These crunchy buttermilk chicken tenders soak strips of chicken in tangy buttermilk, coat them in seasoned flour, and fry them until deep golden outside and juicy inside, in the style of a favorite fast food basket.
The overnight style soak is really only an hour, so the tenders are tender and flavorful with very little work. The recipe serves four, and you can fry the batch in about fifteen minutes once the chicken has marinated.
Table of Contents
Why This Crunchy Buttermilk Chicken Tenders Recipe Works
Buttermilk is slightly acidic, which gently tenderizes the chicken and seasons it from the inside while it rests.
A flour coating with paprika, garlic powder, and onion powder builds a deeply seasoned crust that crisps up in hot oil.
Pressing the coating firmly onto each tender and letting it rest for a few minutes helps it stay on the chicken instead of falling off in the pan.
Ingredients for Crunchy Buttermilk Chicken Tenders
- You need two pounds of chicken tenderloins, two cups of buttermilk, one cup of flour, one teaspoon each of paprika, garlic powder, onion powder, and salt, and half a teaspoon of pepper.
- Add about three cups of vegetable oil for frying, and have a favorite dipping sauce ready for serving.
Chicken tenderloins. These strips are already tender and cook quickly, and chicken breast cut into strips works equally well.
Buttermilk. The tangy marinade adds flavor and helps the flour coating cling.
Flour. All purpose flour makes a light, crisp coating that browns evenly.
Spices. Paprika, garlic powder, and onion powder season the crust all the way through.
Oil. A neutral oil with a high smoke point, like vegetable or canola, fries cleanly.
How to Make Crunchy Buttermilk Chicken Tenders
1. Marinate. Submerge the chicken in the buttermilk, cover, and refrigerate for at least one hour.
2. Mix the coating. Stir the flour, paprika, garlic powder, onion powder, salt, and pepper together in a wide shallow dish.
3. Heat the oil. Warm about two inches of oil in a heavy pan to 350 F, using a thermometer.
4. Coat the chicken. Lift each tender from the buttermilk, let the extra drip off, and press it firmly into the flour mixture.
5. Fry. Fry in small batches for three to four minutes per side until deep golden and the chicken reaches 165 F.
6. Drain. Move the tenders to a rack or paper towels and serve hot with dipping sauce.
Let the coated tenders rest on a rack for five minutes before frying, so the flour hydrates and sticks. Keep the oil close to 350 F by frying only a few at a time, since crowding the pan drops the temperature and makes the crust greasy.
How to Serve Crunchy Buttermilk Chicken Tenders
Serve the tenders hot with golden fries and creamy coleslaw for a classic basket. Soft buttery rolls and a pitcher of peach lemonade round out the meal. Honey mustard, ranch, or barbecue sauce all make good dips.
How to Store and Reheat Crunchy Buttermilk Chicken Tenders
Cool leftover tenders within two hours and refrigerate them in an airtight container for up to three days. Reheat on a rack in the oven at 400 degrees F for about ten minutes until the chicken reaches 165 F and the crust crisps again. Freeze the cooked tenders for up to two months and reheat from frozen for fifteen minutes.
Tips and Variations for Crunchy Buttermilk Chicken Tenders
Flag the allergens. This dish contains wheat and milk, and frying oils may contain other allergens, so check every label.
Do not taste raw chicken. Do not taste the chicken or marinade, and discard the buttermilk after use.
Check the temperature. Chicken is safe at 165 F, so check the thickest tender with a thermometer.
Keep things separate. Use one hand for the wet marinade and the other for the dry flour to avoid clumps.
Use a rack. Draining on a rack keeps the underside crisp, while paper towels can steam it.
Add heat. A pinch of cayenne in the flour gives a gentle kick.
Be careful with oil. Hot oil can splash, so lower the chicken in gently and keep children away from the stove.
Check trusted guidance. Read the FDA safe food handling guidance for safe poultry temperatures and storage.
For an oven version, spray the coated tenders with oil and bake them on a rack at 425 degrees F for about fifteen minutes, flipping once.
Frequently Asked Questions About Crunchy Buttermilk Chicken Tenders
How long should I marinate crunchy buttermilk chicken tenders?
One hour is enough for flavor, and up to overnight works well for extra tenderness.
How do I keep crunchy buttermilk chicken tenders crisp?
Fry at 350 F, avoid crowding the pan, and drain the tenders on a rack.
Can I bake crunchy buttermilk chicken tenders?
Yes. Spray the coated tenders with oil and bake on a rack at 425 degrees F until golden.
Can I use an air fryer?
Yes. Spray the coated tenders and cook at 400 degrees F for about twelve minutes, flipping once.
What sauce goes well?
Honey mustard, ranch, and a creamy pepper sauce are all popular.
Crunchy Buttermilk Chicken Tenders
Equipment
- Heavy pan
- Cooking thermometer
- Wire rack
Ingredients
Main Ingredients
- 32 oz chicken tenderloins or chicken breast cut into strips
- 2 cup buttermilk
- 1 cup all purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 3 cup vegetable oil for frying
Instructions
Cooking
- Marinate. Soak the chicken in buttermilk for at least 1 hour.
- Mix. Stir the flour and seasonings together.
- Heat. Warm the oil in a heavy pan to 350 F.
- Coat. Dredge each tender in the flour mixture and press firmly.
- Fry. Fry 3 to 4 minutes per side until golden and 165 F, then drain on a rack.
