Get ready to be swept off your feet by the magic of Buttermilk Fried Chicken Tenders — juicy, golden-crisp, and full of Southern charm. Whether you’re making these for family game night, a cozy dinner, or just because you’re craving something delightfully crunchy, these chicken tenders hit all the right notes. With a buttermilk bath for unbeatable tenderness and a seasoned flour coating that fries up shatteringly crisp, this recipe will quickly become your go-to for comfort food bliss. I can’t wait for you to experience the burst of flavors and crunch with every bite!
Ingredients You’ll Need
The beauty of these Buttermilk Fried Chicken Tenders is how straightforward the ingredients list is. Each component packs a punch, contributing flavor, crunch, color, or that signature tenderness chicken tenders are known for.
- Chicken tenders: These are perfectly sized for quick cooking and soak up all the marinade flavors beautifully.
- Buttermilk: The secret ingredient that tenderizes the chicken and delivers an unmistakable tang.
- Hot sauce: Adds just a hint of heat and depth without making things too spicy.
- All-purpose flour: The sturdy backbone of that irresistible, golden fried coating.
- Cornstarch: This is what gives the breading its extra-light, crispy finish.
- Paprika: For a warm, smoky flavor and a lovely touch of color.
- Garlic powder: A little goes a long way in boosting overall savoriness.
- Onion powder: Complements the garlic and adds even more flavor complexity.
- Salt: Essential for seasoning throughout every bite.
- Black pepper: Brings a subtle sharp kick to balance the richness.
- Cayenne pepper: For those who like it bold, this brings gentle warmth and a pop of color.
- Vegetable oil for frying: Choose a neutral oil with a high smoke point for that golden, crispy crust.
How to Make Buttermilk Fried Chicken Tenders
Step 1: Marinate the Chicken
Start by whisking the buttermilk and hot sauce together in a large mixing bowl. Add the chicken tenders and turn them so every piece is well coated. Cover the bowl and let the chicken soak in all that flavor in the refrigerator for at least 2 hours, or leave it overnight for the most succulent results. This step not only adds bold flavor but guarantees incredibly tender bites.
Step 2: Prepare the Seasoned Coating
While the chicken is marinating, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a separate bowl. This blend is what creates the famously crispy coating that makes Buttermilk Fried Chicken Tenders irresistibly crunchy and colorful.
Step 3: Dredge the Chicken
Once the chicken is marinated, lift each tender from the buttermilk allowing the excess to drip off, then press each piece into the flour mixture until thoroughly coated. Arrange the breaded tenders on a baking sheet and let them rest for about 10 minutes; this helps the coating adhere and prevents it from slipping off during frying.
Step 4: Fry to Golden Perfection
Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven and heat to 350°F (175°C). Working in batches, carefully add the tenders to the hot oil. Fry for 5 to 7 minutes, turning halfway through, until golden brown and crispy, and the chicken reaches an internal temperature of 165°F. Transfer to a plate lined with paper towels so any excess oil is wicked away, leaving you with perfectly crisp results.
Step 5: Serve Hot and Enjoy
Move your Buttermilk Fried Chicken Tenders to a serving platter and serve them piping hot alongside your favorite dipping sauces. You’ll swoon over every juicy, crunchy bite. Don’t forget, you can double dip the tenders for an even thicker, crunchier crust if desired!
How to Serve Buttermilk Fried Chicken Tenders
Garnishes
Add a sprinkle of fresh herbs like chopped parsley or chives for a pop of color, or toss on a pinch of flaky sea salt for a gourmet touch. Lemon wedges on the side bring brightness and balance to the rich, savory flavors.
Side Dishes
Pair Buttermilk Fried Chicken Tenders with classic sides like creamy coleslaw, buttery corn on the cob, or crispy fries. For a lighter meal, go with a green salad, roasted veggies, or a refreshing cucumber-tomato salad. The possibilities are endless, and each pairing takes these tenders to a new level.
