Crispy Buttermilk Fried Chicken Tenders Recipe

Crunchy, juicy buttermilk fried chicken tenders made easy! Perfectly seasoned and crispy for your next delicious meal or snack, this Buttermilk Fried Chicken Tenders recipe brings together tender chicken soaked in tangy buttermilk and coated in a flavorful, crispy crust that’s irresistible. Whether you’re feeding a crowd or just craving a satisfying treat, this recipe guarantees golden, crisp bites every time.

Why You’ll Love This Recipe

• Effortless Prep: Simple ingredients and straightforward steps make it approachable for cooks of all skill levels.
• Perfect Crunch: Achieves an irresistible crispy coating without being greasy or heavy.
• Juicy Inside: The buttermilk soak keeps the chicken tender and full of flavor.
• Versatile Snack or Meal: These tenders work perfectly as an appetizer, snack, or main dish.
• Family Favorite: Loved by kids and adults alike, perfect for any occasion.

Ingredients You’ll Need

These ingredients are straightforward yet essential to creating the perfect balance of taste, texture, and that beautiful golden color. Each component plays a crucial role in delivering crispy, juicy buttermilk fried chicken tenders you’ll want to make again and again.

• Chicken tenders: Fresh or thawed, boneless and skinless for easy cooking and eating.
• Buttermilk: Adds tang and tenderizes the chicken, making every bite juicy.
• All-purpose flour: The base of the crispy coating, providing that classic crunch.
• Seasonings and spices: Salt, pepper, paprika, garlic powder, onion powder, and cayenne for perfectly balanced flavor.
• Vegetable oil: Ideal for frying due to its high smoke point and neutral flavor.
• Baking powder (optional): Helps boost crispiness in the coating for an extra crunch.

Variations for Buttermilk Fried Chicken Tenders

It’s so easy to customize this recipe to suit your dietary needs or taste preferences. Feel free to experiment and make it your own!

• Spicy Version: Add more cayenne pepper or hot sauce to the buttermilk soak for a fiery kick.
• Gluten-Free: Swap all-purpose flour with a gluten-free flour blend or crushed cornflakes for the coating.
• Herb-Infused: Mix fresh herbs like thyme or rosemary into the breading for a fragrant twist.
• Baked Option: For a lighter meal, bake the tenders instead of frying, ensuring a crispy outer layer.
• Buttermilk Substitute: Use plain yogurt or milk + lemon juice as a buttermilk alternative if needed.

How to Make Buttermilk Fried Chicken Tenders

Step 1: Marinate the Chicken

Place the chicken tenders in a bowl and cover them with the buttermilk mixture seasoned with a pinch of salt and pepper. Allow them to soak for at least 1 hour, or overnight if possible, to ensure deep flavor and tenderness.

Step 2: Prepare the Breading

In a shallow dish, combine the all-purpose flour, baking powder (if using), and seasonings like paprika, garlic powder, onion powder, salt, pepper, and a touch of cayenne. Mix well to distribute the spices evenly.

Step 3: Coat the Chicken

Remove the tenders from the buttermilk, letting the excess drip off before dredging each piece thoroughly in the seasoned flour mixture. Press the coating onto the chicken to ensure an even, thick crust.

Step 4: Heat the Oil

Pour vegetable oil into a heavy skillet or deep fryer, filling it about 2 inches deep. Heat the oil to 350°F (175°C) for perfect frying temperature—too hot and the crust burns, too cool and the coating absorbs too much oil.

Step 5: Fry Until Golden

Carefully place chicken tenders in the hot oil, frying in batches without overcrowding. Cook for about 3-4 minutes per side, flipping once, until golden brown and cooked through. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).

Step 6: Drain and Serve

Transfer the fried tenders to a wire rack or paper towels to drain excess oil. Let them rest briefly to retain crispness, then serve hot with your favorite dipping sauces.

Pro Tips for Making Buttermilk Fried Chicken Tenders

• Marinate Longer: The longer the chicken soaks in buttermilk, the juicier and more flavorful it becomes.
• Double Dipping: For extra crunch, dip tenders back in the buttermilk then flour again before frying.
• Temperature Control: Maintain oil temperature steadily between 325°F and 350°F to ensure even cooking.
• Use a Wire Rack: Rest chicken on a wire rack instead of paper towels to keep the crust crispy.
• Don’t Crowding: Fry in small batches to avoid temperature drops that lead to greasy tenders.

How to Serve Buttermilk Fried Chicken Tenders

Garnishes

Sprinkle fresh chopped parsley or chives over the tenders for a pop of color and freshness that complements the rich chicken flavor beautifully.

Side Dishes

Classic sides like coleslaw, crispy French fries, or a light green salad balance the richness of the tenders perfectly. Mashed potatoes or macaroni and cheese also make comforting accompaniments.

Creative Ways to Present

Serve tenders with a trio of dipping sauces such as honey mustard, spicy ranch, and barbecue sauce for a fun, interactive meal. You can also turn them into sliders using mini buns and pickles for a crowd-pleasing party snack.

Make Ahead and Storage

Storing Leftovers

Keep leftover chicken tenders in an airtight container in the refrigerator for up to 3 days to maintain freshness and texture.

Freezing

Freeze cooled tenders individually on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Freeze uncooked but marinated chicken tenders separately to retain best quality.

Reheating

Reheat tenders in an oven or air fryer at 350°F for 8-10 minutes to revive crispiness. Avoid microwaving as it makes the coating soggy and less appetizing.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk with a tablespoon of lemon juice or vinegar added and left to sour for 5 minutes works as an easy substitute for buttermilk and still tenderizes the chicken well.

What oil is best for frying chicken tenders?

Vegetable oil, canola oil, or peanut oil are great choices because they have high smoke points and neutral flavors, ensuring a clean and crispy fry.

How do I know when the chicken tenders are done?

Use a meat thermometer to check that the internal temperature has reached 165°F (74°C), or cut into a tender to ensure juices run clear without any pink inside.

Can I bake these instead of frying?

Yes! Bake them on a greased wire rack at 425°F (220°C) for 15-20 minutes, flipping halfway through, to get a healthier but still crispy alternative.

Why is my coating falling off the chicken?

Make sure to shake off excess buttermilk before dredging and press the flour mixture firmly onto the tenders. Also, avoid overcrowding the pan while frying to keep the crust intact.

Final Thoughts

There truly is nothing like biting into golden, crispy buttermilk fried chicken tenders that are juicy on the inside and bursting with flavor. This recipe is a reliable go-to that’s easy to make and endlessly satisfying, whether for a weeknight dinner, game day, or casual gathering. Give these tenders a try and watch them become a fast favorite in your kitchen!

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