buttermilk chicken tenders recipe
The Best buttermilk chicken tenders recipe
Oh, I just love this buttermilk chicken tender recipe—it’s been a staple in our house for years, and honestly, it’s one of those simple things that always makes everything feel a little better. There’s something about the tender, juicy chicken that’s crispy on the outside but stays soft inside, and when you coat it in that buttermilk batter, it just holds onto the flavor so well. My kids—especially my little one who’s always picky—will eat it straight from the pan, and honestly, it’s one of the few things they’ll actually finish. It’s not just a quick meal; it’s a comfort food that’s actually pretty healthy too, with lean protein and no heavy sauces. Plus, it’s so versatile. You can serve it with a side of mac and cheese, a simple salad, or even just a plain baked potato. It’s the kind of dish that feels special on game day or a lazy Sunday, but it’s also something we make every week because it’s just so good.
I remember when my kids were younger, I’d always make extra batches because it was so easy to double or triple the recipe. The buttermilk helps tenderize the chicken so much, and the breading gives it that perfect crunch without being greasy. It’s not like you’re dealing with anything too complicated—just a few ingredients that come together in a way that’s both satisfying and nutritious. My husband will always say it’s the kind of meal that feels like a little treat, even though it’s really just good, wholesome food. And honestly, the kids love how it tastes, even if they don’t always realize how much protein they’re getting. It’s that kind of recipe that makes me feel like I’m doing something good for them without even trying too hard. Plus, it’s something you can prep ahead if you need to—just make the chicken, store it in the fridge, and then bake it fresh when you’re ready. It’s that kind of no-fuss, no-stress meal that’s always a hit.
Buttermilk Crispy Chicken Tenders
Juicy, crispy chicken tenders coated in a tangy buttermilk batter and baked to perfection. Perfect for a quick weeknight dinner!
🥘Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch tenders
- 1 cup buttermilk, room temperature
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ cup mayonnaise
- ¼ cup ketchup
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
👨🍳Directions
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1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2 In a shallow bowl, combine buttermilk, salt, paprika, garlic powder, and black pepper. Add chicken tenders and toss to coat evenly.
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3 In another bowl, whisk together flour until no lumps remain.
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4 Dredge each tender in the flour mixture, ensuring they are fully coated.
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5 Place tenders on the prepared baking sheet in a single layer. Bake for 15 minutes.
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6 Flip tenders and bake for another 10-12 minutes until golden brown and cooked through (internal temperature should reach 165°F/74°C).
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7 While tenders bake, mix mayo, ketchup, lemon juice, and Dijon mustard in a small bowl to make the sauce.
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8 Serve hot tenders with the homemade sauce on the side.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Measuring cups
- Whisk
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Buttermilk Crispy Chicken Tenders Works
This buttermilk chicken tenders recipe is a simple yet foolproof way to serve up tender, juicy bites that never disappoint. Whether it’s a quick weeknight dinner or a make-ahead staple for family gatherings, the flavor and texture make them a reliable crowd-pleaser every time. No fuss, just delicious results that everyone will want seconds of.
❓ Frequently Asked Questions About Buttermilk Crispy Chicken Tenders
What is the secret to making buttermilk chicken tenders crispy on the outside while staying juicy inside?
The secret lies in a few key steps: first, let the chicken tenders sit in the buttermilk marinade for at least 30 minutes (or up to 4 hours for deeper flavor). The buttermilk tenderizes the meat, keeping it juicy. For extra crispiness, coat the tenders in a mixture of flour and cornstarch before frying or baking. Bake at 425°F (220°C) for 12-15 minutes, flipping halfway, or fry at 375°F (190°C) for 3-4 minutes per side. Avoid overcrowding the pan to ensure even cooking.
Can I use frozen chicken tenders for this recipe, and if so, how do they handle the marinade?
Yes, you can use frozen chicken tenders, but they’ll absorb more buttermilk than fresh, so let them marinate for at least 1 hour (or up to overnight) to ensure full tenderness. Thaw them completely before marinating if possible. Since frozen tenders may be slightly denser, you can still achieve crispiness by coating them in a flour-cornstarch mix (1:1 ratio) before frying or baking. Avoid overcrowding the pan to prevent steaming instead of crisping.
Why does my buttermilk chicken tenders recipe turn out soggy instead of crispy?
Soggy tenders usually happen due to one of these reasons: 1. Overcrowding the pan – Cook in batches to allow oil to heat properly and prevent steaming. 2. Insufficient coating – Use a flour-cornstarch blend (or just cornstarch alone) for extra crispiness. 3. Not hot enough oil – Fry at 375°F (190°C) for frying or ensure your oven is at 425°F (220°C) for baking. 4. Not draining properly – Pat tenders very dry with paper towels before coating and frying. 5. Undercooking – Check internal temp at 165°F (74°C) for doneness. Try flipping tenders once (instead of multiple times) to avoid breaking them apart.
What’s the best way to keep buttermilk chicken tenders from sticking to the pan during frying?
To prevent sticking: – Preheat oil to 375°F (190°C) for frying—it should shimmer but not smoke. – Use a non-stick pan or cast iron (if properly seasoned) for better grip. – Pat tenders dry with paper towels before coating and frying. – Don’t overcrowd—cook in small batches to maintain oil temperature. – Gently flip once (instead of repeatedly) to avoid tearing the coating. – Add a splash of water or milk to the pan if needed, but avoid drowning the tenders.
Can I make buttermilk chicken tenders ahead of time and reheat them properly?
Yes, but reheating is key to keeping them crispy. Here’s how: – Marinate and coat the tenders as directed, then refrigerate in an airtight container for up to 2 days. – For frying: Reheat in hot oil (375°F/190°C) for 2-3 minutes per side until crispy. – For baking: Place on a wire rack over foil in a 375°F (190°C) oven for 8-10 minutes, flipping halfway. – Avoid microwaving—it makes them soggy. Instead, warm in a separate pan with a little oil for 1-2 minutes. – For extra crispiness, lightly coat with a little flour or cornstarch before reheating.
