Why You’ll Love This Recipe
This recipe delivers incredibly tender and flavorful chicken thanks to the buttermilk marinade. The crispy coating creates the perfect crunch in every bite, while the inside stays moist and juicy. It is easy to prepare and works great for both casual dinners and special occasions. Plus, it pairs well with a variety of dipping sauces.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound chicken tenders
1 1/2 cups buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil, for frying
Directions
Place the chicken tenders in a bowl and pour the buttermilk over them. Cover and refrigerate for at least 1 hour, or overnight for best results.
In a separate bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
Remove the chicken from the buttermilk, allowing excess to drip off.
Dredge each tender in the flour mixture, pressing gently to ensure a good coating.
Heat about 2 inches of vegetable oil in a deep pan or skillet over medium heat until it reaches 350°F (175°C).
Carefully place the chicken tenders into the hot oil, cooking in batches to avoid overcrowding.
Fry for about 4 to 5 minutes per side, or until golden brown and fully cooked.
Remove the tenders and place them on a paper towel-lined plate to drain excess oil.
Serve hot with your favorite dipping sauces.
Servings and timing
This recipe makes about 4 servings.
Prep time: 10 minutes
Marinating time: 1 hour
Cook time: 15 minutes
Total time: 1 hour 25 minutes
Variations
You can add cayenne pepper or hot sauce to the buttermilk marinade for a spicy version. Use panko breadcrumbs mixed with the flour for extra crunch. For a healthier option, bake the tenders in the oven or cook them in an air fryer. You can also experiment with different seasonings like Italian herbs or smoked paprika for added flavor.
Storage/Reheating
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in the oven at 375°F (190°C) for about 10 minutes or until heated through to maintain crispiness. Avoid microwaving if possible, as it can make them soggy.
These can be frozen for up to 2 months. Reheat directly from frozen in the oven for best results.
FAQs
How long should I marinate the chicken?
At least 1 hour is recommended, but overnight marinating gives the best flavor and tenderness.
Can I use chicken breasts instead of tenders?
Yes, simply cut chicken breasts into strips for similar results.
What oil is best for frying?
Vegetable oil, canola oil, or peanut oil work well due to their high smoke points.
How do I know when the chicken is done?
The internal temperature should reach 165°F (74°C), and the coating should be golden brown.
Can I make these in an air fryer?
Yes, cook at 375°F (190°C) for about 10 to 12 minutes, flipping halfway through.
Why is my coating falling off?
Make sure to press the coating firmly onto the chicken and avoid overcrowding the pan.
Can I make this gluten-free?
Yes, use gluten-free flour and cornstarch alternatives.
How do I keep the chicken crispy?
Drain on paper towels and avoid stacking the tenders while hot.
Can I double coat the chicken?
Yes, dipping back into buttermilk and flour again creates an extra crispy crust.
What sauces go well with chicken tenders?
Honey mustard, barbecue sauce, ranch, or spicy mayo are all great options.
Conclusion
Fried Buttermilk Chicken Tenders are a deliciously crispy and juicy dish that is easy to make and always satisfying. With their golden coating and tender interior, they are perfect for any occasion. Whether served as a main dish or a snack, they are sure to be a hit with everyone.
PrintFried Buttermilk Chicken Tenders
Crispy, golden chicken tenders marinated in tangy buttermilk and fried to juicy perfection. A crowd-pleasing dish with a flavorful crunch in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Fry
- Cuisine: American
- Diet: Halal
Ingredients
- 1 pound chicken tenders
- 1 1/2 cups buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- Place chicken tenders in a bowl and cover with buttermilk. Refrigerate for at least 1 hour or overnight.
- In a separate bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
- Remove chicken from buttermilk, letting excess drip off.
- Dredge each tender in the flour mixture, pressing gently to coat well.
- Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C).
- Fry chicken tenders in batches for 4 to 5 minutes per side until golden brown and cooked through.
- Remove and place on paper towels to drain excess oil.
- Serve hot with your favorite dipping sauces.
Notes
- Marinate overnight for maximum flavor and tenderness.
- Add cayenne pepper or hot sauce for a spicy version.
- Double coat for extra crispiness by dipping again in buttermilk and flour.
- Reheat in the oven to maintain crisp texture.
- Air fry at 375°F (190°C) for a lighter option.
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 95 mg
