Buttermilk Fried Chicken Tenders
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Crispy on the outside, juicy on the inside, and seasoned just right—these homemade chicken tenders are a total crowd-pleaser.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
Like most kids, my daughter prefers “kid food” to “grown-up food” any day of the week. Occasionally, it works to my advantage—a trip to McDonald’s makes excellent bribery—but most of the time I’m just dealing with a picky eater. Rather than desperately trying to coax her into eating dinner every night, sometimes I just make her favorites. These chicken tenders, marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection, are at the top of her list. They’re delicious plain, dipped in honey mustard sauce, BBQ sauce or ranch dressing, or perched on top of a salad.
If you love these, you’ll also enjoy my fried chicken sandwiches—they’re just as crowd-pleasing.
“This is the best chicken tenders recipe I have ever tried…So delicious and crispy and moist and flavorful! Mmm!rn”
What you’ll need To Make Buttermilk Fried Chicken Tenders
- Chicken tenderloins: Naturally tender and the perfect size for frying (and finger food), they stay juicy inside and crisp outside. If the white tendon peeks out of the end, just snip it off or trim it flush with the meat.
- Buttermilk: Tenderizes the chicken and adds a subtle tang that balances the crispy coating.
- Paprika, garlic powder, cayenne, salt, and pepper: Season both the marinade and the coating so the flavor runs all the way through.
- Flour and baking powder: Form a light, crisp crust that fries up golden and crunchy.
- Vegetable oil: For frying.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Marinate the chicken. Add the chicken tenders to a large zip-top bag with the buttermilk, paprika, garlic powder, cayenne, and salt. Seal it up and give everything a good massage so the chicken is evenly coated. Set the bag in a bowl (just in case it leaks) and refrigerate for at least 4 hours, or up to a day if you can plan ahead—the longer it sits, the more flavorful and tender the chicken will be.
Step 2: Prep the seasoned flour. In a large bowl, whisk together the flour, baking powder, salt, pepper, garlic powder, and paprika until everything’s evenly mixed.
Step 3: Create the craggy coating. Add the buttermilk and stir with a fork until the mixture is evenly clumpy—the little bits of damp flour are what make the coating extra crunchy when fried.
Step 4: Coat the chicken. Working a few pieces at a time, lift the chicken from the marinade and add it to the flour mixture. Toss to coat, pressing the chicken firmly into the breading so those clumps stick—it’s what gives you that great crispy texture. (It’s a messy job, so use one hand for the wet chicken and the other for the dry coating to keep things manageable.)
Step 5: Get ready to fry. Place the breaded tenders on a foil-lined baking sheet. Line another baking sheet with a few layers of paper towels and set it next to the stove for draining. Pour enough oil into a large, high-sided pot to reach about ¾ inch up the sides and heat over medium-high until it shimmers, about 350°F. (You’ll know it’s ready when a cube of bread sizzles right away.)
Step 6: Fry the chicken. Using tongs, carefully place a few chicken tenders in the hot oil, leaving space between them so they crisp instead of steam. Cook until golden brown on the bottom, a few minutes, then flip and fry the other side until it’s golden and cooked through, a few minutes more.
Step 7: Drain and serve. Transfer the cooked tenders to the paper towel–lined baking sheet to drain. Fry the remaining batches, adjusting the heat as needed—if they’re browning too quickly, turn it down a bit. Serve the chicken hot with honey mustard sauce (or your favorite dip) on the side.
Video Tutorial
More Crispy Chicken Recipes You May Like
Buttermilk Fried Chicken Tenders
Ingredients
For the Marinade
- 2 pounds chicken tenderloins
- 1 cup buttermilk
- 1½ teaspoons salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
For the Breading
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 heaping teaspoon salt
- ¾ teaspoon freshly ground black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika
- 3 tablespoons buttermilk
For Cooking
- 3 to 4 cups vegetable oil, for cooking
Instructions
- To marinate the chicken: In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
- To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
- Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
- To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch (2-cm). Heat over medium-high heat until oil is shimmering (about 350°/175°C). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
Notes
- 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.
- Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
- Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.
Pair with
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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These were delicious! I didn’t have buttermilk, so I cheated with whole milk and apple cider vinegar. They were a hit. I doubled (tripled?) the recipe and thought I would have much too many for a dinner party, but my guests ate every single tender. I always get nervous about food temperature, so I used a candy thermometer for the oil and checked the chicken temperature prior to serving. Three minutes per side was just about perfect for a measurement of >165F.
what about airfryer
Hi Gérald, I don’t have an air fryer and don’t know much about using one so it’s hard to say for sure – I’m sorry! You may find these tips helpful in converting traditional recipes to air fryer versions. Hope that helps at least a bit!
