Buttermilk Fried Chicken Tenders
There’s something magical about a perfectly crisp chicken tender—tender on the inside, crunchy on the outside, and just a hint of tang from the buttermilk. I’ve been making these for my kids for years, and they always disappear the minute they hit the table. The secret? A short soak in seasoned buttermilk followed by a double‑coat of flour and cornstarch that creates that irresistible craggy crust.
These tenders are ideal for a quick weeknight dinner, a weekend game‑day spread, or even a kid‑friendly party snack. Pair them with your favorite dips, and you’ve got a crowd‑pleaser that outshines any fast‑food version.
Why You’ll Love This Recipe
- The buttermilk soak keeps the chicken juicy and tender.
- A cornstarch‑flour blend gives an ultra‑crunchy, craggy crust.
- Ready in under 30 minutes once the chicken has marinated.
- Kid‑approved flavor that adults love, too.
- Makes a perfect base for sliders, wraps, or a finger‑food platter.
Ingredients You’ll Need
- 2 lbs chicken tenders (or 8 chicken breast strips)Tenders stay juicy; you can cut breasts into strips if needed.
- 2 cups buttermilkThe acid tenderizes and adds a subtle tang.
- 1 tablespoon hot sauceOptional, for a mild kick.
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup all‑purpose flourCreates the base of the crust.
- ½ cup cornstarchGives the extra crunch.
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepperAdjust to taste or omit for kids.
- Vegetable oil, for fryingUse a neutral oil with a high smoke point.
How to Make It
- 1In a bowl combine buttermilk, hot sauce, salt, and pepper; add chicken tenders, toss, and refrigerate 2–4 hours (or overnight).
- 2In a shallow dish whisk together flour, cornstarch, paprika, garlic powder, and cayenne.
- 3Remove each tender from the marinate, letting excess drip off, then dredge in the flour mixture, pressing lightly to coat; set on a wire rack.
- 4Heat oil in a deep skillet or Dutch oven to 350°F (175°C); the oil should be deep enough to submerge the tenders halfway.
- 5Fry the tenders in batches, turning once, until golden brown and the internal temperature reaches 165°F, about 3–4 minutes per side.
- 6Transfer to a paper‑towel‑lined tray to drain; keep warm in a low oven while you finish the batch.
- 7Serve immediately with your favorite dip.
Tips for the Best Results
- Pat the chicken dry after marinating to help the coating adhere better.
- Don’t overcrowd the pan; crowding drops the oil temperature and makes the crust soggy.
- Use a thermometer to keep oil at a steady 350°F for consistent crispness.
- Let the coated tenders rest on a rack for 5 minutes before frying; this creates a drier surface for a crunchier crust.
- If you like extra spice, add a pinch of smoked paprika or a dash of chipotle powder to the flour mix.
Variations & Swaps
- Swap the cayenne for a teaspoon of dried herbs for a milder flavor.
- Add grated Parmesan to the flour mixture for a cheesy crust.
- Serve the tenders on mini buns with coleslaw for chicken tender sliders.
- Coat the tenders in crushed cornflakes instead of flour for an even crunchier texture.
Serve It With
Storage & Reheating
Refrigerate any leftovers in an airtight container for up to 3 days. Reheat in a pre‑heated 375°F oven for 8‑10 minutes to restore crispness, or pop them in a hot skillet for a quick sear.
For longer storage, freeze the fried tenders in a single layer on a baking sheet, then transfer to a zip‑top bag. They’ll keep for 2 months. To reheat, bake frozen tenders at 425°F for 12‑15 minutes, turning halfway through.
Frequently Asked Questions
Can I make these ahead of time?
Yes, marinate the chicken overnight and even fry the tenders a day ahead; reheat in the oven to keep them crisp.
What’s the best oil for frying?
Use a neutral oil with a high smoke point—vegetable, canola, or peanut—so the flavor stays clean and the oil stays stable.
How do I keep the coating from getting soggy?
Pat the chicken dry after the buttermilk soak, avoid crowding the pan, and let the fried tenders rest on a wire rack before serving.
Can I bake instead of fry?
Absolutely—spray the coated tenders with oil and bake at 425°F for 15‑20 minutes, flipping halfway, for a healthier crisp.
What dipping sauces pair best?
Classic honey‑mustard, BBQ, ranch, or a spicy sriracha mayo all complement the tangy crunch perfectly.
Ingredients
- 2 lbs chicken tenders (or 8 chicken breast strips)
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup all‑purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Vegetable oil, for frying
Instructions
- In a bowl combine buttermilk, hot sauce, salt, and pepper; add chicken tenders, toss, and refrigerate 2–4 hours (or overnight).
- In a shallow dish whisk together flour, cornstarch, paprika, garlic powder, and cayenne.
- Remove each tender from the marinate, letting excess drip off, then dredge in the flour mixture, pressing lightly to coat; set on a wire rack.
- Heat oil in a deep skillet or Dutch oven to 350°F (175°C); the oil should be deep enough to submerge the tenders halfway.
- Fry the tenders in batches, turning once, until golden brown and the internal temperature reaches 165°F, about 3–4 minutes per side.
- Transfer to a paper‑towel‑lined tray to drain; keep warm in a low oven while you finish the batch.
- Serve immediately with your favorite dip.