If you are craving that perfect blend of crispy, juicy, and flavorful chicken, look no further than this Buttermilk Fried Chicken Tenders Recipe. These tenders are soaked in tangy buttermilk, coated in a well-seasoned flour mixture, and fried to golden perfection, making every bite irresistibly tender and crunchy. Whether it’s a weeknight dinner or a weekend treat, this recipe is the ultimate crowd-pleaser that brings a little piece of southern comfort right into your kitchen.
Ingredients You’ll Need
This Buttermilk Fried Chicken Tenders Recipe relies on a handful of simple yet essential ingredients that work harmoniously to deliver incredible flavor and texture. Each element plays a role, from the marinade that tenderizes the chicken to the mix that creates that crave-worthy crispy crust.
- 1 ½ pounds chicken tenders: The star of the dish, these provide juicy, tender meat that’s quick to cook.
- 1 cup buttermilk: Adds tangy flavor and tenderizes the chicken for maximum juiciness.
- 1 teaspoon hot sauce (optional): A little kick that enhances depth without overpowering.
- 1 ½ cups all-purpose flour: The base for the crispy coating, creating a golden crust.
- ½ cup cornstarch: Helps achieve an extra-light, crunchy texture on the outside.
- 1 teaspoon paprika: Adds smokiness and a beautiful color to the coating.
- 1 teaspoon garlic powder: Offers savory warmth for a well-rounded flavor profile.
- 1 teaspoon onion powder: Boosts aroma and adds subtle sweetness.
- ½ teaspoon cayenne pepper: For gentle heat that wakes up your taste buds.
- 1 teaspoon salt: Essential for enhancing all the other flavors.
- ½ teaspoon black pepper: Gives a hint of pungency and spice.
- Vegetable oil for frying: A neutral oil perfect for achieving that crispy golden crust without overpowering flavor.
How to Make Buttermilk Fried Chicken Tenders Recipe
Step 1: Marinate the Chicken
The magic starts with marinating the chicken tenders in buttermilk, and optionally hot sauce, for at least an hour or overnight. This step is crucial because the acidity of the buttermilk tenderizes the chicken, making it juicy and flavorful inside once cooked. It also helps the flour mixture stick beautifully, ensuring a crunchy exterior.
Step 2: Prepare the Flour Coating
In a separate bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This seasoning blend not only flavors the crust but also adds that irresistible golden color and a kick of spice, balancing the richness of the fried chicken.
Step 3: Dredge the Chicken
Remove the chicken tenders from the buttermilk marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing gently to ensure a thick, even coating. For extra crunch, dip the coated tenders back briefly in the buttermilk and repeat the flour coating. This double dredge step is a secret to achieving that perfect crispy crust everyone loves.
Step 4: Fry to Perfection
Heat 2–3 inches of vegetable oil in a deep skillet or Dutch oven to 350°F. Carefully fry the chicken tenders in batches to avoid overcrowding, cooking them for about 5 to 6 minutes until beautifully golden and cooked through. Turn them occasionally to fry evenly on all sides. Once done, set them on a paper towel-lined plate to drain excess oil and keep the crust crisp.
How to Serve Buttermilk Fried Chicken Tenders Recipe
Garnishes
To elevate your Buttermilk Fried Chicken Tenders Recipe, garnish with freshly chopped parsley or a sprinkle of flaky sea salt. These simple touches not only add a pop of color but also freshen the palate, balancing the richness of the fried coating.
Side Dishes
Pair your crispy chicken tenders with creamy coleslaw, buttery mashed potatoes, or a fresh green salad. These sides offer a delightful contrast in textures and flavors, making your meal even more satisfying. Don’t forget some classic dipping sauces like honey mustard, ranch, or spicy aioli to dip and dunk every tender bite.
Creative Ways to Present
Serve your chicken tenders stacked tall on a rustic wooden board with small bowls of assorted dips for a fun and casual presentation. Or create sliders by pairing tenders with mini buns, pickles, and a drizzle of your favorite sauce—perfect for parties or casual gatherings. Wrapping them in parchment paper with a sprinkle of coarse salt also makes a charming street-food-inspired presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that’s rare!), store the chicken tenders in an airtight container in the refrigerator for up to 3 days. Make sure they’re cooled completely before sealing to maintain texture and flavor as much as possible.
