Crispy on the outside, juicy on the inside-Buttermilk Fried Chicken Tenders are the ultimate comfort food. These golden-brown strips of chicken are coated in a flavorful buttermilk batter and fried to crispy perfection.
Whether you're making them for a family meal, a party snack, or just because you're craving something crispy and delicious, these tenders hit the spot every time.
What makes these chicken tenders so irresistible? The secret is the buttermilk soak.
Letting the chicken marinate in buttermilk helps tenderize the meat while adding a slight tangy flavor. The seasoned flour coating locks in moisture while creating that signature crunchy texture.
They're simple to make, packed with flavor, and perfect for dipping into your favorite sauces.
If you've ever wanted to make restaurant-quality chicken tenders at home, this is the recipe for you. Let's break it down step by step.
Secrets to Crispy Buttermilk Fried Chicken Tenders
There are plenty of fried chicken recipes out there, but this one stands out for a few reasons:
- Crispy, Crunchy Coating - The double-dip method (dredging in buttermilk and flour) creates a thick, crispy crust that stays crunchy.
- Juicy and Tender - The buttermilk soak keeps the chicken moist and flavorful, preventing it from drying out while frying.
- Seasoned to Perfection - A blend of spices like paprika, garlic powder, and black pepper infuses the breading with bold, savory flavor.
- Great for Any Occasion - Serve them for dinner, as a party appetizer, or even in sandwiches for a crispy chicken sandwich.
How to Prepare Buttermilk Fried Chicken Tenders
- Marinate the Chicken - Start by soaking the chicken strips in buttermilk. Let them sit for at least 30 minutes (or overnight for extra tenderness).
- Prepare the Coating - In a shallow dish, mix flour, cornstarch, and seasonings to create a flavorful breading.
- Dredge the Chicken - Dip each tender back into buttermilk, then coat it in the flour mixture, pressing to ensure an even layer.
- Fry Until Golden - Heat oil in a skillet or deep fryer to 350°F (175°C) and fry the tenders in batches until golden brown and cooked through.
- Let Them Rest - Place the fried tenders on a wire rack to drain excess oil while keeping them crispy.
- Serve and Enjoy - Pair with honey mustard, ranch, or your favorite dipping sauce for the ultimate fried chicken experience.
Easy Ways to Customize This Recipe
Looking to switch things up? Try these variations to put your own spin on classic chicken tenders:
- Spicy Chicken Tenders - Add cayenne pepper or hot sauce to the buttermilk for a fiery kick.
- Extra Crispy Tenders - Use a mix of flour and crushed cornflakes for an even crunchier texture.
- Gluten-Free Option - Swap all-purpose flour for a gluten-free flour blend or almond flour.
- Parmesan-Crusted Tenders - Mix grated Parmesan into the flour for a cheesy, flavorful crust.
Why You'll Keep Coming Back to This Recipe
Buttermilk Fried Chicken Tenders are more than just a meal-they're a guaranteed crowd-pleaser. Here's why:
- Restaurant-Style Quality - You get that deep-fried crunch and juicy texture without needing special equipment.
- Foolproof and Easy - No complicated steps, just simple ingredients and great technique.
- Make-Ahead Friendly - You can prep the chicken ahead of time and fry it fresh when you're ready to eat.
- Perfect for Dipping - Whether you love honey mustard, BBQ sauce, or spicy sriracha mayo, these tenders were made for dunking.
Best Side Dishes for Fried Chicken Tenders
These crispy tenders are delicious on their own, but pairing them with the right sides takes them to another level:
- Homemade Coleslaw - The creamy crunch of coleslaw balances out the crispy, savory chicken.
- Loaded Potato Wedges - Crispy on the outside, fluffy on the inside, and perfect for dipping.
- Cornbread Muffins - A sweet and buttery contrast to the savory tenders.
- Garlic Butter Green Beans - A light and fresh side that adds a pop of color to your plate.
Buttermilk Fried Chicken Tenders
Ingredients
Equipment
Method
- In a bowl, soak the chicken tenders in buttermilk for at least 30 minutes (or overnight for extra tenderness).
- In a separate bowl, mix flour, paprika, salt, and pepper.
- Remove the chicken from the buttermilk, dredge in the flour mixture, and shake off excess.
- Heat oil in a skillet or deep fryer to 350°F (175°C). Fry the chicken tenders in batches until golden brown and fully cooked.
- Place fried chicken on a wire rack to drain excess oil. Serve hot with your favorite dipping sauces.
Notes
- For extra crispy tenders, double dip in buttermilk and flour.
- Pair with honey mustard, BBQ sauce, or ranch.
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Let us know how it was!More From EpicureDelight
The Complete Weeknight Dinner Guide - your complete resource for this topic.
Browse all dinner recipes →Buttermilk Fried Chicken Tenders is an excellent weeknight option - most versions come together in 30-45 minutes with minimal prep and everyday pantry ingredients.
The foundation of Buttermilk Fried Chicken Tenders is a handful of core ingredients - typically a protein or main component, aromatics, and a seasoning base. The full ingredient list is straightforward and easy to shop for.
Yes - it freezes well. Cool completely before storing in a freezer-safe container. Thaw overnight in the fridge and reheat gently on the stovetop or in the oven.
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in portions for up to 3 months.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of EpicureDelight, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
