Save This buttermilk fried chicken tenders recipe brings that nostalgic golden crunch of diner and drive–thru favorites right to your home kitchen. Perfect for weeknights or cozy game days these chicken strips have that juicy–inside crispy–outside magic that wins over kids and grown–ups alike. With a simple marinade and a few smart tricks from years of backyard picnics you will get restaurant–level results every time.
My first time making these for a family picnic they disappeared in minutes. Now everyone expects them on birthdays and potlucks and I love how easy it is to whip up a batch.
Ingredients
- Chicken tenders or boneless skinless chicken breast cut into strips: fresh chicken gives the best texture and moisture
- Buttermilk: helps tenderize the chicken and adds classic tang flavor look for cultured buttermilk in the dairy aisle
- All-purpose flour: for a classic golden crispy coating make sure it is fresh for best crunch
- Cornstarch: creates an ultra-crisp texture in the breading even after frying
- Salt and freshly cracked black pepper: plus a medium amount ensures the right seasoning all the way through
- Paprika: brings warm color and subtle smokiness I usually reach for smoked paprika if on hand
- Garlic powder and onion powder: deliver that savory flavor you crave
- Cayenne pepper or chili powder: gives gentle heat use more or less to taste
- Egg: helps the flour mixture cling to the chicken giving you a crunchy crust
- Neutral oil for frying: such as peanut canola or vegetable makes for even browning with no lingering flavors opt for oil with a high smoke point
Instructions
- Marinate the Chicken:
- Place the chicken tenders in a large bowl and pour over the buttermilk salt and a big pinch of black pepper. Toss so every piece is coated fully submerge the chicken and cover. Let this marinate in the fridge for at least 1 hour or up to overnight. The longer you marinate the juicier and more flavorful the chicken becomes.
- Prepare the Breading Station:
- Mix together flour cornstarch paprika garlic powder onion powder extra salt and cayenne pepper in a wide shallow bowl. In a second bowl crack and whisk the egg. The third bowl will be left empty to hold the breaded pieces before frying.
- Bread the Tenders:
- Working with one piece at a time let extra marinade drip off then dip the chicken into the flour mixture pressing so every crevice is coated. Dip into the egg then again firmly press into the flour mixture. Double dredging is the secret to getting those flaky craggy bits everyone loves.
- Preheat Your Oil:
- Pour oil into a deep heavy skillet to a depth of about two inches. Heat to 350 to 360 degrees Fahrenheit. If you do not have a thermometer drop a pinch of flour into the oil and look for fast bubbling around the edges.
- Fry in Batches:
- Carefully lower the chicken tenders into the hot oil without crowding the pan. Fry for about four to five minutes per side turning once until deep golden brown and the chicken is cooked through. Adjust heat as needed so the crust browns slowly for even crispiness.
- Drain and Rest:
- Lift the fried tenders onto a wire rack or paper towels to drain. Let them rest a few minutes before serving. This allows the juices to settle so the breading stays crunchy instead of soggy.
Save My favorite ingredient is always the smoky paprika because it turns simple fried chicken into something really special. I will never forget the first time my daughter helped me double dredge the chicken (her pride in those crunchy tenders was unforgettable).
Storage Tips
Store leftover chicken tenders in an airtight container in the fridge for up to three days. For best texture reheat in the oven or air fryer rather than the microwave to keep the crust crisp. If freezing arrange tenders in a single layer until solid then transfer to zip-top bags
Ingredient Substitutions
Swap out buttermilk for half yogurt and half milk if it is what you have in the fridge. If you want gluten-free use a cup for cup gluten-free flour blend and double check your seasonings. Season according to personal or family taste (some like extra garlic some love a bit of dried mustard).
Serving Suggestions
Serve hot out of the fryer with honey mustard ranch or spicy ketchup. I love tucking them into warm buns with pickles as a chicken tender sandwich or stacking over salads with creamy dressing. They pair perfectly with sweet corn slaw or classic mashed potatoes.
Cultural and Historical Context
Buttermilk fried chicken has its roots in the Southern United States where cooks discovered that soaking poultry in buttermilk tenderizes the meat while the seasoned flour crust gives unbeatable crunch. Over generations these recipes were shared and customized bringing comfort to tables across the country. Today chicken tenders remain a favorite fast food and family meal everywhere.
Save Do not skip seasoning your flour since that is where most of the punchy flavor comes from. And as I learned once at a family fish fry the wire rack really keeps everything crispy until serving time.
Recipe Guide
- → Why soak chicken tenders in buttermilk?
Buttermilk tenderizes the chicken and adds a tangy flavor, resulting in juicier, tastier pieces.
- → How do I achieve extra crispy chicken tenders?
Coat tenders twice in seasoned flour and ensure oil is hot enough before frying for maximum crispiness.
- → Can I bake instead of frying?
Baking is possible, but frying delivers a more authentic crunch and deeper golden color.
- → What dipping sauces pair well?
Honey mustard, ranch, barbecue, and spicy aioli all complement the chicken's savory flavors.
- → Should I use fresh or frozen chicken?
Fresh chicken is preferred for best texture, but thawed frozen chicken can also be used successfully.