Buttermilk Fried Chicken Tenders Recipe

Buttermilk-brined, spice-kissed, and fried to golden, craggy perfection, these buttermilk fried chicken tenders are made with juicy chicken, garlic, paprika, and a crispy flour coating.

Grab a napkin (maybe two). These buttermilk fried chicken tenders are the crispy-on-the-outside, ridiculously-juicy-on-the-inside kind of magic that fills the kitchen with smells no one can resist. You’ve got that creamy tang from the buttermilk, a little back-of-the-throat nudge from cayenne and hot sauce (if you’re going bold), and the kind of crunch that’s just… audible. Like, “wait, did someone just bite into joy?” kind of audible.

This isn’t some complicated three-day ordeal. Just a simple marinade, a flavorful dredge you can whip up with pantry staples, and a shallow pan of hot oil. Fry a batch and serve ‘em with your favorite dunking sauces (I won’t tell if you mix ranch with Sriracha). Great for weeknights, weekends, and basically any time the craving strikes. Which is often. Honestly.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Buttermilk Fried Chicken Tenders

No fuss, no fancy tricks—just crispy, juicy chicken that tastes like it came from your favorite diner minus the sticky vinyl booths.

Tender, juicy chicken every time: The buttermilk marinade isn’t just for kicks. It makes the chicken unbelievably tender and subtly tangy.
That big-crunch texture: Thanks to cornstarch and a heavy-hitting dredge, you get that satisfying golden crust.
Pantry spice magic: Garlic, paprika, cayenne… they’re all in there, doing the good work in the background.
Flexible flavor profile: Want it spicy? Add extra hot sauce. Prefer it plain? Skip the cayenne. You’re in charge here.
Doesn’t need a deep fryer: A simple skillet with oil does the trick and makes the house smell like comfort.
Kid-friendly but grown-up approved: You can plate these with ketchup or aioli and everyone’s oddly quiet for a bit—because they’re chewing.

Ingredient Notes

You’ll be surprised how many of these are already in your cupboard, whispering “make tenders” every time you grab the cinnamon.

Buttermilk: Not just for biscuits. It tenderizes and adds that tangy background note. If you’re in a pinch, a mix of milk plus lemon juice or vinegar works.
Hot sauce (optional): Brings a subtle heat to the marinade. Add more if you like it fiery or skip if you’re keeping it chill.
Garlic powder & onion powder: These help build a deep, savory base. They show up in both the marinade and dredge for all-around flavor.
Smoked paprika: Adds warm, smoky depth that plays beautifully with the crispy fried coating.
All-purpose flour: Our main dredge player. Gives body but needs a little help for the ultimate crunch.
Cornstarch: The real MVP of cowabunga-level crispiness. Combines beautifully with flour to create that snappy crust.
Cayenne pepper (optional): Just enough to keep things interesting without stealing the spotlight.
Baking powder: Yes, a little lift in the coating makes things extra flaky and light—trust the process.
Chicken tenders: Pre-portioned, quick-cooking, and easy to marinate. Just make sure they’re fully thawed.

How To Make This Buttermilk Fried Chicken Tenders

Okay, apron on? Let’s do the dance. Set aside a little marinating time and we’ll take it from there in crispy, golden strides.

Make your buttermilk marinade: In a big bowl, whisk together the buttermilk, hot sauce (if you’re into that), garlic powder, onion powder, smoked paprika, salt, and pepper. Dunk the chicken tenders in there like they’re taking the world’s coziest bath. Make sure they’re fully submerged.
Marinate and chill: Cover the bowl or slide everything into a zip-top bag. Pop it in the fridge for at least 2 hours. Overnight is even better if you’ve got the time—but I won’t judge if you only remember an hour ahead.
Mix up the dredge: In a shallow dish, stir together the flour, cornstarch, more smoked paprika, garlic and onion powders, cayenne, salt, pepper, and baking powder. Give it a whisk or fork mix so it’s nicely combined.
Heat the oil: In a heavy skillet or Dutch oven, pour vegetable oil about 2–3 inches deep. Heat it over medium-high until it reaches 350°F. A thermometer helps here; we want crisp, not burnt.
Dredge the chicken: Take the chicken out of the marinade and let the excess drip off. Now coat each piece in the flour mix, pressing gently so it sticks well and thoroughly. Let them hang out on a baking sheet for 10 minutes while the oil finishes heating. This little rest makes all the difference.
Fry in batches: Carefully lower the tenders into the oil, working in small batches to avoid crowding. Fry for about 4–5 minutes per side, until the outside is golden-brown and the inside hits 165°F. Use tongs or a slotted spoon to flip and retrieve them.
Drain and serve: Transfer the fried tenders to a wire rack over a baking sheet (better than paper towels—it keeps them crisp). Let them cool slightly before digging in. Serve hot with sauces of your choice. Or just, you know, straight up.

