Buttermilk Fried Chicken Tenders
This post may contain affiliate links. Read my full disclosure policy. One of my most popular recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection. Like most kids, my daughter prefers “kid food” to “grown-up food” any day of the week. Occasionally, it works to my advantage—a trip to McDonald’s makes excellent bribery—but most of the time I’m just dealing with a picky eater. Rather than desperately trying to coax her into eating dinner every night, sometimes I just make her favorites. These chicken tenders, marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection, are at the top of her list. They’re delicious plain, dipped in honey mustard sauce, or perched on top of a salad. And they’re not just for picky kids—everyone loves them. What you’ll need To Make Buttermilk Fried Chicken Tenders Step-by-Step Instructions To marinate the chicken: In a large sealable bag, combine the chicken tenders with the buttermilk, paprika, garlic powder, cayenne pepper, and salt. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours. When you’re ready to cook them, make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended. Add the buttermilk and stir with a fork until the mixture is evenly clumpy. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It’s a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on a foil-lined baking sheet. To fry the chicken: Line a baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it’s ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot with honey mustard sauce. You may also like Pecan Crusted Chicken Tenders with Honey Mustard Sauce Easy Chicken Parmesan Parmesan Crusted Chicken Fried Chicken Sandwiches Chicken Schnitzel 9 Best Pots and Pans For Your Kitchen Pecan Crusted Chicken Tenders with Honey Mustard Sauce Easy Chicken Parmesan Parmesan Crusted Chicken Fried Chicken Sandwiches Chicken Schnitzel 9 Best Pots and Pans For Your Kitchen Video Tutorial RecipeComments (1338)Add Comment Recipe Comments (1338) Add Comment Ingredients For the Marinade 2 pounds chicken tenderloins 1 cup buttermilk 1½ teaspoons salt ¼ teaspoon cayenne pepper ¼ teaspoon garlic powder ¼ teaspoon paprika 2 pounds chicken tenderloins 1 cup buttermilk 1½ teaspoons salt ¼ teaspoon cayenne pepper ¼ teaspoon garlic powder ¼ teaspoon paprika For the Breading 1½ cups all purpose flour 1½ teaspoons baking powder 1 heaping teaspoon salt ¾ teaspoon black pepper ¾ teaspoon garlic powder ¾ teaspoon paprika 3 tablespoons buttermilk 1½ cups all purpose flour 1½ teaspoons baking powder 1 heaping teaspoon salt ¾ teaspoon black pepper ¾ teaspoon garlic powder ¾ teaspoon paprika 3 tablespoons buttermilk For Cooking 3-4 cups vegetable oil, for cooking 3-4 cups vegetable oil, for cooking Instructions To marinate the chicken: In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours. To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy. Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet. To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot. Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color. Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying. Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through. To marinate the chicken: In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours. To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy. Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet. To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot. Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color. Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying. Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through. Pair with Nutrition Information Powered by Per serving (4 servings) Calories: 925 Fat: 51 Saturated fat: 1 Carbohydrates: 75g Sugar: 5g Fiber: 4g Protein: 41g Sodium: 1866mg Cholesterol: 96mg Per serving (4 servings) Calories: 925 Fat: 51 Saturated fat: 1 Carbohydrates: 75g Sugar: 5g Fiber: 4g Protein: 41g Sodium: 1866mg Cholesterol: 96mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: ChickenDinnerFreezer-FriendlyMake-AheadMost PopularAmerican Chicken Dinner Freezer-Friendly Make-Ahead Most Popular American