Crispy Buttermilk Chicken Tenders
These buttermilk chicken tenders are crispy on the outside, juicy on the inside, and packed with classic comfort food flavor. The buttermilk marinade helps keep the chicken tender while giving the crunchy coating that golden fried texture everyone loves for weeknight dinners, game day spreads, or family meals.
Ingredients
For the chicken:
- 2 lb (900 g) chicken tenderloins
- Vegetable oil for frying
- For the buttermilk marinade:
- 1 cup buttermilk
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- 1 tsp hot sauce optional
For the breading:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper optional
- 3 tbsp buttermilk
Instructions
Marinate
- In a large bowl or zip-top bag, combine buttermilk, salt, garlic powder, onion powder, black pepper, and hot sauce.
- Add chicken tenderloins and toss until fully coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours or overnight.
Bread
- In a shallow dish, whisk together flour, baking powder, and seasonings. Add the remaining 3 tablespoons of buttermilk to the flour mixture and gently toss with your hands. You should get small clumps throughout the breading.
- Remove the chicken from the marinade, allowing the excess buttermilk to drip off.
- Press each tender into the breading mixture until fully coated, making sure some of the clumps stick to the chicken.
- Place the breaded tenderloins on a wire rack or tray and let rest for 10 minutes.
Fry
- Fill a large Dutch oven or heavy-bottomed pot with about 1-1½ inches of vegetable oil and heat to 350°F (175°C).
- Working in batches, carefully add the tenders into the hot oil and fry for 4-5 minutes, or until golden brown. The internal temperature of the chicken should reach 165°F (74°C).
- Place the cooked tenders on a wire rack to let any excess oil drain off. Serve immediately with your favorite dipping sauce.
Notes
- Chicken breasts cut into strips can be used instead of tenderloins if preferred.
- Letting the breaded chicken rest before frying helps the breading stick better and creates a crispier coating.
- Use a thermometer to help maintain the oil temperature around 350°F (175°C) while frying. Don't overcrowd the pot, since adding too much chicken at once can lower the oil temperature and result in greasy tenders. If the oil gets too hot, the coating can brown too quickly before the chicken is fully cooked.
- For a lighter option, the tenders can be baked at 425°F (220°C) on a wire rack set over a baking sheet for about 18-22 minutes, flipping halfway through. Lightly spray with oil before baking for a crispier coating.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8-10 minutes, or in a 375°F (190°C) air fryer for 4-6 minutes.
- Cooked chicken tenders can also be frozen for up to 2 months. Reheat directly from frozen in a 350°F (175°C) oven for 20-25 minutes, or in a 375°F (190°C) air fryer for 10-12 minutes, flipping halfway through.
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