Buttermilk Fried Chicken Tenders
Buttermilk-brined, spice-kissed, and fried to craggy golden perfection, these buttermilk fried chicken tenders are juicy inside, crunchy outside, and crave-worthy every time. With a simple marinade, a well-seasoned flour dredge, and a quick fry, you get diner-quality chicken at home—no deep fryer needed. Serve with your favorite sauces!
4
servings
Ingredients
Buttermilk Marinade
- 1 cup (240 ml) buttermilk or milk + 1 tbsp lemon juice or vinegar
- 1-2 tbsp (15-30 ml) hot sauce optional, add to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp (0.5 tsp) black pepper freshly ground
Chicken
- 1 1/2 lbs (680 g) chicken tenders or boneless, skinless chicken breasts cut into strips
Crispy Dredge
- 1 1/2 cups (187 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp (0.5 tsp) cayenne pepper optional, more or less to taste
- 1 1/2 tsp (1.5 tsp) kosher salt
- 1 tsp black pepper freshly ground
- 1 tsp baking powder
For Frying
- 2-3 cups (500-750 ml) vegetable oil or other neutral oil for frying, as needed
Equipment
- Mixing bowls
- Whisk
- Shallow Dish
- Heavy Skillet or Dutch Oven
- Tongs
- Wire rack
- Baking sheet
- Meat Thermometer (optional)
Instructions
- Make the marinade: In a large bowl, whisk together buttermilk, hot sauce (if using), garlic powder, onion powder, smoked paprika, salt, and black pepper. Add chicken tenders and toss to coat thoroughly. Cover and refrigerate at least 2 hours, up to overnight.
- Prepare the dredge: In a shallow dish, mix flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, black pepper, and baking powder. Whisk or use a fork to combine evenly.
- Heat oil: In a heavy skillet or Dutch oven, pour vegetable oil 2–3 inches deep and heat to 350°F (175°C) over medium-high. A thermometer is helpful for accuracy.
- Dredge the chicken: Remove each tender from the marinade, letting excess drip off. Thoroughly coat in the flour mixture, pressing well for maximum coverage. Place coated tenders on a baking sheet and let rest 10 minutes while oil comes to temperature.
- Fry: Fry tenders in batches, without crowding, for 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Flip halfway through using tongs or a slotted spoon.
- Drain & serve: Transfer fried tenders to a wire rack set over a baking sheet. Cool slightly. Serve hot with your favorite sauces and sides.
Notes
Storage: Cool leftovers completely, store in an airtight container, and refrigerate up to 3 days. For best results, reheat in a 350°F oven or air fryer for 10–12 minutes for crispiness. Freeze cooked tenders in a single layer and transfer to a freezer bag; reheat from frozen, adding 4–5 more minutes.
Variations: Double-dip in the dredge for extra crispy tenders; swap buttermilk for non-dairy milk + lemon juice for a dairy-free version.
Nutrition
Calories: 410kcal | Carbohydrates: 31g | Protein: 33g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 1126mg | Potassium: 560mg | Fiber: 1g | Sugar: 2g | Vitamin A: 480IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2.7mg