20, 2016 Reply
  • Has anyone tried this gluten-free?

    - Sharon on October 20, 2016 Reply
  • 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.

    - Kim on October 17, 2016 Reply
    • Happy anniversary– hope you both like the chicken!

      - Jenn on October 17, 2016 Reply
  • 5 stars

    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!

    - Joey S. on October 16, 2016 Reply
  • 5 stars

    Never made fried chicken before. Thank you for the help. They looked just like you said and were yummy!

    - Mary on October 11, 2016 Reply
  • 5 stars

    Made this chicken for my grandchildren and they have declared me the best cook in the world. No further comments needed.

    - Jill on October 6, 2016 Reply
  • 5 stars

    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!!

    - Jena J. on October 6, 2016 Reply
  • 5 stars

    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++++!

    - Jill on October 2, 2016 Reply
  • 5 stars

    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.

    - Michaela on September 20, 2016 Reply
  • 5 stars

    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.

    - Michele on September 18, 2016 Reply
  • 5 stars

    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 .

    - Sally on September 5, 2016 Reply
  • 5 stars

    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.

    - Linda on August 26, 2016 Reply
  • 5 stars

    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.

    - Emily on August 25, 2016 Reply
  • 5 stars

    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!

    - Nikki on August 23, 2016 Reply
  • 5 stars

    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.

    - Frank on July 30, 2016 Reply
  • 5 stars

    These turned out beautifully, they are delicious. Thank you so incredibly much!

    - Jennifer S. on July 15, 2016 Reply
  • 5 stars

    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

    - Kenny on July 4, 2016 Reply
    • 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!

      - Jenn on July 4, 2016 Reply
      • 5 stars

        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 😀

        - Kenny on July 4, 2016 Reply
        • 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!

          - Jenn on July 5, 2016 Reply
  • 5 stars

    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.

    - Katrina on June 30, 2016 Reply
  • 5 stars

    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.

    - Tracey on June 27, 2016 Reply
  • 5 stars

    Easy to make and so good. Husband really liked it too.

    - Maria on June 25, 2016 Reply
  • 5 stars

    So delicious and easy to make!!

    I marinated these overnight and they were so tender and juicy. Will make again!

    - Mary on June 24, 2016 Reply
  • 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!

    - Niki on June 18, 2016 Reply
  • 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 on June 15, 2016 Reply
    • Yes Frances, that will work here. Enjoy!

      - Jenn on June 15, 2016 Reply
    • 5 stars

      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.

      - Samantha on January 3, 2017 Reply
  • 5 stars

    Can you oven bake them instead of frying them…if so how would you suggest to do it?

    - Jeannine on June 13, 2016 Reply
    • Hi Jeannine, These are really best fried, but if you’d like a chicken tender recipe you can bake, try these Pecan Crusted Chicken Tenders.

      - Jenn on June 14, 2016 Reply
  • 5 stars

    This is the best buttermilk chicken tenders recipe I’ve found thus far! So yummy! Thank you!

    - halal0593 on June 12, 2016 Reply
  • 5 stars

    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 🙂

    - Ed on June 12, 2016 Reply
  • 5 stars

    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!

    - Alex on June 5, 2016 Reply
  • Could theses be made ahead, refrigerated, and served at room temperature?

    - SunnyDay on June 4, 2016 Reply
    • 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!

      - Jenn on June 4, 2016 Reply
  • 5 stars

    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!

    - Yesenia on June 2, 2016 Reply
  • 5 stars

    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!

    - Cara on May 28, 2016 Reply
  • 5 stars

    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.

    - Natalie on May 18, 2016 Reply
  • 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.

    - D. Petty on May 14, 2016 Reply
    • 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!

      - Jenn on May 15, 2016 Reply
    • 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 on May 15, 2016 Reply
  • 5 stars

    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 on May 9, 2016 Reply
  • 5 stars

    These chicken tenders are delicious! They’ve become my kids’ favorite meal. Thank you for the recipe!

    - Katherine on April 27, 2016 Reply
  • Try it with crackers it’s yummy according to my son!

    - Willems Mommy on April 26, 2016 Reply
  • 1 stars

    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.

    - Randy Lahey on April 21, 2016 Reply
  • 5 stars

    We love these tenders! Awesome recipe. Do you have the nutritional information for this recipe?

