Buttermilk Fried Chicken Tenders are a comfort food classic that’s beloved by families and food lovers alike. Imagine sinking your teeth into golden, crispy tenders that are juicy on the inside and bursting with flavor. Whether you’re hosting a weekend family cookout, preparing a casual weeknight dinner, or putting together a tasty lunchbox treat for your kids, these tenders are sure to satisfy cravings and win hearts. With a marinade that infuses the chicken with tangy flavor and a double-dredging technique that delivers an irresistible crunch, this recipe is one that you’ll want in your culinary arsenal.
Why make this recipe
What makes this recipe special
This Buttermilk Fried Chicken Tenders recipe is not just a way to put dinner on the table; it’s a means to bring joy and comfort into your home. Here are a few reasons why it should make its way into your cooking repertoire:
Kid-Approved: Kids can be notoriously picky eaters, but crispy chicken tenders usually win them over every time. You can serve them with a variety of dipping sauces, from honey mustard to ranch, making meal times fun!
Quick and Convenient: When prepared at home, this dish can be whipped up in under an hour, especially with some prep beforehand. It’s the perfect option for busy weeknight meals.
Budget-Friendly: Chicken tenders are typically inexpensive, and when you make them from scratch, you save money compared to dining out.
Perfect for Any Occasion: Whether it’s a game day feast, casual parties, or just a family meal at home, these tenders are versatile enough to suit any occasion.
"This recipe was a hit at our family BBQ! Everyone went back for seconds—definitely my new go-to method for chicken tenders." – A happy home cook
How to make Buttermilk Fried Chicken Tenders
Step-by-step overview
Making Buttermilk Fried Chicken Tenders is a straightforward process that anyone can master. The chicken gets a delightful soak in a buttermilk marinade, enhancing its flavor and tenderness. After a dusting of seasoned flour, they’re fried to crispy perfection. Here’s how it comes together:
- Marinate the chicken in the buttermilk for at least two hours.
- Prepare the seasoned flour mixture for a crunchy coating.
- Heat the oil to the right temperature before frying.
- Dredge the chicken twice for extra crispiness.
- Cook until they’re golden brown and fully cooked.
Ingredients
What you’ll need
To create the best Buttermilk Fried Chicken Tenders, gather these key ingredients:
- 2 pounds (900g) chicken tenderloins or chicken breast cut into strips
- 2 cups (480ml) buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups (250g) all-purpose flour
- 1 tablespoon cornstarch
- 4-6 cups vegetable oil or peanut oil (for frying)
For a personal touch, you might substitute chicken breast with other cuts or use different spices to suit your taste preferences.
Directions
Step-by-step instructions
- In a large mixing bowl, whisk together the buttermilk, 2 teaspoons of salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper until smooth.
- Add the chicken tenderloins to the marinade, cover with plastic wrap, and refrigerate for at least 2 hours, or ideally 4 hours.
- In a shallow dish, combine the flour, cornstarch, 2 teaspoons of salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, dried oregano, and cayenne pepper.
- Heat your oil in a heavy-bottomed pot to 350°F (175°C), ensuring it is deep enough for frying.
- Remove the chicken from the buttermilk marinade and dredge it in the flour mixture, pressing gently to coat.
- Dip the floured chicken back into the buttermilk and coat again in the flour mixture for extra crunch.
- Fry the chicken tenders in hot oil for about 3-4 minutes per side or until golden brown and they reach an internal temperature of 165°F (74°C).
- Transfer the fried tenders to a wire cooling rack to drain excess oil. Let them rest for a few minutes before serving.
How to serve Buttermilk Fried Chicken Tenders
Best ways to enjoy it
These Buttermilk Fried Chicken Tenders can be served in a myriad of delightful ways! Here are some suggestions to enhance your meal:
Dipping Sauces: Serve with a selection of dips like honey mustard, barbecue sauce, or a spicy sriracha mayo for added flavor.
Tossed in Sauce: For a different twist, toss the crispy tenders in buffalo sauce or teriyaki glaze before serving.
On a Salad: Pair the tenders with fresh greens, cherry tomatoes, and your choice of dressing for a satisfying salad.
In a Wrap: Create a hearty wrap using tortillas, lettuce, and your favorite sauces.
How to store
Storage and reheating tips
To ensure your Buttermilk Fried Chicken Tenders are stored safely and remain delicious for later enjoyment, follow these tips:
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They can last up to 3 months in the freezer.
Reheating: To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. Avoid microwaving as it can make them soggy.
Tips to make
Helpful cooking tips
Choose the Right Oil: Utilize oils with high smoke points like vegetable or peanut oil for frying. They will help you achieve that perfect golden crust.
Test Your Oil: Before frying, drop a small piece of bread in the oil; if it sizzles and turns golden quickly, you’re ready to go!
Don’t Crowd the Pan: Fry the chicken in batches to ensure even cooking and crispiness. If the pan is too crowded, the temperature can drop, making soggy tenders.
Rest Before Serving: Let the fried tenders rest briefly on a wire rack to maintain their crisp texture.
Variations
Creative twists
Feel free to play with this Buttermilk Fried Chicken Tenders recipe. Here are a few creative twists you can try:
Flavor Boosts: Add your favorite herbs to the flour mixture, such as rosemary or basil, for a fragrant twist.
Spicy Kick: Increase the cayenne pepper for those who enjoy a bit of heat, or toss the cooked tenders in a spicy buffalo sauce for an exciting variation.
Gluten-Free Option: Swap all-purpose flour with a gluten-free flour blend to make this dish suitable for gluten-sensitive diners.
Common questions
Your questions answered
How long should I marinate the chicken?
For the best flavor and tenderness, marinate the chicken in the buttermilk for at least 2 hours, though 4 hours is ideal.
Can I use chicken thighs instead of tenderloins?
Absolutely! Chicken thighs provide a richer flavor, and they can be used in the same way as tenderloins in this recipe.
What is the best way to reheat fried chicken tenders?
To retain their crispiness, reheat fried chicken tenders in the oven at 350°F (175°C) for about 10-15 minutes instead of microwaving them.
Can I prepare the chicken ahead of time?
Yes! You can marinate the chicken tenderloins the day before and keep them in the refrigerator until you’re ready to fry.
Making Buttermilk Fried Chicken Tenders is a satisfying culinary adventure that rewards you with deliciously crispy and flavorful results. Perfect for any occasion, this recipe brings the comfort of home-cooked goodness right to your table!
PrintButtermilk Fried Chicken Tenders
Deliciously crispy and juicy buttermilk fried chicken tenders, perfect for any occasion.
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Total Time: 135 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: None
Ingredients
- 2 pounds (900g) chicken tenderloins or chicken breast cut into strips
- 2 cups (480ml) buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups (250g) all-purpose flour
- 1 tablespoon cornstarch
- 4-6 cups vegetable oil or peanut oil (for frying)
Instructions
- In a large mixing bowl, whisk together the buttermilk, 2 teaspoons of salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper until smooth.
- Add the chicken tenderloins to the marinade, cover with plastic wrap, and refrigerate for at least 2 hours, or ideally 4 hours.
- In a shallow dish, combine the flour, cornstarch, 2 teaspoons of salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, dried oregano, and cayenne pepper.
- Heat your oil in a heavy-bottomed pot to 350°F (175°C).
- Remove the chicken from the buttermilk marinade and dredge it in the flour mixture, pressing gently to coat.
- Dip the floured chicken back into the buttermilk and coat again in the flour mixture for extra crunch.
- Fry the chicken tenders in hot oil for about 3-4 minutes per side or until golden brown and they reach an internal temperature of 165°F (74°C).
- Transfer the fried tenders to a wire cooling rack to drain excess oil. Let them rest for a few minutes before serving.
Notes
Let fried tenders rest briefly on a wire rack to maintain crisp texture. Store leftovers in an airtight container for up to 3 days.