If you’re anything like me, you know that nothing beats a crunchy, flavorful chicken tender fresh out of the skillet. That’s why I’m so excited to share this Crispy Buttermilk Fried Chicken Tenders Recipe with you—it’s my go-to for satisfying that craving every time. Juicy, tender chicken soaked in a tangy buttermilk marinade, coated in a perfectly seasoned, super crispy crust, then fried to golden perfection. Trust me, once you try this, you’ll be hooked just like my family and me!
Why You’ll Love This Recipe
- Ultra-Crispy Crust: Thanks to a clever buttermilk and flour combo that creates craggy, crunchy bits every time.
- Juicy and Tender Inside: That tangy buttermilk soak keeps the chicken irresistibly moist.
- Flavor-Packed but Simple: A blend of smoky paprika, garlic, and just enough heat to keep things interesting.
- Family Favorite: Whenever I make this, my kids and husband go crazy for leftovers—if there are any!
Ingredients You’ll Need
Every ingredient works together to make sure these chicken tenders are rich in flavor and perfectly crispy. I always recommend fresh spices whenever possible, and good-quality buttermilk makes a big difference.
- Buttermilk: This not only tenderizes the chicken but adds a subtle tang that brightens the flavor.
- Salt: Essential for seasoning both the marinade and the breading; don’t skip it!
- Garlic Powder: Adds a savory kick without overpowering the chicken.
- Smoked Paprika: Gives a lovely smoky depth that makes the breading addicting.
- Cayenne Pepper: Just enough heat to warm things up—feel free to adjust it to your spice preference.
- Black Pepper: Freshly ground if you can; it adds a nice bite.
- Chicken Tenderloins: The star of the show; tender and quick-cooking.
- All-Purpose Flour: For that classic crispy coating, I usually avoid substitutes to keep the texture right.
- Baking Powder: This little trick helps the breading puff up and crisp beautifully.
- Onion Powder: A subtle sweetness that complements garlic and paprika.
- Dried Parsley: Adds a touch of color and fresh herbal notes.
- Vegetable Oil: Choose a neutral oil with a high smoke point for frying like canola or sunflower.
Variations
I love experimenting with these chicken tenders—whether adding a twist of heat or switching up the textures, this recipe is a great base to make your own.
- Spicy Kick: I once doubled the cayenne and added a pinch of chipotle powder, making these tenders a smoky, spicy hit at a summer BBQ.
- Herbaceous: Swapping dried parsley for fresh thyme or rosemary is a great idea when you want a more aromatic bite.
- Gluten-Free Option: Try substituting with a gluten-free flour blend for the breading—it still crisps up nicely but may need a bit more attention during frying.
- Oven-Baked Version: You can bake these in the oven for a lighter alternative; I’ll share some tips below on how to keep that crisp!
How to Make Crispy Buttermilk Fried Chicken Tenders Recipe
Step 1: Make the Magical Buttermilk Marinade
Whisk together the buttermilk with salt, garlic powder, smoked paprika, cayenne, and black pepper. This marinade is where the flavor and tenderness start—it’s important to get it well combined. Then toss in your chicken tenders and make sure each piece is completely coated. Cover the bowl and refrigerate for at least 4 hours; longer marinating (up to 24 hours) lets the flavors soak in deeply and really tenderizes the chicken.
Step 2: Prepare the Super Crispy Breading Mix
In a shallow dish, mix the flour, baking powder, salt, paprika, garlic and onion powders, dried parsley, and cayenne. Here’s the trick I learned: add a couple tablespoons of buttermilk to the flour mix and use your fingertips to rub it in until small clumps form. These little craggy bits fry up extra crunchy, making the crust wonderfully textured.
Step 3: Dredge and Ready the Chicken
Take your tenders out of the marinade a few at a time, letting excess drip off, and press them firmly into the breading mixture. Don’t be shy here—getting a thick, even coating is key to that signature crunch. Set the breaded tenders on a wire rack or plate to rest while you heat your oil.
Step 4: The Perfect Fry
Heat about 3 inches of vegetable oil in a deep pan or Dutch oven to 350°F (175°C). Using a deep fry thermometer helps keep the temperature steady—this is a game changer I discovered that avoids greasy, soggy coating. Fry 3-4 tenders at a time, turning occasionally, for about 5–6 minutes until golden and cooked through (internal temp should read 165°F). Drain on a wire rack to keep crispy. Repeat with the rest, keeping the oil temperature consistent.
Pro Tips for Making Crispy Buttermilk Fried Chicken Tenders Recipe
- Maintain Oil Temperature: Use a thermometer and don’t overcrowd the pan to keep the oil at 350°F. This keeps your breading crispy and the chicken juicy every time.
- Clumpy Breading Magic: Adding buttermilk to the flour creates those irresistible crispy clusters most people think come only from restaurants.
- Marinate Overnight: I found letting the chicken soak for up to 24 hours yields the best tender result without extra work.
- Drain Properly: Always use a wire cooling rack after frying instead of paper towels to avoid soggy bottoms and keep that crunch.
How to Serve Crispy Buttermilk Fried Chicken Tenders Recipe
Garnishes
I love sprinkling fresh chopped parsley on top—it adds a pop of color and a fresh herbal brightness that just lifts the richness of the fried tenders. Sometimes I add a squeeze of lemon for extra zing, especially in warmer months.
Side Dishes
Classic sides like creamy coleslaw, crispy fries, or mashed potatoes pair perfectly with these tenders. When I want something lighter, a crisp green salad or roasted veggies balances the meal nicely. For dipping, ranch, honey mustard, or spicy aioli are always winners at my table.