    - Barbara on April 12, 2016 Reply
    • Hi Barbara, I’ve just added them. You’ll see that they are a bit of an indulgence :).

      - Jenn on April 13, 2016 Reply
  • 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.

    - Ashley on April 11, 2016 Reply
    • Hi Ashley, the chicken tenders really aren’t spicy, but if you’re concerned, you can either omit it, or just reduce the amount.

      - Jenn on April 11, 2016 Reply
  • 5 stars

    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 W on April 5, 2016 Reply
    • Holly, Unfortunately, I don’t think they’ll remain crispy that way– sorry!

      - Jenn on April 5, 2016 Reply
  • 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!

    - Julie on March 29, 2016 Reply
    • I think that should work fine, Julie.

      - Jenn on March 30, 2016 Reply
  • 5 stars

    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.

    - ETB on March 28, 2016 Reply
  • 5 stars

    The chicken tenders were fabulous! I served it to all ages and everyone loved them! Perfect!,,

    - Connie Finn on March 27, 2016 Reply
  • 5 stars

    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.

    - bbqwalt on March 27, 2016 Reply
  • 5 stars

    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!

    - Angela on March 25, 2016 Reply
    • Glad you liked them Angela! The honey-mustard should keep well for about a week.

      - Jenn on March 25, 2016 Reply
  • 5 stars

    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 on March 17, 2016 Reply
    • 5 stars

      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.

      - bbqwalt on March 27, 2016 Reply
  • 5 stars

    Easy to make & chicken was awesome!!!!

    - lannette on March 8, 2016 Reply
  • haha forgot to add ***** 5 star rating

    - senoritabonita on February 22, 2016 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 on February 22, 2016 Reply
  • 5 stars

    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!

    - LaWanna on February 19, 2016 Reply
    • Jenn, never mind. I read through the comments and I see where others have substituted with shrimp.

      Thank you so much!

      - LaWanna on February 19, 2016 Reply
  • Omg! Tried this recipe and they came out really good. Actually made this more than once. I’d recommend others to try this.

    - Stephanie on February 16, 2016 Reply
  • 5 stars

    Made this for my family tonight. SOOO good! Thank you!

    - Beth on February 15, 2016 Reply
  • 5 stars

    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!

    - Eve on February 15, 2016 Reply
  • 5 stars

    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 🙂

    - Oregon Mama on January 31, 2016 Reply
  • I don’t have buttermilk. I’ve heard you can add lemon to milk- will that work?

    - Joy on January 23, 2016 Reply
    • 5 stars

      Yes, add a couple tablespoons and let it set for about 15 minutes. It will give you that sour, thick milk consistency

      - Chrissy I. on February 22, 2016 Reply
  • 5 stars

    I made these for my family while we were snowed in and they are fantastic!! I will definitely make them again.

    - Meg on January 23, 2016 Reply
  • 5 stars

    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!!!!!!

    - Gayann ONeal on January 21, 2016 Reply
  • 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 on January 11, 2016 Reply
    • Melissa, while it’s great if they can soak up the marinade for longer, they should still be tasty!

      - Jenn on January 12, 2016 Reply
  • 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

    - Sam on January 2, 2016 Reply
    • Hi Sam, The oil may not have been hot enough if you had problems with the breading sticking– sorry!

      - Jenn on January 2, 2016 Reply
      • 5 stars

        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. 🙂

        - Guillaume on January 28, 2016 Reply
  • 5 stars

    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!

    - Lindsay on January 2, 2016 Reply
  • 5 stars

    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!

    - Dan on December 28, 2015 Reply
  • 5 stars

    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!

    - aurore on December 22, 2015 Reply
  • 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!

    - David Pelland on December 19, 2015 Reply
  • 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 on December 15, 2015 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!

      - Jenn on December 16, 2015 Reply
  • 5 stars

    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.

    - GeeMissus on December 13, 2015 Reply
  • Made it last night with legs and thighs turned out amazing. Kids loved it

    - Sasha p on December 9, 2015 Reply
  • 5 stars

    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

    - Chris on December 1, 2015 Reply
  • 5 stars

    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!

    - Ashley on November 23, 2015 Reply
  • 3 stars

    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.

    - Goom128 on November 19, 2015 Reply
    • 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.

      - Jenn on November 25, 2015 Reply
  • My son has requested my homemade fried chicken tenders for his rehearsal dinner for approximately 50 people! Any suggestions? I have friends willing to help. I would appreciate any make ahead tips, or keeping warm tips. We are renting a place that has lg kitchen (not proffesional) so I will not be transporting food just cooking/ serving. I would like to be a part of the festivities though! Thanks for any helpful advice you can give.

    - Tracee Potter on November 18, 2015 Reply
    • 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 🙂

      - Jenn on November 19, 2015 Reply
  • 5 stars

    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!

    - Libby on November 14, 2015 Reply
  • 5 stars

    These are moist on the inside and crispy on the outside with incredible flavor!!! Best chicken tender recipe I’ve had–a must try!

    - Nurse12 on November 5, 2015 Reply
  • 5 stars

    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!

    - Becky on October 29, 2015 Reply
  • 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!

    - Misty on October 27, 2015 Reply
    • 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 🙂

      - Jenn on October 27, 2015 Reply
  • 5 stars

    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!

    - Misbah on October 22, 2015 Reply
  • 5 stars

    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!

    - Ann Bazan on October 10, 2015 Reply
  • how much of each ingrediants do you use?

    - Breanna on October 6, 2015 Reply
    • Hi Breanna, Scroll down below the photos or click on the recipe tab and you’ll find the exact recipe. Enjoy 🙂

      - Jenn on October 9, 2015 Reply
  • 5 stars

    Made shrimp po boys with this recipe tonight. I am from New Orleans and these were amazing! Flavor and crunch were perfect.

    - Sabrina on September 27, 2015 Reply
  • Hi, can you follow these same steps to do fried shrimp? We’ve done it with chicken before and it was amazing!

    - Sabrina on September 27, 2015 Reply
    • Hi Sabrina, Yes, that should work well.

      - Jenn on September 28, 2015 Reply
  • 5 stars

    I made these tonight using strips of chicken breast, and it was an absolutely delicious meal.

    - Analyst on September 22, 2015 Reply
  • Doesn’t double dipping the chicken. Buttermilk..flour. Then buttermilk.. Flour, make the chicken crust “doughy” ?

    - Kelly on September 5, 2015 Reply
    • Nope, it makes it adhere and get nice and crunchy 🙂

      - Jenn on September 8, 2015 Reply
  • 5 stars

    These were GREAT !!! Didn’t change a thing .. easy..everyone loves them!!!

    - Carol W on August 27, 2015 Reply
  • 5 stars

    Our go to recipe for Chicken Fingers!
    The kid loves it and that’s all that matters …

    - Fran Henry on August 27, 2015 Reply
  • 5 stars

    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!!

    - Cherie Tuck on August 27, 2015 Reply
  • 5 stars

    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!

    - Loretta on August 17, 2015 Reply
  • 5 stars

    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.

    - Kiasa on August 14, 2015 Reply
  • 5 stars

    Made these for dinner tonight. My family absolutely LOVED these! I’ll definitely save this recipe and use from now on!

    - Ashley on August 13, 2015 Reply
    • That’s great!

      - Anne on February 22, 2016 Reply
  • Can the breaded chicken tenders be frozen before cooking?

    - Izzy on August 12, 2015 Reply
    • Hi Izzy, I’m afraid that won’t work with this recipe, but the cooked tenders may be frozen.

      - Jenn on August 15, 2015 Reply
  • 5 stars

    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.

    - Rick on July 28, 2015 Reply
  • 5 stars

    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!

    - Jasmine on July 23, 2015 Reply
  • 4 stars

    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.

    - Yas on June 29, 2015 Reply
    • Hi Yas, Your oil probably wasn’t hot enough. Try heating it a bit longer next time 🙂

      - Jenn on June 30, 2015 Reply
      • 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?

        - Yas on July 1, 2015 Reply
        • 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.

          - Jenn on July 1, 2015 Reply
  • Can you fry in a flyer?

    - Rita Willis on June 16, 2015 Reply
    • Sure, that will work even better.

      - Jenn on June 16, 2015 Reply
  • 5 stars

    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!

    - Sabrina on June 13, 2015 Reply
  • 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!

    - Helen on May 20, 2015 Reply
  • 5 stars

    Love this recipe. Will give to my friends and family. Made this for the food pantry where I volunteer at.

