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- 1 lb chicken tenders - 2 cups buttermilk - 1 tablespoon hot sauce (adjust to taste) - 2 cups all-purpose flour - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon black pepper - 1 teaspoon salt - Oil for frying (vegetable or canola) When making buttermilk fried chicken tenders, accuracy matters. Use one pound of chicken tenders for four servings. Measure two cups of buttermilk for soaking. The hot sauce adds heat; one tablespoon is a good start. For the coating, two cups of all-purpose flour will give you a nice crunch. Each spice—paprika, garlic powder, onion powder, black pepper, and salt—should be measured carefully at one teaspoon each. This balance creates great flavor. You can make this dish your own! Want more heat? Add more hot sauce to the buttermilk. You can also use buttermilk ranch seasoning for extra flavor in the coating. If you prefer a healthier option, try a blend of whole wheat flour and all-purpose flour. For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour. These simple swaps will make the dish fit your taste and diet. {{ingredient_image_1}} To start, grab a large bowl. Add 2 cups of buttermilk. Then, mix in 1 tablespoon of hot sauce. Whisk until it is well combined. This mixture is key. It makes the chicken tender and adds flavor. Next, take your 1 pound of chicken tenders. Place them in the buttermilk mixture. Make sure all of the chicken is fully submerged. Cover the bowl with plastic wrap. Now, refrigerate for at least 2 hours. For the best taste, marinate overnight. Once marinated, prepare to coat the chicken. In a separate bowl, mix 2 cups of flour with 1 teaspoon each of paprika, garlic powder, onion powder, black pepper, and salt. Heat oil in a deep skillet. Aim for medium-high heat, around 350°F. Remove each chicken tender from the buttermilk. Let the excess drip off. Dredge it in the flour mixture. Press lightly to ensure it sticks well. Carefully place the chicken tenders in the hot oil. Fry them in batches. Avoid overcrowding the pan. Cook for 4-6 minutes on each side. They should turn golden brown. The chicken should reach an internal temperature of 165°F. Once done, move the chicken tenders to a wire rack. Use paper towels to drain the excess oil. Serve them hot with your favorite dipping sauces. Enjoy! To make your chicken tenders crispy, start with the right buttermilk mix. Use 2 cups of buttermilk, adding 1 tablespoon of hot sauce for a kick. Let your chicken soak for at least 2 hours. Overnight gives the best flavor. When you coat the chicken, press the flour mix firmly onto each piece. This helps create a thick, crunchy crust. A common mistake is not letting the chicken marinate long enough. Skipping this step leads to dry meat. Another mistake is overcrowding the pan. Fry in small batches to keep the oil hot. If the oil cools, your tenders will turn out soggy. Also, make sure to shake off excess buttermilk before dredging in flour. This step makes a big difference. The perfect frying temperature is 350°F (175°C). Use a thermometer to check the oil. If it’s too hot, the crust burns before the chicken cooks. If it’s too cool, the chicken absorbs oil and becomes greasy. Fry each tender for 4 to 6 minutes on each side. The chicken is done when it reaches an internal temperature of 165°F (74°C). This ensures juicy, tender bites every time. Pro Tips Marination Matters: For the best flavor and tenderness, marinate the chicken tenders in the buttermilk mixture overnight if possible. This allows the flavors to fully penetrate the meat. Fry in Batches: Avoid overcrowding the pan while frying. Frying in smaller batches ensures even cooking and prevents the oil temperature from dropping, which can lead to soggy chicken. Check Oil Temperature: Use a kitchen thermometer to check the oil temperature before frying. Maintaining the oil at around 350°F (175°C) is crucial for achieving that perfect crispy texture. Drain Properly: After frying, place the chicken tenders on a wire rack to drain excess oil instead of paper towels. This keeps them crispy and prevents them from becoming soggy. {{image_2}} To add some heat, mix extra hot sauce into the buttermilk. You can start with 2 tablespoons for a kick. Marinate the chicken for at least 2 hours. This makes each bite spicy and tasty. Choose a hot sauce you love for the best flavor. If you want a healthier option, try baking instead of frying. Coat the chicken in the buttermilk mix and then the flour mix. Place them on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for about 20-25 minutes. Flip halfway through for even cooking. This method gives a crispy texture without all the oil. You can also make these tenders gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Other options include almond flour or rice flour. Just follow the same coating steps. Your chicken will still taste amazing and crispy! To store leftover chicken tenders, let them cool to room temperature. Place them in an airtight container. Make sure to layer them with parchment paper to avoid sticking. Keep the container in the fridge. They will stay fresh for up to three days. To reheat your chicken tenders, preheat your oven to 375°F (190°C). Place the tenders on a baking sheet. Bake them for about 10-15 minutes. This keeps them crispy and heated well. You can also use an air fryer. Set it to 350°F (175°C) and heat for about 5-7 minutes. For long-term storage, freeze the chicken tenders. Make sure they are fully cooled. Wrap each piece in plastic wrap, then place them in a freezer bag. Squeeze out as much air as possible. They can last up to three months in the freezer. When ready, thaw them in the fridge overnight before reheating. You should marinate the chicken in buttermilk for at least 2 hours. For best taste, aim for an overnight soak. This helps to tenderize the meat. It also adds great flavor to the tenders. I recommend using vegetable or canola oil for frying. These oils have a high smoke point. This means they can get very hot without burning. They also have a neutral flavor, which lets the chicken shine. Yes, you can make these chicken tenders ahead of time. You can marinate the chicken the night before. Just keep it in the fridge. You can also cook and store them. Just reheat in the oven to keep them crispy. Several dipping sauces work well with buttermilk chicken tenders. Honey mustard is a classic choice. Ranch dressing also pairs nicely. For a spicy kick, try a sriracha sauce. Each sauce adds its own unique flavor to the dish. Now you have all you need to make great buttermilk chicken tenders. We covered the key ingredients, proper measurements, and optional add-ins to customize your dish. I shared step-by-step instructions for preparing, marinating, and frying your tenders. Tips helped avoid mistakes and gave you ideas for spicy or oven-baked variations. Finally, you learned how to store and reheat leftovers easily. Enjoy your cooking! With these tools, you can make tasty chicken tenders anytime. Trust me, they will be a hit!

Crispy Buttermilk Fried Chicken Tenders

Deliciously crispy chicken tenders marinated in buttermilk and fried to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb chicken tenders
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 cups all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • as needed Oil for frying (vegetable or canola)

Instructions
 

  • In a large bowl, combine the buttermilk and hot sauce. Whisk together until well mixed.
  • Add the chicken tenders to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours (overnight for best results).
  • In a separate bowl, mix the flour, paprika, garlic powder, onion powder, black pepper, and salt.
  • Heat oil in a deep skillet or frying pan over medium-high heat until hot (about 350°F/175°C).
  • Remove each chicken tender from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, pressing lightly to ensure an even coating.
  • Carefully place the coated chicken tenders in the hot oil, frying in batches to avoid overcrowding the pan. Cook for 4-6 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
  • Once cooked, transfer the chicken tenders to a wire rack lined with paper towels to drain excess oil.
  • Serve hot with your choice of dipping sauces, like honey mustard or ranch dressing.

Notes

For best results, marinate the chicken overnight.
Keyword buttermilk, fried chicken, tenders