Creative Ways to Present
For parties, I love serving these tenders on a big platter with an assortment of dipping sauces and colorful veggie sticks. Another fun idea I tried was making mini sliders with these tenders, slaw, and pickles on soft buns for an irresistible finger food buffet.
Make Ahead and Storage
Storing Leftovers
I usually let leftovers cool completely then store them in airtight containers in the fridge for up to 3 days. Keeping them on a wire rack in the fridge helps preserve their crispy coating, so avoid stacking them tightly.
Freezing
I’ve frozen these tenders successfully by flash freezing them on a baking sheet first, then transferring to a freezer bag. They keep well for up to a month and make for an easy, tasty snack or meal anytime.
Reheating
To reheat, I highly recommend an air fryer at 375°F for 8–10 minutes, flipping halfway. This brings back the crunch without drying them out. Oven reheating on a wire rack at 400°F for 15–20 minutes also works well. Avoid microwaving—it makes the crust soggy, which is a letdown.
FAQs
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Can I use regular milk instead of buttermilk?
You can, but I recommend adding a tablespoon of lemon juice or vinegar to a cup of milk to mimic buttermilk’s acidity. This helps tenderize the chicken and gives that subtle tang that really makes the recipe shine.
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How do I know when my oil is hot enough for frying?
Using a deep fry thermometer is your best bet—it ensures your oil stays at 350°F. If you don’t have one, you can drop a small bit of bread or batter into the oil; if it sizzles immediately and browns in about a minute, you’re good to go.
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Can I bake these chicken tenders instead of frying?
Absolutely! Bake the tenders on a wire rack at 425°F for about 20-25 minutes, flipping halfway through. This keeps them crispier than baking directly on a pan, though frying gives the best crunch.
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Why is my breading falling off when frying?
Make sure to press the breading firmly onto the chicken and don’t let excess marinade drip before coating. Also, letting the coated tenders rest for a few minutes before frying helps the breading set better and stick during cooking.
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How crispy will the chicken tenders be after refrigerating or freezing?
They stay fairly crispy if cooled and stored properly, but reheating in an air fryer or oven is key to restoring the crispiness. Avoid the microwave as it will soften the crust.
Final Thoughts
I absolutely love how this Crispy Buttermilk Fried Chicken Tenders Recipe turns out every single time. It’s my secret weapon for comfort food that feels special but comes together without fuss. When I first tried it, I was amazed at how juicy and crunchy it was—something my family really appreciates after years of less-than-perfect fried chicken attempts! Whether it’s weeknight dinner or a weekend treat, I hope you enjoy making and sharing these tenders as much as I do. Give it a try—you won’t regret it!
Print
Crispy Buttermilk Fried Chicken Tenders Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
This Crispy Buttermilk Fried Chicken Tenders recipe delivers juicy, tender chicken coated in a flavorful, ultra-crispy crust. Marinated overnight in a spiced buttermilk mixture, these tenders are perfectly fried to golden perfection, making for an irresistible appetizer or main dish.
Ingredients
Buttermilk Marinade
- 1 cup buttermilk
- 1 ½ teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 2 pounds chicken tenderloins
Breading
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ¼ teaspoon cayenne pepper
- 2 tablespoons buttermilk
For Cooking
- 4–6 cups vegetable oil (for frying)
Instructions
- Prepare the Buttermilk Marinade: In a large bowl, whisk together buttermilk, salt, garlic powder, smoked paprika, cayenne pepper, and black pepper until well combined.
- Marinate the Chicken: Add the chicken tenders to the marinade, ensuring every piece is fully coated. Cover and refrigerate for at least 4 hours, up to 24 hours for best flavor and tenderness.
- Prepare the Breading: In a shallow dish, combine flour, baking powder, salt, paprika, garlic powder, onion powder, dried parsley, and cayenne pepper. Add 2 tablespoons of buttermilk to the dry mixture. Rub the buttermilk into the flour mix with your fingertips to create small clumps for an ultra-crispy crust after frying.
- Dredge the Chicken: Remove chicken from the marinade a few pieces at a time, letting excess drip off. Firmly press the chicken into the breading mixture to coat thoroughly.
- Set Aside: Place breaded chicken tenders on a wire rack or plate to rest while heating oil.
- Fry the Chicken: Heat about 3 inches of vegetable oil in a deep pan or Dutch oven to 350°F (175°C) using a deep-fry thermometer for accuracy. Working in batches, fry 3-4 chicken tenders at a time for 5–6 minutes, turning occasionally until golden brown and internal temperature reaches 165°F (74°C).
- Repeat Frying: Maintain oil at 350°F and continue frying remaining chicken tenders in batches.
- Drain and Serve: Transfer cooked tenders to the wire rack over a baking sheet to drain excess oil. Optionally sprinkle with fresh chopped parsley and serve hot.
Notes
- Recipe yields approximately 4 servings; number of tenders may vary based on size.
- Use a deep-fry thermometer and maintain oil at 350°F (175°C) for perfect frying and crispy texture.
- Avoid overcrowding the pan to prevent dropping oil temperature and soggy breading.
- For reheating frozen tenders, air fry at 375°F (190°C) for 8–10 minutes flipping halfway, or bake at 400°F (200°C) on a wire rack for 15–20 minutes until hot and crispy. Avoid microwaving to prevent sogginess.
- This recipe includes about 1 cup of vegetable oil in its nutritional calculations.
Nutrition
- Serving Size: 1 serving (about 5 oz chicken tenders)
- Calories: 520
- Sugar: 1g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 5g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