    - Anna Bernatowicz on May 14, 2015 Reply
  • 5 stars

    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!

    - Jonathan on May 10, 2015 Reply
  • 5 stars

    These chicken tenders were amazing! Better than any restaurant kind I have had! My new go-to recipe:)

    - Zarah on May 5, 2015 Reply
  • Major fail!! breading turned too dark within minutes of frying; most of it fell off…. 🙁

    - beth on April 29, 2015 Reply
    • 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!

      - Laura LuBahn on May 2, 2015 Reply
    • 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 on May 2, 2015 Reply
  • Can you bake the chicken tenders instead of firing them?

    - sharon on April 27, 2015 Reply
    • Hi Sharon, Sorry, it won’t work with this recipe but check out my pecan crusted chicken tenders; you can bake those.

      - Jenn on April 28, 2015 Reply
  • 5 stars

    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/).

    - Tracy on April 21, 2015 Reply
  • 5 stars

    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 on April 1, 2015 Reply
  • can you bread and freeze these to cook later?

    - Cdonohue on March 24, 2015 Reply
    • Hi there, I’d probably cook them and then freeze, as cooked chicken tenders freeze and reheat well.

      - Jenn on March 26, 2015 Reply
  • 5 stars

    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!

    - Jami on March 23, 2015 Reply
  • 5 stars

    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!!

    - Debbie on March 22, 2015 Reply
  • 5 stars

    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!!

    - Tiarra on March 21, 2015 Reply
  • 5 stars

    Had these tonight. Marinated them the night prior. Was very good ! It makes me want to try chicken wings in this.

    - Tori on March 20, 2015 Reply
  • 5 stars

    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!

    - Laura on March 20, 2015 Reply
  • 5 stars

    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 🙂

    - Jackie on March 12, 2015 Reply
  • I want to use this with split cornish hens. Do you think this would work out okay?

    - cyn on March 6, 2015 Reply
  • 5 stars

    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!

    - LauraLu on March 5, 2015 Reply
  • 5 stars

    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!

    - Charity on March 4, 2015 Reply
  • 5 stars

    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.

    - MaineK2 on March 3, 2015 Reply
  • 5 stars


    - MrsH on March 1, 2015 Reply
  • 5 stars

    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.

    - keisha on February 27, 2015 Reply
    • 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.

      - LauraLu on March 5, 2015 Reply
      • Thanks, LauraLu!

        - keisha on March 6, 2015 Reply
  • These look amazing! Does the cayenne make it spicy or just more flavorful? Because my kiddo doesn’t like pepper heat.

    - keisha on February 27, 2015 Reply
    • Hi Keisha, They are not spicy 🙂

      - Jenn on February 27, 2015 Reply
      • Thanks! Based on another review, I went ahead and took a chance before I saw your reply. I was not disappointed! 🙂

        - keisha on March 6, 2015 Reply
  • 5 stars

    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!

    - Jenny on February 17, 2015 Reply
  • 5 stars

    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!

    - Farrah on February 9, 2015 Reply
  • 5 stars

    Absolutely fantastic! As the mother of an extremely picky teenage boy, who declared these “better than restaurants”, I thank you!

    - Cathy on January 26, 2015 Reply
  • 5 stars

    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!

    - Christie on January 23, 2015 Reply
    • 5 stars

      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…… ?


      - Forrest on January 25, 2015 Reply
  • 5 stars

    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!

    - amy maxwell on January 16, 2015 Reply
  • 5 stars

    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!!

    - Yuki on January 15, 2015 Reply
  • 5 stars

    Good recipe….. We just ate it up

    - Karlyn on January 14, 2015 Reply
  • 5 stars

    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!

    - Laura LuBahn on January 10, 2015 Reply
  • 5 stars

    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!

    - Lana on January 9, 2015 Reply
  • 5 stars

    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!!!

    - Vince O on December 28, 2014 Reply
  • 5 stars

    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.

    - CubeArcher on December 17, 2014 Reply
  • This has been the BEST chicken tender recipe I have come across. My tow year old son loves them, too.

    - Lucienne on December 13, 2014 Reply
  • 5 stars

    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 on December 3, 2014 Reply
  • 5 stars

    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.

    - Charlie on November 26, 2014 Reply
  • 5 stars

    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 🙂

    - Ireisha K on November 15, 2014 Reply
    • So glad your family is enjoying the recipes, Ireisha!

