buttermilk fried chicken tenders recipe
The Best buttermilk fried chicken tenders recipe
Oh man, I’ve got to tell you—nothing beats buttermilk fried chicken tenders. It’s one of those recipes that feels like a hug in your mouth. Back when my kids were little, they’d beg for these after school, and honestly, I’d make them every single week just to keep them happy. The tender, golden crust clings perfectly to the meat, and the buttermilk marinade gives it that juicy, melt-in-your-thoughts texture. It’s not just a snack; it’s a comfort food that’s actually pretty balanced, especially when you pair it with a side of veggies or a fresh salad. My kids would eat these every day if I let them, and honestly? I’d let them. They’re that good.
These tenders are also perfect for any occasion—whether it’s a game night, a family dinner, or just a lazy Sunday afternoon. You can make a big batch and freeze extras, so you’re always got something quick and delicious on hand. And the best part? It’s not all bad for you. The buttermilk helps keep the meat moist without needing a ton of extra oil, and the spices—paprika, garlic powder, salt—give it that flavor without all the heavy stuff. My husband used to joke that these were the only fried foods we ever ate, and I stood by that. They’re crispy, they’re flavorful, and they’re something you can actually enjoy without feeling guilty. Plus, my kids would argue over who gets the last piece, so it’s basically a win-win.
Crispy Buttermilk Fried Chicken Tenders
Juicy, golden fried chicken tenders coated in a tangy buttermilk batter, served with a creamy tomato-garlic sauce for a satisfying and flavorful meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb boneless, skinless chicken tenders
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 cup buttermilk
- 1 cup tomato sauce
- 1 cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- 1 tbsp vegetable oil (for frying)
👨🍳Directions
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1 Preheat oven to 425°F (220°C) or use an air fryer set to 375°F (190°C).
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2 In a shallow bowl, mix flour, salt, black pepper, and paprika. Set aside.
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3 In another bowl, combine buttermilk, 1 tbsp oil, and a pinch of salt. Let it sit for 5 minutes.
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4 Pat chicken tenders dry with paper towels. Dredge each tender in the flour mixture, shaking off excess.
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5 For frying: Heat oil in a deep pan to 375°F (190°C). Fry tenders in batches for 3-4 minutes until golden brown. Drain on paper towels. For baking: Place tenders on a lined baking sheet and bake for 20-25 minutes, flipping halfway.
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6 For the sauce: In a small saucepan, heat tomato sauce, mayonnaise, lemon juice, garlic powder, onion powder, salt, and pepper. Simmer for 3-5 minutes until slightly thickened.
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7 Serve fried or baked tenders with the homemade sauce.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Air fryer (optional)
- Frying pan with deep fryer
- Measuring cups and spoons
- Paper towels
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Buttermilk Fried Chicken Tenders Works
This buttermilk fried chicken tenders recipe is a perfect crowd-pleaser for any gathering because it’s simple yet packed with flavor, and the tender texture makes it easy to eat for kids and adults alike. Whether you’re hosting a casual family dinner or a game night with friends, these crispy, juicy tenders always bring smiles and leave everyone wanting seconds—plus, they’re quick to make, so you won’t spend hours in the kitchen. It’s a recipe that feels like home, no matter the occasion.
❓ Frequently Asked Questions About Crispy Buttermilk Fried Chicken Tenders
What is the secret to achieving a crispy yet tender buttermilk fried chicken tenders?
The secret lies in a few key steps: first, soak the chicken tenders in buttermilk for at least 30 minutes (or up to overnight) to tenderize the meat and create a crispy crust. Then, double-fry them—first at a lower temperature to cook them through gently, and then at a higher heat to achieve maximum crispiness. Using a high-quality all-purpose flour mix (like 1:1 cornstarch and flour) for dredging also helps create a lighter, crispier coating.
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Why does my buttermilk fried chicken tenders turn out soggy instead of crispy?
Soggy tenders usually happen due to overcrowding the fryer, not using a proper double-frying technique, or not letting the tenders cool slightly before serving. To fix this, fry in batches at medium heat (350°F/175°C) until golden (about 6–8 minutes), then transfer to a wire rack to drain excess oil before frying again at a higher heat (375°F/190°C) for 2–3 minutes until extra crispy. Also, avoid overhandling the tenders to prevent moisture loss.
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Can I use chicken tenders that are frozen instead of fresh?
Yes, you can use frozen chicken tenders! Just thaw them fully in the refrigerator overnight before marinating in buttermilk. If they’re very frozen, you may need to defrost them in the microwave for 1–2 minutes before proceeding. The buttermilk marinade will still tenderize the meat, and the double-frying method will ensure a crispy exterior.
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What’s the best flour blend to use for coating buttermilk fried chicken tenders?
A simple yet effective flour blend is a mix of 1 part all-purpose flour to 1 part cornstarch (e.g., ½ cup all-purpose flour + ½ cup cornstarch). This combo creates a light, crispy crust without a heavy, gummy texture. If you prefer a slightly thicker coating, you can use a 1:1:1 ratio of all-purpose flour, cornstarch, and a pinch of baking powder for extra crispiness.
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How long should I marinate the chicken tenders in buttermilk before frying?
For best results, marinate the chicken tenders in buttermilk for at least 30 minutes, but overnight (or up to 12 hours) is ideal. The longer they marinate, the more tender and flavorful they’ll be. If short on time, a 1-hour marinade still works well, though the texture may be slightly less tender.