Freezing
You can freeze the cooked chicken tenders by placing them in a single layer on a baking sheet first, then transferring them to a freezer-safe bag or container once frozen solid. This method keeps them from sticking together. They’ll keep well for up to 1 month and are perfect for a quick snack or meal.
Reheating
To bring back that glorious crispiness, reheat your chicken tenders in a 375°F oven for about 10 minutes, turning halfway through. Avoid microwaving as it tends to make the coating soggy. This oven method revives the crunch and retains the juicy interior beautifully.
FAQs
Can I make this recipe without buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can create a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes. This mixture mimics the acidity that tenderizes the chicken and helps with the coating.
Is it possible to bake these chicken tenders instead of frying?
Yes! For a healthier twist, bake the coated chicken tenders at 425°F for 20–25 minutes, flipping halfway through. Be sure to spray them with oil beforehand to help the crust crisp up nicely in the oven.
How spicy is this Buttermilk Fried Chicken Tenders Recipe?
The spice level is mild but can be adjusted to your liking by varying the amount of cayenne pepper and hot sauce in the marinade. Even without the hot sauce, the seasoning blend provides a flavorful kick without overwhelming heat.
Can I use chicken breasts instead of tenders?
Yes, you can slice chicken breasts into strips similar in size to tenders and follow the same marinating and frying process. Just watch the cooking time as larger strips may need an extra minute or two to cook through.
What dipping sauces go best with these chicken tenders?
The classics like honey mustard and ranch are always a hit, but feel free to get creative with barbecue sauce, spicy mayo, or even a tangy blue cheese dressing. These sauces complement the crispy, flavorful coating perfectly.
Final Thoughts
You really can’t go wrong with this Buttermilk Fried Chicken Tenders Recipe—it’s a guaranteed way to bring a smile to the table. The combination of juicy chicken, tangy marinade, and that crackling, golden crust makes every bite a delight. So grab your ingredients, roll up your sleeves, and enjoy making this southern-style comfort food that’s sure to become a new favorite in your home!
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Buttermilk Fried Chicken Tenders Recipe
- Prep Time: 10 minutes (plus at least 1 hour marinating time)
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Kid-Friendly
Description
Buttermilk Fried Chicken Tenders deliver a crispy, flavorful Southern classic with tender chicken marinated in tangy buttermilk and perfectly seasoned flour coating. Crispy on the outside and juicy on the inside, these homemade chicken tenders are ideal for a satisfying main course, served with your favorite dipping sauces.
Ingredients
Chicken and Marinade
- 1 ½ pounds chicken tenders
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
Breading Mixture
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
For Frying
- Vegetable oil for frying (2–3 inches deep)
Instructions
- Marinate the Chicken: Place the chicken tenders in a large bowl and pour in the buttermilk and hot sauce if using. Stir gently to coat all pieces. Cover and refrigerate for at least 1 hour, or preferably overnight, to tenderize and infuse flavor.
- Prepare the Breading: In a separate bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix thoroughly to ensure even seasoning.
- Coat the Chicken: Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each tender in the flour mixture, pressing gently so the coating adheres well. For an extra crispy crust, dip each piece back into the buttermilk briefly and then re-coat with the flour mixture.
- Heat the Oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth of 2–3 inches. Heat the oil to 350°F (175°C), using a thermometer for accuracy.
- Fry the Chicken: Fry the tenders in batches, avoiding overcrowding the pan. Cook each batch for 5–6 minutes, turning occasionally, until the exterior is golden brown and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Drain and Serve: Remove the fried tenders with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve immediately while hot, paired with your favorite dipping sauces like honey mustard or ranch.
Notes
- Marinating the chicken overnight ensures maximum tenderness and flavor.
- For a healthier alternative, bake the coated tenders at 425°F for 20–25 minutes, flipping halfway through, after spraying them with oil.
- Use a thermometer to maintain consistent oil temperature for perfectly crispy results.
- Serve with dipping sauces such as honey mustard, ranch, or barbecue sauce for added flavor.