      - Jenn on November 16, 2014 Reply
      • Is it possible to replace buttermilk with heavy cream with a similar result?

        - Angie on February 21, 2015 Reply
        • Hi Angie, It should work fine. Enjoy!

          - Jenn on February 23, 2015 Reply
  • Can this be made with chicken cutlets? I just pounded some out, but then i saw this great recipe.

    - Susan Luongo on November 14, 2014 Reply
    • Hi Susan, Yes, but you’d have to cut them into strips, otherwise they won’t cook properly. Hope it turns out!

      - Jenn on November 14, 2014 Reply
  • i want to make these but not fry the I would like to bake them but have the frying texture

    - Peter on November 14, 2014 Reply
    • Hi Peter, Unfortunately, baking won’t work with this recipe. Sorry!

      - Jenn on November 14, 2014 Reply
  • 5 stars

    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.

    - Roxie on October 21, 2014 Reply
  • 4 stars

    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 © on October 7, 2014 Reply
  • 5 stars

    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 on September 15, 2014 Reply
  • 5 stars

    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!

    - zelda on September 4, 2014 Reply
  • 5 stars

    These are the best homemade chicken tenders iv’e ever had. They are like restaurant one’s!

    - andrea on September 2, 2014 Reply
  • 5 stars

    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?

    - Ms. Donley on August 27, 2014 Reply
    • Yes, shrimp would be delicious as well!

      - Jenn on August 31, 2014 Reply
  • Can you substitute buttermilk for regular milk?

    - krista on July 21, 2014 Reply
    • 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.

      - Jenn on July 22, 2014 Reply
  • 5 stars

    Just excellent. Very tender. Better than the commercial ones.

    - Suzan on July 19, 2014 Reply
  • 5 stars

    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!

    - Azyana on July 10, 2014 Reply
  • Are you supposed to remove the tendon in the chicken before marinating it? These look delicious. Definitely will be making them!

    - Ornit Golan on April 27, 2014 Reply
    • Ornit, It’s optional; I don’t bother unless the tendon is large.

      - Jenn on April 27, 2014 Reply
    • 5 stars

      I like marinating the tendons and drying these like jerky They make great dog treats!

      - Rosie daddy on June 8, 2014 Reply
  • 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.

    - Landra on April 14, 2014 Reply
  • 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?

    - Brittney on April 7, 2014 Reply
    • Hi Brittney, I would set it at 350. Hope you enjoy and please let me know how they come out!

      - Jenn on April 7, 2014 Reply
  • Why does my breaking completely fall off the chicken after it is cool????? Pls. Answer.

    - Patty feldstein on April 5, 2014 Reply
    • Hi Patty, I’m not sure why that would happen. Did you make any substitutions?

      - Jenn on April 6, 2014 Reply
    • That would be caused by inconstant temps. Try to keep the oil temp at 350

      - brad on June 12, 2014 Reply
  • 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 on March 29, 2014 Reply
  • Delicious – kids love them. I used gluten free flour and grapesees oil for frying so a bit healthier and not greasy at all.

    - Leah on March 19, 2014 Reply
  • Baked these on a greased cookie sheet and used panko crumbs instead of flour. Very moist and tasty!

    - Amanda G on February 6, 2014 Reply
  • Made these tonight for dinner while watchin football. Was a hit!!

    - Christine on January 19, 2014 Reply
  • 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?

    - Ponyo on December 9, 2013 Reply
    • Hi Ponyo, Excellent question. All chicken tenderloins have it. I only bother removong it if it is really thick.

      - Jenn on December 9, 2013 Reply
  • We absolutely love these chicken tenders. They are wonderfully crispy and flavorful. Jenn, thank you for foolproof recipes with reliably great results.

    - Valerie on December 6, 2013 Reply
    • You’re welcome, Valerie. So glad you enjoyed them!

      - Jenn on December 6, 2013 Reply
  • 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!

    - M on October 22, 2013 Reply
  • 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?

    - Paula @ Paula's Plate on October 19, 2013 Reply
    • 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 🙂

      - Jenn on October 19, 2013 Reply
  • 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. 🙂

    - wedding catering on October 18, 2013 Reply
  • 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?

    - Heather on October 9, 2013 Reply
    • 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.

