Buttermilk Fried Chicken Tenders
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This fried chicken tenders recipe has everything you want: a crispy, craggy crust with juicy, tender chicken underneath.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
When my daughter was little, she was a champion picky eater, and unsurprisingly, chicken tenders were always at the top of her very short list of acceptable foods. Needless to say, I made them a lot! These fried chicken tenders became a family favorite, and while her list has most definitely expanded, she still loves them today. We all do.
The secret is in the coating: I mix a little buttermilk into the seasoned flour to create small clumps, which cling to the chicken and fry up into all those crunchy, craggy bits. The chicken gets a long soak in seasoned buttermilk first, so it stays tender and flavorful beneath that crisp crust.
Serve the tenders with honey mustard sauce, BBQ sauce or ranch dressing for dipping—or add them to a salad.
“This is THE BEST fried chicken tender recipe that you will find. It comes out perfectly every single time! And the honey mustard sauce is beyond yummy.”
What you’ll need To Make Buttermilk Fried Chicken Tenders
- Chicken tenderloins: Naturally tender and just the right size for frying. If the white tendon sticks out from the end, you can snip it off or trim it flush with the meat.
- Buttermilk: Tenderizes the chicken and adds a subtle tang. You’ll also use a little in the breading to create the craggy bits that get extra-crispy when fried.
- Paprika, garlic powder, cayenne, salt, and pepper: Season both the chicken and the breading so the tenders are flavorful throughout.
- Flour and baking powder: Form the crisp, golden coating. The baking powder helps give the crust a lighter, crunchier texture.
- Vegetable oil: A neutral oil that works well for frying at high heat.
- Jump to the printable recipe for precise measurements
How To Make Fried Chicken Tenders
Marinate the chicken: Combine the buttermilk with the seasonings, then add the chicken and toss to coat. Cover and refrigerate for at least 4 hours or up to a day—the longer it sits, the more flavorful the chicken will be.
Make the breading: Whisk together the flour, baking powder, and seasonings. Drizzle in a little buttermilk and stir with a fork until small clumps form throughout. These are what create all those crunchy, craggy bits when the chicken fries.
Coat the chicken: Working one piece at a time, lift the chicken from the marinade and press it firmly into the flour mixture so the coating really adheres. Using one hand for the wet chicken and the other for the flour helps keep things from getting too messy.
Fry the chicken: Heat the oil to 350°F. Fry the tenders in batches, without crowding the pan, until they’re crisp and golden brown and the chicken is cooked through. Keep an eye on the oil temperature as you go and adjust the heat as needed.
Drain and serve: Transfer the tenders to a paper towel-lined plate to drain. Keep in mind that fried chicken looks lighter while it’s submerged in the oil, so lift a piece out if you want to check its true color. Serve hot with your favorite dipping sauce.
Video Tutorial
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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 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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They were so tender and yummy. Thanks for sharing!
I’m making these today for a buffet tomorrow. They’ll be on a sterno rack for a few hours. I don’t want them to be mushy. Any tricks to keep them crispy?
Hi Maureen, if you can lay the tenders on a rack (like a cooling rack) that will allow the air to circulate and maintain at least some of their crispiness. Hope everyone enjoys!
I added a tad extra spice but it came out basically perfect. A+ from me.
So easy to make and so delicious. I’ve made this recipe probably 10+ times now. I make them to put into baos with cucumber, pickled carrot, pickled onion, coriander, kewpie mayo and sriracha. It goes together so well.
i wanna incorporate breadcrumbs into the recipe what’s the best way to do that?
For the most predictable results, I recommend sticking with all all-purpose flour. If you want to incorporate some breadcrumbs, I’d do half breadcrumbs and half flour. Please LMK how it turns out if you try it!
Are you supposed to add the buttermilk marinade that was used for the chicken to the coating mix or just plain buttermilk? And how much do you add?
Hi Chris, the buttermilk does not come from the marinade; the last ingredient for the breading is 3 tablespoons of buttermilk and that’s what you’ll use. Hope that clarifies and that you enjoy the chicken!
Delicious, I still used corn starch as well.
Tasty! I was pressed for time and marinated maybe an hour. No complaints!
I wanted to make a real fried chicken. I cut mine into tenders, but they were chicken breasts and they were fantastic!! Saving this recipe and I will make this again thank you so much.
Wow!! These turned out perfect!! So tender and full of flavor. Really easy to make. I used the leftovers for chicken and waffles the next day!! I followed the recipe to a T. You must try these
I am a prof chef and I have made little fried chicken bites many times. But not in so long! And I had no recipe and needed to make a ton! I read like 6 recipes and this one was the one that made the most sense. It worked perfectly and I will make it my go to when I need to make fried chicken!