Creative Ways to Present
Turn these tenders into showstoppers: Serve them stacked high on a wooden board with an array of dips for crowd-pleasing appetizers, slice and layer into crusty rolls with pickles and slaw for irresistible sandwiches, or tuck them into tacos with spicy aioli and crunchy lettuce for a fun twist.
Make Ahead and Storage
Storing Leftovers
Place cooled Buttermilk Fried Chicken Tenders in an airtight container and refrigerate for up to 3 days. To keep them as crispy as possible, store them in a single layer separated by parchment or waxed paper to prevent sticking or sogginess.
Freezing
Freeze leftover tenders by arranging them in a single layer on a baking sheet and popping them into the freezer until solid. Then transfer to a freezer-safe bag or container. They’ll keep wonderfully for up to 2 months — perfect for quick meals on busy nights!
Reheating
For best results, reheat tenders in a 375°F oven for about 10-12 minutes, flipping halfway through, until hot and crispy. Avoid microwaving if possible, as it can make the coating a bit soggy. If reheating from frozen, allow a few extra minutes in the oven.
FAQs
Can I use chicken breasts or thighs instead of tenders?
Absolutely! Simply slice chicken breasts into strips or use boneless, skinless thighs cut into pieces. Keep in mind that cooking times may vary slightly depending on the thickness, so check for doneness to ensure juicy results.
Is it possible to make Buttermilk Fried Chicken Tenders without deep frying?
Yes! For a lighter version, spray the coated chicken generously with cooking spray and bake on a rack at 425°F for about 20 minutes, flipping halfway through. The tenders won’t be quite as crispy as fried, but they’ll still be incredibly tasty.
What’s the purpose of double dipping the chicken?
Double dipping (going from buttermilk to flour and back again) creates an extra-thick, super crunchy crust that’s loved by true fried chicken fans. If you crave a super-crispy exterior, don’t skip this step!
Which dipping sauces go best with Buttermilk Fried Chicken Tenders?
The classics are always winners: think honey mustard, ranch, spicy aioli, or even classic barbecue sauce. For a flavor twist, try chipotle mayo, sweet chili, or a drizzle of hot honey.
Can I marinate the chicken for less than 2 hours?
If you’re pressed for time, a 30-minute soak in the buttermilk will still yield tender, flavorful chicken, although the results are even better with more time to marinate. Overnight marinade creates the ultimate juicy interior and tangy flavor.
Final Thoughts
There’s something downright magical about homemade Buttermilk Fried Chicken Tenders — a dish that brings smiles, gathers people together, and never fails to satisfy. I hope you’ll give this recipe a try soon and let it become a beloved favorite at your table. Enjoy every spicy, golden, crunchy bite!
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Buttermilk Fried Chicken Tenders Recipe
- Total Time: 35 minutes (plus marinating time)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
These Buttermilk Fried Chicken Tenders are crispy on the outside, tender and juicy on the inside, and packed with flavor. Perfect for a family dinner or game day snack!
Ingredients
For the Chicken:
- 2 pounds chicken tenders
- 2 cups buttermilk
- 2 teaspoons hot sauce
For the Coating:
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
For Frying:
- Vegetable oil for frying
Instructions
- Marinate the Chicken: In a large bowl, combine buttermilk and hot sauce. Add chicken tenders, ensuring they are fully coated. Refrigerate for at least 2 hours.
- Prepare the Coating: Mix flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne in a bowl.
- Coat the Chicken: Dredge marinated chicken in the flour mixture, then let it rest on a baking sheet.
- Fry the Chicken: Heat oil to 350°F, fry tenders in batches for 5-7 minutes until golden and cooked through.
- Serve: Drain on paper towels and serve hot with dipping sauces.
Notes
- For extra crispiness, double-dip the chicken before frying.
- Great with honey mustard, ranch, or spicy aioli.
- To bake, spray with cooking oil and bake at 425°F for 20 minutes, flipping halfway through.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American, Southern
Nutrition
- Serving Size: 3 tenders
- Calories: 410
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
