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Crispy Buttermilk Chicken Tenders Recipe You’ll Love

5 Secrets to Perfection Recipe
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★★★★★

5 from 10 reviews

Buttermilk Chicken Tenders are tender pieces of chicken marinated in tangy buttermilk and coated with a flavorful seasoned flour mixture. Fried to golden perfection, these crispy chicken tenders are juicy on the inside and packed with a savory blend of garlic, onion, and paprika, making them an irresistible appetizer or main dish.

Ingredients

Scale

Chicken and Marinade

  • 1 lb chicken tenders
  • 1 cup buttermilk

Seasoned Flour Coating

  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

For Frying

  • Oil for frying (such as vegetable or canola oil), enough to fill pan about 1/2 inch deep

Instructions

  1. Marinate the Chicken: Place the chicken tenders in a bowl and cover them with the buttermilk. Allow them to marinate in the refrigerator for at least 2 hours to tenderize the meat and infuse flavor.
  2. Prepare the Flour Mixture: In a separate bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to create a seasoned coating.
  3. Heat the Oil: Pour oil into a frying pan to a depth of about 1/2 inch and heat it over medium heat until it reaches approximately 350°F (175°C) or until a small pinch of flour sizzles on contact.
  4. Coat the Chicken: Remove each chicken tender from the buttermilk, letting any excess drip off, then thoroughly coat it with the seasoned flour mixture, pressing lightly to adhere.
  5. Fry the Chicken Tenders: Carefully place the coated chicken tenders in the hot oil. Fry for about 5 to 7 minutes on each side, turning once, until they are golden brown and cooked through (internal temperature should reach 165°F/74°C).
  6. Drain and Serve: Remove the tenders from the oil and place them on paper towels to drain excess oil. Serve hot as a snack, appetizer, or meal accompaniment.

Notes

  • For extra crispiness, double dredge by dipping the chicken back into the buttermilk and then flour again before frying.
  • Use a thermometer to ensure the oil is at the right temperature to avoid greasy chicken.
  • You can add cayenne pepper or chili powder to the flour mixture for a spicy kick.
  • If you prefer baking, place coated tenders on a greased baking sheet and bake at 400°F (205°C) for 20-25 minutes, flipping halfway.
  • Leftover chicken tenders can be stored in the refrigerator for up to 2 days and reheated in an air fryer for best results.

Nutrition

Keywords: buttermilk chicken tenders, crispy chicken tenders, fried chicken, easy chicken recipe, chicken appetizer

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