      - Jenn on October 9, 2013 Reply
  • 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 on October 8, 2013 Reply
  • By far a family favorite!!! These are delicious!!!

    - Mary P on September 25, 2013 Reply
  • 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!

    - Allison on June 26, 2013 Reply
  • OMG! These are so flipping good, my whole family loved them. Thanks for a great recipe!

    - Lucille on June 26, 2013 Reply
  • 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.

    - Karen on June 21, 2013 Reply
  • 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!

    - GeRita on June 20, 2013 Reply
  • 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.

    - Karen on March 24, 2013 Reply
  • 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!

    - Kate on March 21, 2013 Reply
  • 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?

    - Rachel on March 20, 2013 Reply
    • Hi Rachel, It makes the crust extra crispy. Hope you enjoyed them!

      - Jenn on March 21, 2013 Reply
  • 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!

    - Marcia on March 9, 2013 Reply
  • 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.

    - Judy on March 9, 2013 Reply
  • Made these for 14 children at our new years party. A BIG hit! (the adults loved them, too!)

    - Shani on January 1, 2013 Reply
  • Hi. Want to try these, your directions call for baking soda, buit ingredient list says baking powder…
    Is it supposed to be powder???

    - jennifer on December 29, 2012 Reply
    • Hi Jennifer, Thanks so much for catching that! I corrected the typo…definitely use baking powder. Hope you enjoy!

      - Jenn on December 29, 2012 Reply
  • 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

    - Mackenzie on December 28, 2012 Reply
  • 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!

    - Becca J on December 7, 2012 Reply
    • 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 🙂

      - Jenn on December 11, 2012 Reply
  • 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!

    - Amy on December 5, 2012 Reply
  • 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!

    - Joy on November 24, 2012 Reply
  • These are excellent! I’m making them for the second time this week because hubby was so impressed and loved them!! 🙂

    - Jheri on November 11, 2012 Reply
  • I am so excited to try this!

    - Melissa Upton on October 26, 2012 Reply
  • These are the best chicken fingers I have made. My family loves them and my father inlaw, which is a hard one to please ;).

    - Kelly W. on October 22, 2012 Reply
  • One of our families favorites. The kids love it! Great to pack for a picnic too!

    - Teresa Cochran on October 2, 2012 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.

    - Mandy Burkhart on October 2, 2012 Reply
  • Really enjoyed this recipe! Thanks for sharing! Great tip to use a higher sided pan when frying!

    - Laura on August 20, 2012 Reply
  • 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!

    - Tammy on July 3, 2012 Reply
    • Hi Tammy, They aren’t spicy at all but if you’re worried, it’s certainly fine to leave it out or reduce it.

      - Jenn on July 3, 2012 Reply
  • The chicken tenders look so good, I will be making them this weekend!!!

    - Karen on June 22, 2012 Reply
  • 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 on June 20, 2012 Reply
  • what can i substitute for butter milk to make this dairy free?

    - Eliana G on June 20, 2012 Reply
    • Hi Eliana, You could try beer or water.

      - Jenn on June 20, 2012 Reply
  • 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!

    - Renee H on June 20, 2012 Reply
  • 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.

    - Vicki Reyes on June 20, 2012 Reply
  • 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 🙂

    - Kelly S on June 20, 2012 Reply
  • Hi! This sounds amazing! I don’t have a fryer, could this work pan frying them?

    - Shannon on June 5, 2012 Reply
    • Hi Shannon, I don’t use a deep fryer for this recipe…just a regular fry pan, so whatever you have should work fine.

      - Jenn on June 6, 2012 Reply
  • Everyone loved these and wanted the recipe!

    - Valerie on May 17, 2012 Reply
  • 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.

    - Jill on May 15, 2012 Reply
  • Absolutely loved the dish. Very easy to make and boy did the family have a blast. Thanks a bunch.

    - Sarabjit Cheema on May 15, 2012 Reply
  • This was very good, thank you for sharing the recipe!

    - Sara on March 27, 2012 Reply
  • 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!

    - Becca L on March 8, 2012 Reply
  • 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 on March 8, 2012 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!

    - Tracy on March 7, 2012 Reply
  • 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.

    - Andee on March 6, 2012 Reply
  • These look so good and easy. A great dinner after work.

