Buttermilk Chicken Tenders Recipe

Why You’ll Love This Recipe

These buttermilk chicken tenders combine the best of comfort food: juicy, tender chicken with a crispy, seasoned breading. The buttermilk marinade makes the chicken incredibly tender, while the spices in the breading create a delicious depth of flavor. It’s a versatile recipe that can be easily customized with a touch of spice or baked for a healthier version.

Ingredients

For the Chicken Tenders:

• 1 ½ lbs chicken tenders (or boneless, skinless chicken breasts cut into strips)
• 1 cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• Salt and pepper to taste

For the Breading:

• 1 ½ cups all-purpose flour
• ½ cup cornstarch
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste

For Frying:

• Vegetable oil (for frying)
• Fresh parsley, chopped (for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Chicken: In a large bowl, mix the buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken tenders, ensuring they are fully coated. Cover and refrigerate for at least 1 hour (overnight is ideal for extra tenderness).
2. Prepare the Breading: In a separate bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper.
3. Heat the Oil: Heat vegetable oil in a large skillet or deep pan over medium-high heat to 350°F (175°C).
4. Coat the Chicken: Remove the chicken from the marinade and dredge each tender in the seasoned flour mixture, pressing down to ensure a thorough coat. For extra crispiness, double-dip by repeating the buttermilk and flour steps.
5. Fry the Chicken Tenders: Fry the tenders in batches for 3-4 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Drain on paper towels.
6. Serve: Garnish with freshly chopped parsley and serve hot with your favorite dipping sauces.

Servings and Timing

• Servings: 4-6
• Prep Time: 15 minutes (plus marination time)
• Cook Time: 15-20 minutes

Variations

• Baked Option: Bake tenders at 400°F (200°C) for 20-25 minutes, flipping halfway through for even crispiness.
• Gluten-Free: Swap all-purpose flour for a gluten-free flour blend.
• Spicy: Increase cayenne pepper or add chili powder to the breading mix for extra heat.

Storage/Reheating

Store cooked chicken tenders in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 375°F (190°C) oven for about 10 minutes to restore the crispiness. Avoid microwaving, as it can make the tenders soggy.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but buttermilk adds extra tang and tenderness. If you don’t have buttermilk, you can substitute with 1 cup of milk plus 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes to thicken.

How can I make these tenders extra crispy?

For an ultra-crispy texture, double-dip the chicken: dip it in buttermilk, then the flour mixture, and repeat.

Can I bake these chicken tenders instead of frying them?

Yes, bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, to achieve a healthier version with a crunchy exterior.

Can I freeze these tenders?

Yes, freeze cooked chicken tenders in a single layer, then transfer to a zip-top bag. Reheat in the oven to maintain crispiness.

How do I know when the chicken tenders are cooked through?

Use a meat thermometer to check the internal temperature. It should reach 165°F (74°C).

Can I make these tenders ahead of time?

Yes, you can marinate the chicken overnight and bread them in advance. Fry just before serving.

What dipping sauces pair best with these tenders?

Ranch, honey mustard, or BBQ sauce are popular options. Try experimenting with your favorites!

Can I make these tenders spicier?

Yes, increase the cayenne pepper or add chili powder to the breading for a spicier kick.

How can I prevent the breading from falling off?

Be sure to press the chicken into the flour mixture to ensure a thick, even coating. Double-dipping helps too.

Can I use chicken breasts instead of tenders?

Yes, you can cut boneless, skinless chicken breasts into strips for this recipe.

Conclusion

These buttermilk chicken tenders are a perfect balance of crispy and juicy. Whether fried or baked, they're sure to become a favorite in your home. The tangy marinade, crispy coating, and endless customization options make them a crowd-pleasing dish that can be served with a variety of sides and sauces. Enjoy!

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These crispy buttermilk chicken tenders are a family favorite that combines juicy, tender chicken with a perfectly seasoned, golden-brown crust. The buttermilk marinade ensures the chicken is tender and flavorful, while the breading provides a satisfying crunch. A great option for a quick dinner, game night, or as a snack. You can fry or bake these tenders for a healthier version, and they’re perfect with dipping sauces like ranch, honey mustard, or BBQ.

• Author: Janet
• Prep Time: 15 minutes (plus marination time)
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Yield: 4-6 servings
• Category: Main Course, Appetizer, Snack
• Method: Frying, Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

• For the Chicken Tenders:
  • 1 ½ lbs chicken tenders (or boneless, skinless chicken breasts cut into strips)
  • 1 cup buttermilk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • Salt and pepper to taste
• For the Breading:
  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper (optional for heat)
  • Salt and pepper to taste
• For Frying:
  • Vegetable oil (for frying)
  • Fresh parsley, chopped (for garnish)

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Instructions

• Marinate the Chicken: In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken tenders and coat them well. Cover and refrigerate for at least 1 hour (overnight for extra tenderness).
• Prepare the Breading: In a separate bowl, mix together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), and a pinch of salt and pepper.
• Heat the Oil: Heat vegetable oil in a large skillet or deep pan over medium-high heat to 350°F (175°C).
• Coat the Chicken: Remove chicken from the marinade and dredge in the flour mixture, pressing gently to coat evenly. For extra crispiness, repeat the dipping process by dipping the chicken back into the buttermilk and then back into the flour.
• Fry the Chicken Tenders: Fry the tenders in batches, cooking for 3-4 minutes on each side, until golden brown and the internal temperature reaches 165°F (74°C). Drain on paper towels.
• Serve: Garnish with freshly chopped parsley and serve with your favorite dipping sauces.

Notes

• Gluten-Free Option: Use gluten-free flour in place of regular flour.
• Baked Version: Preheat oven to 400°F (200°C) and bake tenders for 20-25 minutes, flipping halfway through.
• Spicy: Add more cayenne or chili powder for an extra spicy kick.