Introduction
There’s nothing quite like biting into a juicy, tender piece of fried chicken with a perfectly seasoned, crunchy crust. These Crispy Buttermilk Fried Chicken Tenders are soaked in a tangy buttermilk marinade to tenderize and flavor the meat, then coated in a seasoned flour mix that fries up golden and crisp. Perfect for dinner, parties, game day, or even your next picnic — they’re way better than fast food!
Ingredients
🐔 For the Chicken Marinade:
- 1 ½ lbs chicken tenders (or chicken breasts sliced into strips)
- 2 cups buttermilk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for heat)
🧂 For the Dredge/Coating:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon baking powder (adds extra crispness)
- Optional: 1 tablespoon cornstarch (for extra crunch)
🛢️ For Frying:
- Vegetable oil or peanut oil, for deep frying (enough to fill your skillet/pot 2–3 inches)
Instructions
Step 1: Marinate the Chicken
- In a large bowl, combine the buttermilk, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
- Add the chicken tenders and stir to coat.
- Cover and refrigerate for at least 2 hours, ideally overnight for best flavor and tenderness.
Step 2: Prepare the Dredge (Flour Coating)
- In another bowl or shallow dish, mix the flour, salt, paprika, garlic powder, onion powder, black pepper, baking powder, and optional cornstarch.
- (Optional but great trick): Add 2–3 tablespoons of the buttermilk marinade to the flour and mix with a fork. This creates small clumps that stick to the chicken and give extra texture when fried.
Step 3: Coat the Chicken
- Remove chicken from the marinade, letting the excess drip off.
- Dredge each tender in the seasoned flour, pressing firmly so the coating sticks well.
- Place on a wire rack or tray and let them rest for 10–15 minutes. This helps the coating adhere and prevents it from falling off when frying.
Step 4: Fry the Chicken
- In a heavy-bottomed pot or skillet, heat about 2–3 inches of oil to 350°F (175°C).
- Fry the chicken in batches (don’t overcrowd the pan!) for 4–6 minutes, turning occasionally, until golden brown and cooked through (internal temp should be 165°F/74°C).
- Use a slotted spoon or tongs to remove and drain on a wire rack or paper towels.
Step 5: Serve and Enjoy!
- Serve hot with your favorite dipping sauces: honey mustard, ranch, spicy mayo, or classic ketchup.
- Great with fries, coleslaw, biscuits, or a crisp side salad.
🔥 Pro Tips
- Double dredge for extra crispy tenders: Dip the floured chicken back into the buttermilk and re-coat in flour.
- Don’t skip the rest time after dredging — it’s key for that extra crispy crust!
- Use a thermometer to monitor oil temperature — too hot and the outside burns, too cool and they’ll be greasy.