    - Sue Goodin on March 5, 2012 Reply
  • 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.

    - susan Seaberg on March 5, 2012 Reply
  • 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!

    - Chrissy on March 4, 2012 Reply
  • 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.

    - carmen on March 4, 2012 Reply
  • I made a double batch for dinner tonight. These were very good and easy to make.

    - Angela on March 4, 2012 Reply
  • Quick easy and delicious for adults too!

    - Cindy Nelson on March 1, 2012 Reply
  • I made these for Super Bowl party. Didn’t change a thing w/ the recipe. Super tender and very tasty. Great crunchy outside.

    - Sue on March 1, 2012 Reply
  • Looks delectible. I’m going to try my hand at it…not sure how we’ll it will work out with gluten-free flour.

    - Krista on March 1, 2012 Reply
  • 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.

    - Linda on March 1, 2012 Reply
  • 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.

    - Linda on March 1, 2012 Reply
  • 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.

    - Erin on March 1, 2012 Reply
  • Would be great with some freshly grated parmesean cheese added to the flour mixture too!

    - Janda on March 1, 2012 Reply
  • 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!

    - Amy Bridgford on March 1, 2012 Reply
  • I am looking forward to trying this. My husband is on a fried chicken kick and this recipe looks great.

    - Joanne on March 1, 2012 Reply
  • 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

    - Rosalinda on March 1, 2012 Reply
  • This is going on my list of kid-friendly recipes to try. Thanks!

    - GJ on March 1, 2012 Reply
  • 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.

    - Andrew on March 1, 2012 Reply
  • Soooo good. Made them and they were so tender and delicious. Thanks for a good recipe.

    - Yasmin on February 22, 2012 Reply
  • Oh my goodness my husband died over these!! They turned out perfect and until last night had never actually fried anything before. He now wants every Friday to be Chicken Finger Friday! Thanks again. I look forward to trying more of your recipes.


    - Katie on February 14, 2012 Reply
  • 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!

    - Katie on February 13, 2012 Reply
  • Hi Jenn, is there a particular type of vegetable oil that is best to use for this?

    - Jennifer on February 8, 2012 Reply
    • Hi Jenn, I don’t think it matters much, but I use Wesson 100% all natural vegetable oil.

      - Jenn on February 8, 2012 Reply
  • Are these good if cooked ahead of time and served cold?

    - Holly on February 4, 2012 Reply
    • 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!

      - Jenn on February 4, 2012 Reply
      • Thanks, looking forward to making them!

        - Holly on February 4, 2012 Reply
  • Just made for dinner. Yummy! My hubby prefers this to fried chicken on the bone. Thanks for sharing.

    - Leah on February 1, 2012 Reply
  • 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.

    - Robyn on January 29, 2012 Reply
  • Everybody in my family loved it! I love the buttermilk flavor.

    - Sherri on January 28, 2012 Reply
  • 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!!!

    - Lanikazi on January 27, 2012 Reply
  • I always feel better about “fast” food when I make it myself!! This is a wonderful recipe…can’t wait to try it!!

    - Linda on January 26, 2012 Reply
  • 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 on January 26, 2012 Reply
    • Cynthia, Definitely would work with traditional fried chicken as well. Hope you like it!

      - Jenn on January 26, 2012 Reply
  • I had buttermilk that I wasn’t sure what to do with – this is a great idea! 🙂

    - Ashley @ Wishes & Dishes on January 26, 2012 Reply
  • 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.

    - Donna on January 26, 2012 Reply
  • Is there alternative to the frying? Can it be cooked in the oven, with no frying?

    - Meg on January 26, 2012 Reply
    • 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!

      - Jenn on January 26, 2012 Reply
  • I love that there are no eggs in this recipe! We have an egg allergy in our house. Thanks for sharing

    - Christine M on January 26, 2012 Reply
  • 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!

    - Teri McGann on January 26, 2012 Reply
    • 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.

      - Jenn on January 26, 2012 Reply
    • 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.

      - Judi Kirk on January 29, 2012 Reply
      • 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.

        - Jenn on January 29, 2012 Reply
  • Ohhhh yes, the great buttermilk bath! That is the key to good Fried Chicken! I make mine like this too!!!

    - leslie on January 26, 2012 Reply
    • 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.

      - Melissa C on March 1, 2012 Reply
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