I don’t recommend doing them in an air fryer but if you wanna heat them up do 360 for like 8 minutes give or take. They reheat pretty quickly (:
I did these in an air fryer for my husband. They were passable but I recommend spraying them with oil before they are done to get a better color. I also air fried and then did a quick lil’ dip in the oil; that worked well although the point was to avoid the oil. I ended up eating all the fried ones bc I’m the chef and I called first dibs. My husband was fine with the baked ones but he did end up tasting the fried ones and agreed they were superior. Sadly they were all gone 😉
These were good. I had two large breasts, rounded them to make them somewhat the same size, and then cut them. My husband did comment that more cayenne could be used. I think we will add a little more cayenne and pepper next time around (we like spicy!) We’ll definitely be making these again!
Prepared this last night for dinner … AMAZING! I have not deep fried food in ages, only shallow pan fry/browning for chicken parmesan or chicken cordon bleu etc. I added onion powder to both the marinade & the dry batter and I used the buttermilk marinade for batter instead of plain buttermilk. Instead of chicken tenders, I sliced two large chicken breasts into strips crossways. Served with Honey-Dijon sauce and crispy roasted potatoes. Best part of the meal was when my 14 y.o. who worships at the alter of CFA says Mom these are AMAZING!!!
I have literally been looking for a recipe like this one for years — closest to that of Houston’s restaurant old chicken tenders. I never usually go to the trouble of frying things but this was well worth the effort! Made it exactly as written and it was tender and tasty. When family visits next, I plan to make up a couple batches ahead of time and bake them as suggested. I know it will be a hit with adults and kids alike. Honey mustard sauce was great as well. Thank you again!
I made these tonight, they were excellent! I rarely use buttermilk so bought some especially for this recipe. I also took chicken out of the freezer last night and put in fridge for today. After making marinade took chicken out of fridge and discovered I had boneless, skinless thighs. So…sliced them into strips and proceeded with instructions (which are always clear and helpful in your recipes). I do think they would have been even better with chicken tenders and will make sure I have breasts next time I make them, and there will be a next time. I do have a question. As I don’t use buttermilk much, I am wondering what to do with the cup or so that I have left. If you have any suggestions I would appreciate it. I love your site and know that whatever I choose from it, it will be successful and delicious! Thanks, Jenn!
Hi Cathy, so glad you enjoyed these and that they worked out well with chicken thighs! If you’d like to use up the remainder of your buttermilk, I have lots of recipes that call for it. Just type buttermilk into the search field of my blog and you’ll get lots of recipes that pop up. One simple one is buttermilk ranch dressing but there are tons of others (depending upon what you are in the mood for).
I’m not sure why my comment was never published…it has been several days now and I do not see it! Please tell me why you cannot use chicken wings in this recipe. You have indicated several times in the comments not to use chicken wings but have never indicated the reason why they cannot be used. Please respond to this question so I know whether to take a chance on using your recipe for chicken wings. There must be a reason but you have not explained it in the many inquiries about using chicken wings. I would appreciate a response.
Hi Dianna, I suspect that your first question didn’t come through for some reason as I never came across it – sorry! I think you can try this recipe with chicken wings but because it’s not intended for wings, I’m not sure how long they’ll take and if they’ll be cooked through properly. If you do try it, I’d love to hear how they turn out.
Hi, Jenn! These look delicious but I don’t like to fry food at home. Do you think these could be air fried? If so, what temperature and what length of time? Thank you! 😄
Hi Robin, I don’t have an air fryer and don’t know much about using one so it’s hard to say for sure – I’m sorry! You may find these tips helpful in converting traditional recipes to air fryer versions. Hope that helps at least a bit!
Hi Robin, I have not tried this specific recipe in our air fryer, but have made Nashville Hot Chicken (marinated in buttermilk and seasons and then dipped in flour) with chicken thighs in the air fryer. It was delicious and the chicken was crisp. I’m going to try this one and see. Good luck…
Hello,
Can I put the chicken in the marinade and freeze? I don’t want to cook today but thought it would enhance the flavor since they would thaw in the marinade, is that possible?
Thank you!
Sure, Tanya, that would be fine. Enjoy!
We have made this once and it was delicious. So good! Only things we did differently were: 1. used chicken breast fillets cut to into thirds and 2. didn’t add extra buttermilk to the seasoned flour. We used a thermometer to measure the oil temperature and a thermometer with a probe to check that the centre of the chicken was cooked.