Storage Options

So you’ve made a mountain of tenders and somehow didn’t inhale them all? First of all, impressive restraint.

Let leftovers cool completely before storing. Then tuck them into an airtight container and pop them in the fridge. They’ll keep well for about 3 days. I recommend reheating in the oven (350°F for around 10–12 minutes) or an air fryer to get that crunch back. Microwaving is fast, sure, but it’ll turn your dazzling coating into mush-town. Just saying.

Now, for the freezer folks: Yes, you can absolutely freeze these. Let the tenders cool, then flash-freeze them on a baking sheet before transferring to a freezer bag. That prevents clumping. Reheat straight from frozen in the oven or air fryer (tack on an extra 4–5 minutes). They’ll be ready when sizzling and hot through the center.

Variations and Substitutions

You can play with the mood and spice level of these tenders depending on who’s at the table (and what you’ve got in the pantry).

Non-dairy option: Swap buttermilk for a plant-based milk mixed with a tablespoon of lemon juice or apple cider vinegar. Almond milk works great.
Extra crispy coating: Double-dip the tenders: dredge, chill, then dredge again before frying for that hefty crunch people go wild for.
Heat lovers, rejoice: Add more cayenne or pickled jalapeño juice to the marinade. Feel free to dust with chili powder post-fry for bonus drama.
Herby seasoning swap: Sub smoked paprika with Italian herbs for a more mellow, savory vibe. Basil + oregano hits different (in a good way).
Baked instead of fried: Not quite the same, but still tasty. Bake at 400°F on a greased rack for 20–25 minutes, flipping halfway through.

What to Serve with Buttermilk Fried Chicken Tenders

Let’s talk sides because, let’s be honest, tenders need friends on the plate. And maybe a sauce or three on the side.

Pair these with something cozy, something punchy, or… both. Why not.

Creamy coleslaw does wonders—the crunch-on-crunch combo just works. The creamy dressing cools down spicy tenders and adds that creamy-tangy contrast.
Sweet potato fries, seasoned with a little cinnamon and cayenne, are a perfect partner. Slightly sweet, nicely crisp, and great for dunking in honey mustard.
A big pickle-y cucumber salad or dill-heavy potato salad freshens up the plate. That brightness offsets the rich, golden crust like a dreamy palate cleanser.
Biscuits, obviously. Or if you’re feeling adventurous, a batch of these bacon basil cornbread muffins plays ridiculously well with fried chicken.
And for a sweet finish? Try these peanut butter & banana ice cream sandwiches. Salty-sweet heaven after a fried feast.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make the marinade ahead of time?

Sure can. Just mix everything together and store it in the fridge up to 24 hours before you’re ready to use it. When you’re ready, drop the chicken right in and give it at least 2 hours of soak-time. Overnight is great if you’re planning ahead, but even those 2 hours make a noticeable difference in tenderness and flavor.

What oil is best for frying chicken tenders?

Go for a neutral oil with a high smoke point like vegetable, canola, or peanut oil. They won’t mess with the flavor of the coating and can handle the heat. Stay away from olive oil here—it breaks down quickly at high temps and can turn bitter.

Do I really need a thermometer?

You don’t absolutely need one to fry, but it sure helps to keep things consistent. If frying without one, drop in a small piece of dredged chicken—it should sizzle eagerly but not spit violently. If it browns before 4 minutes, the oil’s too hot. If it just floats and sighs, too cool. A thermometer just takes out the guesswork.

Can I use this coating on other proteins?

Absolutely. This dredge works well on boneless pork chops, tofu (press it first), or chicken thighs. If using fish, go easy on the cayenne and fry a little cooler to keep the crust crispy but delicate. And if you’re getting wild, try it with mushrooms for a veggie twist.

Get 5 recipes to simplify your life: